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Eggnog Pie

Eggnog Pie recipe image
This Eggnog Pie is a festive holiday dessert that captures the essence of traditional eggnog in a silky, chilled pie format. The custard base is infused with warm spices like nutmeg and vanilla, creating a comforting, aromatic flavor profile. Lightened by folded-in whipped egg whites, the texture is airy yet rich, offering a delicate balance between dense custard and fluffy mousse. Topped with whipped cream and a dusting of nutmeg, it's an elegant finish to any winter celebration. Perfect for Christmas dinner or New Year's gatherings, this no-bake filling (in a pre-baked shell) makes serving easier while delivering maximum indulgence.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 780.4
Dietary: Gluten-free
Description
This Eggnog Pie is a festive holiday dessert that captures the essence of traditional eggnog in a silky, chilled pie format. The custard base is infused with warm spices like nutmeg and vanilla, creating a comforting, aromatic flavor profile. Lightened by folded-in whipped egg whites, the texture is airy yet rich, offering a delicate balance between dense custard and fluffy mousse. Topped with whipped cream and a dusting of nutmeg, it's an elegant finish to any winter celebration. Perfect for Christmas dinner or New Year's gatherings, this no-bake filling (in a pre-baked shell) makes serving easier while delivering maximum indulgence.
Ingredients
  • 1 envelope unflavored gelatine
  • 1/4 cup cold water
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2 ea eggs, separated
  • 1 1/2 cups milk
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 1/4 cup sugar
  • 1 ea baked 9-inch pastry shell
  • 1 cup whipping cream, whipped
Directions
  1. 1
    Sprinkle the unflavored gelatin over the cold water in a small bowl and let it soften for 5 minutes.
  2. 2
    In a heavy saucepan, whisk together the 3/4 cup sugar, cornstarch, and salt.
  3. 3
    In a separate bowl, beat the egg yolks and milk together until well combined, then pour into the saucepan with the sugar mixture.
  4. 4
    Cook the milk mixture over medium heat, stirring constantly, until it begins to boil.
  5. 5
    Boil for 1 minute, stirring continuously, then remove from heat.
  6. 6
    Stir the softened gelatin into the hot custard until completely dissolved.
  7. 7
    Stir in the vanilla extract and 1 teaspoon of ground nutmeg.
  8. 8
    Allow the custard mixture to cool until it reaches the consistency of unbeaten egg whites (lukewarm and slightly thickened).
  9. 9
    In a clean bowl, beat the egg whites until soft peaks form.
  10. 10
    Gradually add the 1/4 cup sugar to the egg whites, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves.
  11. 11
    Gently fold the whipped egg whites into the custard mixture until just combined.
  12. 12
    Pour the filling into the baked 9-inch pastry shell.
  13. 13
    Refrigerate the pie for at least 8 hours, or until fully set.
  14. 14
    Before serving, spoon the whipped cream in a ring around the edge of the pie.
  15. 15
    Garnish with candied fruit if desired and sprinkle lightly with additional ground nutmeg.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 780.4kcal
% Daily Value *
Total Fat 34.2g53%
Saturated Fat 18.1g91%
Cholesterol 254.3mg85%
Sodium 1451.0mg61%
Total Carbohydrate 84.5g29%
Dietary Fiber 0.5g2%
Sugars 67.1g
Protein 37.2g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggnog, pie, custard, holiday, christmas, dessert, nutmeg, vanilla, whipped cream, gelatin, egg whites, chilled, pastry shell, sweet, winter, cream, milk, sugar, eggs, no-bake filling
Read it online: https://www.chefs-mate.com/recipe/eggnog-pie-2/