Eggnog Custard Pie2016-12-12
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It’s December and it’s Eggnog season, so lets start it off with a Eggnog Custard Pie. It’s a nice recipe, especially if you really like eggnog. Easy to make.
- 1 1/4 cups all-purpose flour
- 1 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cups unsalted butter, cut into 1/4-inch pats
- 3 tablespoons cold water
- 1 cups white sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon nutmeg
- 2 cups eggnog
- 2 eggs, beaten
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and cooled slightly
- **Whipped Cream**
- 1 teaspoon unflavored gelatin
- 3 teaspoon of hot water
- 1 cup heavy whipping cream
- 1/3 cup eggnog
- 1 tablespoon icing sugar
- 1/2 teaspoon nutmeg
Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate.
Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Form into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
Preheat oven to 350 degrees F (175 degrees C).
Blind bake the pie crust. Cover in foil and put in pie weights, or i use just sugar. Bake for 50 minutes or until nice and golden.
Mix the sugar, nutmeg and flour together in a mixing bowl.
Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
Bake pie for about 50-60 minutes or until tester comes out clean. Once cooked, set aside to cool off completely.
In a small bowl, put in hot water and mix in with gelatin. Let it sit to bloom for about 5 minutes. if it hardens, microwave it for a quick 5-10 seconds and mix again to smooth it out.
In a mixing bowl, combine eggnog, cream, sugar and nutmeg. Whisk to stiff peaks. Add in the gelatin along the way.
I put about 3 scoops of the icing on top of the pie and smooth that out. I then put the rest in the piping bag and do a little decoration but that is options. Enjoy!