Wednesday, December 25, 2013
Eggnog Custard Pie for a Merry, Mary Christmas!
Christmas is here, and I'm sure you're feeling that panic of having too much to do, still, in too little time. Have no fear - I'm here to help! This is an easy but festive dessert, and you can even cheat by using a prepared pie crust to make your life a bit less stressful. The rich, luxurious filling more than compensates for it. And really - those who would judge you for being efficient deserve to have found coal in their stockings this morning!
This takes about 5 minutes of prep, followed by an hour of baking while you putter around wrapping gifts or brushing up the crumbs that Santa left or shoving clutter under the bed before guests arrive. And your house will smell of holiday happiness at the same time.
I want to wish every one of you a joyous Christmas filled with love and abundant blessings!
Look for my annual Top 10 (and more!) list next week ....
Eggnog Custard Pie
(modified from the recipe for Velvet Custard Pie in Marcia Adams' Cooking From Quilt Country)
1 9" prepared deep dish pie crust in a pie tin
2 cups eggnog
2/3 cup sugar
1/2 teaspoon rum extract
pinch of kosher salt
pinch of nutmeg
whipped cream, for serving
Preheat oven to 350F. Place the pie crust onto a baking sheet, to catch any drips.
In a medium saucepan, scald the eggnog over medium heat just 'til it starts to form a film.
Meanwhile, in a large mixing bowl, whisk together the eggs, sugar, extract, and salt. Slowly whisk in the eggnog, then pour the custard into the prepared pie crust. Sprinkle top of pie with a pinch of nutmeg.
Bake for 1 hour until the filling has puffed up a bit and wiggles slightly when jostled gently; it will deflate as it cools. Let cool completely to set (so it slices beautifully), then refrigerate. Serve chilled with whipped cream.
Makes 8-10 slices.
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