EGGNOG CREAM PIE
Makes: 8 servings Hands-On Time: 28 min. Total Time: 1 hour, 24 min., plus 1 day for chilling
Ingredients: 1 3/4 cups graham cracker crumbs (about 12 cracker sheets) 1/4 cup firmly packed light brown sugar 6 tbsp. butter, melted 2 cups refrigerated eggnog 1/2 cup milk 1/4 cup granulated sugar 3 tbsp. cornstarch 1/4 tsp. freshly ground nutmeg 1/8 tsp. table salt 4 egg yolks 3 tbsp. bourbon or whiskey 1 cup whipping cream 2 tbsp. powdered sugar 2 tsp. vanilla extract Garnish: freshly ground nutmeg
Step 1
Preheat oven to 350°. Stir together graham cracker crumbs, brown sugar, and melted butter; press firmly into a lightly greased 9-inch deep-dish pie plate.
Step 2
Bake at 350° for 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 45 minutes).
Step 3
Whisk together eggnog and next 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 to 1 1/2 minutes or until thickened. Remove pan from heat. Whisk in bourbon.
Step 4
Place pan in ice water; whisk custard occasionally until cool. Pour custard into crust.
Step 5
Beat whipping cream until foamy; gradually add powdered sugar and vanilla, beating until stiff peaks form. Spread over pie. Cover loosely, and chill overnight.
Step 6
This recipe is excerpted with permission from Christmas with Southern Living 2013: The Ultimate Guide to Holiday Cooking & Decorating
by the Editors of Southern Living Magazine and published by Oxmoor House.
RELATED ARTICLES
