Time to brush up on those pie baking/eating skills. Here is a great place to start,
Eggnog Cream Pie.
1 Prebaked single crust 9″ deep dish pie shell (recipe below)
3 cups eggnog
3/4 cup sugar
4½ Tbl cornstarch
1/4 tsp salt
4 egg yolks, beaten
2 Tbl butter
1 tsp vanilla
1/4 tsp nutmeg
Combine eggnog, sugar, cornstarch, and salt in large saucepan. Heat over medium heat to boiling, stirring constantly. Add a small amount of hot milk mixture to egg yolks to warm (whisking constantly), and then add egg yolks to milk mixture (whisking constantly). Boil 1 minute stirring constantly till thick and smooth. Remove from heat and add butter, vanilla, and nutmeg. Beat several times while cooling a bit. Pour eggnog filling into baked pie shell while slightly warm. Cover with wax paper. Cool completely in refrigerator until set for clean slices. Serve with whipped cream and a sprinkle of nutmeg.
Single Crust 9″ Deep Dish Prebaked Pie Shell:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup shortening, cold
3 Tbl ice water
Combine flour, sugar, and salt. Cut shortening into flour mixture. Add water 1 Tbl at a time, stirring with a fork. When dough comes together, shape into a disk and refrigerate for about an hour. Roll out on well floured surface, place in pie plate, crimp edges. Poke with fork, lay foil gently down inside, place pie weights (or dry beans). Bake in 425° preheated oven for 10 minutes. Gently take out foil with weights, turn heat down to 350° and bake 10 minutes more.
One Year Ago: Zucchini Crust Personal Pizza
Two Years Ago: Apple Pumpkin Pecan Cake
Three Years Ago: Eggnog Chocolate Chip Cake