Eggnog PieAngie McGowan
Over the past couple of weeks, we have been enjoying lots of eggnog. I wasn’t crazy about it before (partly because it’s so time consuming to make), but now I have found lots of other things to do with eggnog other than just drink it. I’ve made an eggnog bread and a Panettone eggnog bread pudding with it. On the Family Kitchen, we’ve also had an eggnog cheesecake, eggnog cookies and eggnog scones. Yesterday I was trying to think of another recipe that would really showcase the flavors of eggnog, and then I thought of creating a recipe like buttermilk pie, except made with eggnog. If you’ve never had buttermilk pie, it has about the same consistency of a pumpkin pie. I flavored my eggnog pie with cinnamon, nutmeg, vanilla and rum extract. I served it with freshly whipped cream. To really make this dessert special, add a little rum extract to the cream when you whip it.
Eggnog Pie Recipe
2 cups eggnog, at room temperature
1/4 cup butter, melted
1/2 cup sugar
3 tablespoons flour
3 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon rum extract
1/2 teaspoon freshly grated cinnamon
1/8 teaspoon or a dash freshly grated nutmeg
pre-made store-bought rolled pie crust
1 cup fresh cream, whipped (add 1/8 teaspoon rum extract if desired when whipping)
1. Preheat oven to 350 degrees.
2. Roll out pie crust in a deep dish pie plate. Crimp edges.
3. Combine sugar and flour in a large bowl. Mix well. Add melted butter and mix again. Add eggnog and mix again. Add eggs, one at a time, mixing well. Add vanilla and rum extract. Mix well. Add cinnamon and nutmeg, mix well. Pour mixture into pie crust.
4. Bake at 350 degrees for 1 hour to 1 hour 15 minutes, or until set in the middle. Let cool completely before serving. Pie will rise when baking and then after cooling, will fall.