Top Utah lifestyle blog, Among the Young, features the best Egg Nog pie recipe- creamy custard and a ginger cookie crust! It’s to DIE for! Click here now for the recipe!!
Egg Nog Pie
Can you tell how much I LOVE Egg Nog? I love it, I love it, I love it. I LOVE IT!
As soon as I can buy Egg Nog, you can see Kaylynn in her happiest state. True story.
Can you freeze egg nog?
I finally got wise and tested out if Egg Nog would FREEZE well. I was tired of wanting Egg Nog in the summer and waiting until Christmas. These are my kinds of ridiculous problems.
And yes, in case you were curious, Southern Comfort freezes VERY well. I tested it and legitimately couldn’t tell the difference between the fresh and frozen Nog. Happy day!
How I Make Egg Nog Pie
A few years ago a friend sent me her recipe for her grandmother’s Egg Nog pie. I tried it and could see how it was a favorite for her family, but it wasn’t a fit for our family.
That got me thinking, “WHY have I never had an Egg Nog pie?” Does a good Egg Nog Pie recipe even exist?
I wanted to keep it simple: Cookie Crust. Custard. LOTS of Egg Nog flavor. Nutmeg dusted on top. (or not …. which picture do you like better: No Nutmeg, or Yes Nutmeg?)
I definitely knew the crust HAD to be Biscoff cookies. That screams Christmas and was the perfect addition of spice to a subtle, egg-noggy flavor.
Crust or Custard?
I tried several variations of this Egg Nog pie recipe. Double crust, single custard. Single crust, double the custard. Double crust, double the custard.
It got real confusing, REAL FAST. In the end I went with a single layer of crust, double the custard, extra whipped cream folding INTO the custard, and whipped cream on top. Because you can never have too much whipped cream, right?
Print Recipe
Egg Nog Pie
A ginger cookie crust topped with a creamy egg nog custard and whipped cream. This pie screams CHRISTMAS!
Combine in an 8 or 9 inch pie dish; take it up the sides.
OPTIONAL: bake crust 5-10 minutes
Custard:
In a bowl, whisk egg yolks until combined and all yellow. Set aside.
In a saucepan, combine milk, vanilla, and 1 cup of Egg Nog.
Stir constantly until lightly boiling.
Pour approximately 1/2 cup of the hot egg nog mixture into the yolk mixture.
Stir constantly! (We don't want to cook the eggs or have CLUMPS!)
Add yolk mixture back into the hot mixture on the stove.
Continue stirring until the mixture "coats" the back of your spoon.
Remove from heat and put in a bowl.
Strain mixture into a glass bowl.
Cover the bowl completely with plastic and let cool in the fridge.
Cream Mixture:
In a bowl, mix the remaining 1 cup of Egg Nog, the vanilla pudding powder mix, and 3/4 cup powdered sugar.
Fold in 1 cup of whipped cream.
Assembly!
Gently combine the cooled custard and cream mixture.
Pour into the cooled Biscoff cookie crust.
Top with additional whipped cream.
OPTIONAL: dust with Nutmeg.
Full disclosure: My slices did NOT work out for me. As you can see from the picture below.
I am a FIRM believer in NOT BAKING my crusts. I grew up eating pies that way and I think it tastes better. HOWEVER, I suffer and curse myself every time I have to take a pretty picture of a slice of pie. This looks like a pile of YUCK – but that’s NOT to say it is gross. Since I didn’t bake the crust it didn’t come out as clean as it could have. But it tasted PERFECT.
Take that for what it’s worth!
For this recipe, here are some of the “must have” tools:
Here are a few of my other favorite Egg Nog recipes:
Top each glass with a dash of nutmeg (freshly grated is best) and a pinch of finely grated orange zest. Serve and enjoy, preferably near a crackling fireplace.
And while chocolate cake is at the top of the list of desserts that pair well with eggnog, you can't go wrong with any sweet. Pumpkin pie and apple crumble are the next two on the list.
Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.
Made with the typical ingredients (minus the alcohol), you'll also find thickeners and stabilizers, artificial colors and flavors; some are also sweetened with high fructose corn syrup.
They found, unanimously, that aged nog was mellower and smoother than fresh nog. Similarly, Alton Brown says that "the longer the nog ages, the more mellow it will get." In The Art of Eating, Holly Jennings found three-week nog to be "rounder, smoother, and noticeably more complex."
While you may typically reach for a bottle of rum or whiskey for eggnog, amaro and tequila are also good options. Some people who use reposado tequila in their eggnog like to complement it with an Amontillado sherry.
Is Eggnog Served Hot or Cold? Eggnog is traditionally served as a punch at parties, and as such, is usually chilled or room temperature. However, warmed eggnog is also a delightful treat. In this case, we say "to each your own!" Enjoy your eggnog however you like it.
Also known as Sugar Pie pumpkins, these thin-skinned squash are smaller (4-8 lbs.) and have a sweet, dense flesh with a fine-grained, smooth texture. The cooked flesh is a bit drier, which makes a great pie filling.
Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.
It is first attested in medieval England in the 14th century. Although the treat originated in Britain, the term eggnog first appeared in Britain's North American colonies—soon to be the United States—in 1775.
If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of Salmonella bacteria. If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.
The golden ratio for this little holiday cheer is 1 to 5. Just to be clear, that's 1 part booze to 5 parts eggnog (definitely not the other way around). And once you've mixed it all up, ensure you serve it with flair. Top each glass with a dash of freshly grated nutmeg and maybe a cinnamon stick for added flavour.
Refrigerated eggs with clean, uncracked shells can still be contaminated with Salmonella bacteria. Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe.
The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.
Eggnog is very sweet and creamy, somewhat like a custard. Some have a little bit of sweet spice thanks to the cinnamon added to eggnog. You can also add vanilla to your drink for a special touch in your drink.
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