My Pumpkin Eggnog Pie has one simple change to the old favorite, substitute eggnog for the milk in the good ol’ pumpkin pie recipe. For another flavorful twist, this year I think I will put the filling in a ginger snap crumb crust.
Is it old fashioned to love custard? If it is, then call me old fashioned! I love custard, the texture, the flavor…add coconut, put it in a flaky pastry and it’s perfect! This recipe can be made into one 8″ or 9″ pie, I wanted to use my little individual pie plates I received from one of my daughters. The only problem I can see here is the guilt you feel when you realise you are only one individual who just ate two individual pies! Oops!
Single Pie Pastry recipe
1 cup half & half (can use milk)
1 cup shredded sweetened coconut
2 eggs, beaten
1 egg, separated
1 tsp vanilla
1 cup sugar
2 Tbl flour
pinch of salt
2 Tbl butter, melted, cooled
Preheat oven to 375°. Stir half & half and coconut together in large bowl, set aside. Roll out pastry, cut into six circles, fit into six individual pie plates, set on baking sheet, and set aside. Add the 2 beaten eggs plus the 1 egg yolk (will use the 1 egg white in a minute), and vanilla to the milk/coconut mixture, stir until combined. Stir in sugar, flour, salt, and cooled melted butter. Brush inside of each pastry shell with egg white. Distribute filling evenly into each of the six prepared pastries (approximately 1/2 cup). Sprinkle with nutmeg. Bake 20-25 minutes, until golden on top. Cool, then refrigerate. Serve with whipped cream if desired. *Can be made into one 8″ or 9″ pie.
Recipe comes from boymeetsbowl.