Christmas Recipe: Eggnog Pie
A twist on the classic!
Eggnog, the sweet dairy-based and sometimes boozy beverage is making its annual comeback this week. That must mean one thing – it’s Christmas! This year, thanks to Flour & Co of San Francisco, CA, we’ve got the inside scoop on a great twist to the holiday classic. Once you’ve got those last-minute gifts wrapped and under the tree, enjoy a slice of this drool inducing Eggnog Pie. Booze included.
An original recipe:
Makes one 9” pie
1 unbaked pie shell
6 egg yolks
1 whole egg
1 cup whole milk
¾ cup heavy cream
1 tablespoon pure vanilla extract
2 tablespoons good quality bourbon
1 ½ teaspoon cornstarch
½ cup granulated sugar
½ teaspoon nutmeg
½ teaspoon salt
smidgen ground ginger
Bake pie shell with pie weights at 350 degrees for 18-20 minutes. Let cool.
In a small bowl, combine all dry ingredients (from cornstarch to ginger). Mix well.
In a mixing bowl, combine all wet ingredients. Whisk until well combined. Whisk in dry ingredients.
Place pie shell onto cookie tray for stability while baking. Pour wet mixture into baked pie shell. Bake at 325 degrees for 40-45 minutes or until the middle of the pie is just set. Let cool.
Serve with a dollop of whipped cream and freshly grated nutmeg. Enjoy!
Flour & Co: 1030 Hyde St, San Francisco, CA 94109.
Photos courtesy of Flour & Co.