This is the pie I brought to our Thanksgiving dinner last year. Yum!
Eggnog Cream Pie Crumb crust: 1 1/2 cups graham cracker crumbs 2 tablespoons sugar Pinch salt pinch nutmeg, grated 1/2 cup (1 stick) unsalted butter, melted Crust: Preheat oven to 325 degrees. Combine crumbs, sugar salt and nutmeg in a medium bowl; stir and toss with a fork. Add butter and stir until blended and all crumbs are moistened. With your fingers, press and pat mixture over bottom and sides of a 9-inch pan, building crumbs up just above rim of pan and being sure not to make sides too thick. Spread uneven spots with the back of spoon. Before filling crust, bake it 8-10 minutes. Set aside to cool completely before filling. Filling: 1 cup whole milk 1 cup eggnog 1/2 cup sugar 6 egg yolks 1 teaspoon cinnamon, plus additional for garnish 1/4 teaspoon nutmeg, plus additional for garnish 1 teaspoon vanilla extract 1 1/2 cups heavy whipping cream 2 tablespoons rum, brandy or whiskey (optional) To make the filling: In a medium saucepan over medium-high heat, combine the milk, eggnog and 1/4 cup of the sugar. Bring to a gentle simmer. Meanwhile, in a medium bowl whisk together the egg yolks, remaining 1/4 cup of flour, cinnamon, nutmeg and remaining 1/4 cup of sugar. When the milk and eggnog mixture is at a simmer, remove the pan from the heat. While whisking, slowly pour about 1 cup of the warm milk mixture into the egg mixture. Then pour the egg mixture into the pan with the remaining milk and eggnog. Return the pan to a medium heat. Stirring constantly with a wooden spoon, cook the mixture until it thickens to the consistency of a heavy pudding, about 3-4 minutes. Remove the pan from the heat and stir in the vanilla extract. Pour the mixture into the cooled pie shell and place a sheet of plastic wrap over the top, gently pressing so it touches the surface of the cream. Refrigerate until set, at least 2 hours and up to two days. Before serving the pie, whip the cream and liquor (if using) together until the cream holds stiff peaks. Remove the plastic wrap from the surface of the pie and evenly spread the whipped cream over the surface. If desired, lightly dust the top of the pie with cinnamon and nutmeg. Refrigerate until ready to serve. Serves eight. _______________________________________________ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
