Eggnog Pie

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Well, we made it! We are all moved into the big and bustling city! Are we unpacked? HAHA! Yeah right. Check back in March. But at least all our stuff made it in out of the cold. At our new place, we are under 10 minutes away from: all sorts of grocery stores, a sweet mall, several gyms, running paths, Starbucks {who I’m bumming internet off of} AND, get this–> 5 minutes away from the real Bob’s Red Mill! Crazy, right? I’ll be visiting soon…don’t you worry.

Oh, and speaking of Bob’s Red Mill, you can enter to win a $50 gift card to their online store HERE. I’m also giving away some great appliances from Westbend, a huge prize pack from OXO, some Wilton goodies and more! Be sure to enter…tomorrow is the last day!

Now, about this pie. Oh mama is it good. AND ridiculously super simple! The hardest part is making the pastry crust…and I promise it’s not hard–just time consuming. I assume that’s why people shy away from making crusts. I was dying to try this whole wheat pastry flour {from Bob’s Red Mill…thanks, Bob!} so I made my own, but feel free to buy the store bought crusts, bake them off and then make the filling.

Here’s the step-by-step–>

This is where the magic starts. Whole wheat pastry flour. And typically I shy away from whole wheat products when I’m making desserts, but I guarantee the finished product will be just as amazing as straight up all purpose flour.

So, into the bowl of your stand mixer, toss in some all purpose flour, whole wheat pastry flour, salt and sugar. Stir it together on low until it’s combined. 

Cube up some cold butter and toss that into the flour. My daughter wanted to eat this butter by the cube and I had to move her away. What kid wants to eat straight up butter? Oh wait. I did. I used to sneak chunks of butter out of the fridge when I was 3 or 4. Maybe that’s why I still have all my baby fat…

So once the butter is in the bowl, stir it up to break apart the butter. You’re looking for butter hunks the size of peas.

The last ingredient for this pastry is ice cold water. Do you not get freezing cold water out of your faucet? Me neither. So, I added ice to mine to keep it tres tres cold. I’m soooo smart, right?

With your KitchenAid on low, stream in the water by the tablespoon until the dough starts coming together.

Once it starts clumping and feels moist but not too sticky, it’s done.

If you reach in, grab a few pieces and squeeze them all together they should stay together in a clump without leaving residue on your hands.

Divide the dough into two thick discs, wrap in plastic wrap and refrigerate an hour {or more} to cool things off. I don’t think I mentioned before that this will make two large pie crusts.

After an hour, we’ll roll the dough out and form our pie shells. Be sure to flour the board and rolling pin well. Keep the dough moving to ensure it doesn’t stick!

Get your crust into your pie plate and prettify the edges. This is how my mom always made her crusts, so it’s how I do mine. Make yours however you like.

After mine was baked off, it shrunk a little bit and ended up looking sketchy. Not quite the picture perfect pie crust I was hoping for, but oh well. It happens to the best of us. The crust will be an after thought once you fill it and top it off with cream! Seriously. With a weird looking crust, you can still make a beautiful pie. Set this aside to cool while we make the filling.

In a medium sized bowl, pour in some heavy cream.

Grab a handy dandy little OXO egg beater and whip this up until stiff peaks form.

Just like this:

Set your cream aside and in a *cleaned* mixer bowl, pour in cold egg nog and milk.

Then sprinkle some instant vanilla pudding over the whole thing. Also, make sure to paint your nails red at some point during this process. It’ll make you feel festive. ‘Tis the season for red sparkly nail polish.

After you mix this up, wait 5 minutes for the egg nog pudding to thicken.

Then fold in 1/2 of the cream you just whipped. Seriously. I could eat this with a spoon.

Once the cream is incorporated, pour it into that baked shell.

Smooth the top, cover in plastic wrap and refrigerate 1-2 hours to set up. You don’t have to wait THAT long to devour this, but it will making cutting this 10x easier. Just a heads up.

So, when you’re ready to serve, pipe the remaining whipped cream around the edges of the pie and top with shaved chocolate.  See? Totally pretty now! The cream and the chocolate shavings make this pie gorgeous!

There you have it! A simple Egg Nog Cream Pie. I promise this isn’t too Egg Noggy and is just the right amount of creamy and sweet.

Hope you enjoy, friends!! Happy Holidays!! xoxo

Products I used in this recipe-
KitchenAid 7-qt. Stand Mixer
Wilton disposable pastry bags and 1M tip {for the cream}
OXO egg beater, bowl, measuring cups, spoons, spatula
Bob’s Red Mill whole wheat pastry flour
Le Creuset Spatulas
Scharffen Berger semi sweet dark chocolate {shaved on top}

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Eggnog Pie

This Eggnog Pie is perfect for the holidays and so simple to make. Top with homemade whipped cream and ground nutmeg, yum!

servings 8 servings

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 55 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

for the pie crust-

• ▢ 3 cups all-purpose flour
• ▢ 3 tablespoons granulated sugar
• ▢ 1 teaspoon salt
• ▢ 3/4 cup unsalted butter ice cold, cubed
• ▢ 10 tablespoons ice cold water give or take a few tablespoons

for the filling-

• ▢ 3/4 cup heavy cream cold
• ▢ 1 cup eggnog cold
• ▢ 1/2 cup milk cold
• ▢ 1 box instant vanilla pudding
• ▢ ground nutmeg for garnish, optional

US Customary - Metric

Instructions

*for the pie crusts-

• In the bowl of a stand mixer, mix the all-purpose flour, granulated sugar and salt together until combined.
• Stir in cold butter cubes until they are the size of peas. With the mixer on low, stream in ice cold water by the tablespoon until the dough starts coming together. It should be moist, but not sticky. If you grab a few pieces and squeeze them together in your hand, they should stick together without leaving a residue on your hands.
• Form dough into two disks, wrap in plastic wrap and refrigerate until ready to use.
• When ready to make the pie crust, remove one disk of dough from refrigerator and sit out for 10-15 minutes to make it easier to roll.
• Preheat oven to 400° F. Flour counter top and rolling pin and roll out dough to large circle. Gently place into a pie pan, cut off extra dough and scallop the top edges of crust.
• Prick bottom of crust with fork a few times, evenly. Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.

for the filling-

• In a medium bowl, whip cream until stiff peaks form. Set in refrigerator until ready to use.
• In a separate medium bowl, whisk eggnog, milk and instant vanilla pudding together until smooth. Let it sit for about 3-5 minutes to thicken.
• Remove the whipped cream from the refrigerator and fold half of it into the eggnog pudding. Place the other half back into the refrigerator.
• Pour whipped cream/pudding mixture into cooled pie shell. Cover with plastic wrap and refrigerate 2+ hours.
• When ready to serve, pipe whipped cream around edge of pie, top with ground nutmeg, and serve.

Notes

*Recipe will make two pie crusts, but you'll only need one. You can store the other one in the refrigerator for up to 2 days. To Freeze: Wrap the dough tightly in plastic wrap and store in freezer bags for up to 3 months. Allow to thaw overnight in the fridge.

Nutrition

Calories: 499kcal | Carbohydrates: 55g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 400mg | Potassium: 154mg | Fiber: 1g | Sugar: 18g | Vitamin A: 950IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg

Course: Dessert

Cuisine: American

Keyword: eggnog pie