Eggnog Pie Delight: A Festive Treat from Our Kitchen to Yours
As the brisk days of fall give way to the heartwarming embrace of the holidays, there’s something truly special about indulging in a dessert that encompasses the rich, creamy flavors of the season. Enter Eggnog Pie Delight—a scrumptious treat that’s bound to become the star of your holiday table. Before we dive into the details of crafting this festive pie, we invite you to subscribe to our email list to receive this recipe straight to your inbox!
Why You’ll Love This Recipe
There’s so much to adore about this Eggnog Pie Delight! First and foremost, it brings all the delightful flavors of eggnog to the forefront—think creamy, spiced, and utterly indulgent. Plus, it’s surprisingly easy to make! A pre-baked pie crust saves you time, leaving more moments to enjoy with family. This dessert is perfect for holiday gatherings as it is both a crowd-pleaser and a family-friendly recipe that brings warmth and joy to each bite!
Ingredients
– 1 pre-baked 9-inch pie crust
– 1 cup granulated sugar
– 3 tablespoons cornstarch
– 1/2 teaspoon salt
– 2 cups whole milk
– 1 cup heavy cream
– 3/4 cup eggnog
– 3 large egg yolks, lightly beaten
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground cinnamon
– Whipped cream for topping
– Additional ground nutmeg for garnish
Necessary Tools
– Medium saucepan
– Whisk
– Measuring cups and spoons
– Stirring spoon
– Pie dish
– Refrigerator
Ingredient Swaps and Additions
Feel free to get creative! Swap out nutmeg for some allspice if you want to enrich the spice profile. For an extra kick, try adding a tablespoon of rum extract. Want a sweeter finish? Dust the top with cinnamon sugar before topping with whipped cream.
Step-by-Step Instructions
1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually add milk, heavy cream, and eggnog, stirring until smooth.
3. Over medium heat, continue stirring until the mixture thickens and begins to boil gently.
4. Once boiling, reduce the heat to low and refine for an additional 2 minutes.
5. Remove from heat; cautiously temper the egg yolks by mixing them with a small amount of the hot custard.
6. Stir the yolk mixture back into the saucepan, cooking for another minute until thick.
7. Off the heat, stir in vanilla, nutmeg, and cinnamon.
8. Pour the custard into the pre-baked crust.
9. Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours.
10. Prior to serving, crown with whipped cream and a nutmeg garnish.
Serving Suggestions
This pie pairs wonderfully with hot cocoa or a spiced chai latte. For an extra luxurious meal end, consider serving alongside a scoop of vanilla ice cream.
Pro Tips for Success
To ensure the custard sets nicely, be sure to allow adequate refrigeration time. To prevent a soggy crust, ensure it cools completely before filling.
Storing and Reheating
Store leftovers by covering the pie tightly with plastic wrap and keeping it refrigerated. Though best served cold, you can bring it closer to room temperature if desired.
FAQ Section
Q: Can I make this pie ahead of time?
A: Absolutely! Prepare it a day in advance for best results.
Q: How long will it last in the fridge?
A: The pie can stay fresh in the fridge for up to three days.
Conclusion
Eggnog Pie Delight is the perfect way to celebrate the season’s festive spirit, capturing the essence of holiday warmth and joyous get-togethers. We hope you love creating and savoring this pie as much as we do. Share your experience, leave a review, or tag us in your festive photos on Pinterest or Instagram!
Nutritional Information
Approximate per serving:
– Calories: 380
– Total Fat: 20g
– Saturated Fat: 12g
– Cholesterol: 120mg
– Sodium: 220mg
– Total Carbohydrates: 40g
– Sugars: 30g
– Protein: 5g
Eggnog Pie Delight
Ingredients
Method
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually add milk, heavy cream, and eggnog, stirring until smooth.
- Over medium heat, continue stirring until the mixture thickens and begins to boil gently.
- Once boiling, reduce the heat to low and refine for an additional 2 minutes.
- Remove from heat; cautiously temper the egg yolks by mixing them with a small amount of the hot custard.
- Stir the yolk mixture back into the saucepan, cooking for another minute until thick.
- Off the heat, stir in vanilla, nutmeg, and cinnamon.
- Pour the custard into the pre-baked crust.
- Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours.
- Prior to serving, crown with whipped cream and a nutmeg garnish.
