Eggnog Brulee Pie
This Eggnog Brulee Pie is an irresistible twist on a classic: combining rich, decadent eggnog into a custard-based pie that tastes like creme brulee! So easy and delightful!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 8 -10
Ingredients
One 9" frozen deep dish pie crust at room temperature
4 Tablespoons cornstarch
3/4 cup granulated white sugar
4 Tablespoons butter melted
2¼ cups full-fat eggnog
1/2 teaspoon nutmeg
1 Tablespoon vanilla extract
For the Topping:
4 Tablespoons butter melted
1/3 cup granulated sugar + 1 Tablespoon ground cinnamon mixed together
Directions
Preheat oven to 325 degrees F.
Line a rimmed baking sheet with foil and place the frozen pie crust (in its pan) on top. The rimmed baking sheet will catch any drips.
Prick small holes with the tines of a fork on the bottom and sides of the pie crust; this will help from creating air bubbles. Likewise, you may also fill the pie crust with pie weights to weigh it down during baking.
Bake the crust for 10-12 minutes. Remove from the oven but keep the oven on.
While crust bakes, prepare your filling. In a medium saucepan, whisk together the cornstarch and granulated sugar until no clumps remain and mixture is cohesive.
Whisk in the melted butter, eggnog, and nutmeg and turn the stove on medium. Cook and stir constantly until mixture thickens and becomes smooth and creamy, about 5-7 minutes. It should look like pudding.
Remove from heat and whisk in the vanilla extract.
Pour the filling into the prepared partially-baked pie crust and smooth out the top.
Pour the melted butter topping over the pie filling and sprinkle the cinnamon sugar mixture liberally over the top.
Bake for 25 minutes, then turn on the broiler and broil for 1 minute or until topping is golden brown and bubbly (watch it carefully to prevent burning!). Cool the pie completely at room temperature before refrigerating for at least 1 hour to set.
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Summary: B. Dylan Hollis makes an "eggnog pie" (an "instant pudding mix/custard mix" pie using store-bought eggnog instead of plain milk) from 1964, and also plugs his new cookbook. (Spoiler: he likes the result)
Eye contact; auto-generated captions.
You know, eggnog made from scratch has so much eggs and cream, I bet you could just adjust the ratios a bit and bake a standard custard pie with "Christmas" seasoning.
But using ready-made mixes and ingredients is certainly easier. And an "ice box pie" is more appropriate for places in the world where Christmas falls at the height of summer (waves to Australia). So I thought I'd share it. Consuming eggnog as a drink is a bit like drinking a liquid custard; might as well make a proper custard and eat it instead.
I like the idea of making it with butterscotch pudding instead of vanilla. And what if you made the crust with gingersnaps, instead of graham crackers?
Too much?
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(via Pine Cone Dessert from The Cooking Foodie - recipe on Niftyrecipe.com)
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from left, down, right, up
sticky toffee pudding
chestnut pavlova
chocolate cream tart with pistachio sesame brittle
butterscotch pudding parfait with gingersnap crumble
made with piskel
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