Could it have meant sugar?
Anna
----- Original Message -----
From: "Nefertiti Matos Olivares" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 22, 2009 5:22 AM
Subject: Re: [CnD] Egg Nog Cream Pie TNT
Clarification, please?
Nowhere in the list of ingredients for the filling is flour mentioned,
yet in the prep portion, “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.”
Might I be missing something?
Nef
On 11/21/09, Dixie <[email protected]> wrote:
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.
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