Creamy decadence. Really, what else do you need to know? Oh, the crust is a perfect complement to the filling, being the tiniest bit nutty. Real rum makes it a special occasion treat.
Friendly Eggnog Pie
Ingredients
Crust:
1 1/2 c. sifted all purpose flour
1/3 c. unsalted butter, cold, in small pieces
1/3 c. Crisco, cold, in small pieces
2 T. sugar
½ t. salt
1/2 c. almond meal (finely ground blanched almonds)
6-8 T. ice water
Filling:
2 c. whole milk, divided
1 t. vanilla
¼ c. sugar
2 T. cornstarch
4 egg yolks
½ c. whipping cream
1 T. unflavored, powdered gelatin
¼ c. dark rum, or more to taste
grated nutmeg (about 1/8 t.)
Pie Category
All Pies | Official PiePal Recipes | Pies with Liquor | Pie of the Month | Crusts, Pie & Tart | Custards, Creams & Chess Pies | Custard | Holiday Pies | Other Fun PiesDirections
Crust:
-
Blend flour, almond meal, sugar and salt in bowl. Cut in the butter until it looks like cornmeal. Cut in the Crisco until there are pieces the size of peas.
-
Add the water 1 T. at a time, fluffing with 2 forks each time, until a little ball of the dough holds together when squeezed gently.
-
Form a disc (about 5” across), wrap in plastic wrap, and chill for 20-30 minutes. When chilled, roll out and fit into a 9” pie plate. (There may be a little extra, which you can bake separately.) Trim to ½” past the edge of the pie plate, turn under, and create a decorative edge.
-
Bake at 400° for 12-15 minutes* or until golden brown. Set aside to cool.
*For tips on successful baking of single crust pie shells, check out http://www.piepals.com/tips-a-tricks
Filling:
1. Using a heavy saucepan, warm 1 ½ c. milk with the sugar until sugar is dissolved.
2. Whisk the cornstarch and egg yolks in a medium bowl until smooth. A little at a time, whisk the hot milk into the egg mixture, continuing until the milk/egg mixture is smooth.
3. Return mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or plastic spatula, until it comes to just a gentle boil and coats the back of the spoon. (Your finger swipe will leave a clear trail on the spoon.) Do not overcook!
4. Remove from heat and stir in remaining milk and the vanilla. Move to a bowl and cover with plastic wrap to prevent a skin from forming on the surface. Cool to tepid.
5. In a chilled bowl, whip the cream until soft peaks form; chill.
6. In a small saucepan, sprinkle the gelatin evenly over the rum. Let it sit for 5 minutes without stirring. Then, over very low heat, without stirring, heat the rum/gelatin mixture until it is pourable and any lumps are dissolved, 1-2 minutes. It’s OK to shake the pan occasionally.
7. When the custard is tepid, stir in the liquid gelatin mixture until it’s all evenly blended. Taste and add more rum if desired (up to another 2 T.).
8. Nesting the custard bowl in a larger bowl filled with ice water, carefully stir until the custard cools and starts to thicken and set. Then remove the custard bowl from the ice and whisk the mixture for 10 seconds to smooth and lighten it.
9. Gently fold in the whipped cream.
10. Pour the filling into the crust, smooth the top, and then chill until set, 3 hours.
11. When ready to serve, sprinkle nutmeg on the top. Use a knife dipped in hot water to cut the pie.
Baker’s Notes and Tips and Tricks
Okay, so this one takes time. But it's not difficult and it will reward you with lusciousness.
It does contain real rum and I suppose you could substitute some rum flavoring (using water for the gelatin stage). That being said, one of my tasters said, "Can it have more rum next time?" I would add the extra 2 T. as suggested in the recipe.
