This began as a culinary experiment. As the holidays approached, and coolers filled with eggnog began popping up in grocery stores, I began pondering potential uses for this thick, festive concoction. It occurred to me that I could probably adapt my Black Bottom Banana Cream Pie into a festive Eggnog Pudding Pie. Thing is, I’ve never tasted, nor even heard of eggnog pudding. Seemed to me that such a thing could be made with a few simple substitutions and adjustments, but would it even be any good??
Eggnog is a tricky thing. Some people love it. Some people hate it. And some people are like me. The idea of a cup of eggnog is initially quite appealing, but after a sip or two, I’ve had enough to last me until the following year. It’s just so rich. Would an eggnog pudding be intolerably rich? There was only one way to find out.
My theory about making the eggnog pudding proved correct. With a few little modifications, it came together as simply and easily as my vanilla pudding. And interestingly enough, I think the eggnog works better in pudding form than as a beverage. The flavor seems a bit more mellow and the texture makes more sense to my mouth than the part liquid/part smoothie sort of texture of an eggnog beverage. Combined with the rich chocolate crust and ganache and a bit of whipped cream, this pie makes a surprisingly delightful, festive and unique holiday dessert!
Chocolate Eggnog Pudding Pie
1 Chocolate Cookie Pie Crust, homemade or store-bought
For the Ganache
2 ounces Semi-Sweet Chocolate (2 squares of semi-sweet baking chocolate)
3 Tablespoons Heavy Cream
For the Filling
3 cups Prepared Eggnog
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
1/4 teaspoon Nutmeg
1/4 cup Cornstarch, divided
2 Egg Yolks
For the Whipped Cream
1 cup Heavy Cream
2 Tbsp Sugar
For the Filling
Combine the eggnog, salt, vanilla extract, nutmeg, and half of the cornstarch in a saucepan. Stir. Cook over medium heat for about 5-6 minutes until the mixture just comes to a boil. Remove from heat. In a bowl, lightly beat the egg yolks with the remaining cornstarch. Slowly add about 1/4 cup of the hot eggnog mixture to the eggs and whisk to combine. Add another 1/4 cup of the hot eggnog mixture and whisk to combine. (This slow addition of the hot liquid tempers the egg yolks and prevents them from scrambling when added to the hot liquid.) Pour the egg mixture into the pot. Bring the mixture to a gentle boil, whisking constantly. Cook for a few minutes until the mixture thickens. Pour the filling into a bowl. Place a piece of plastic wrap directly against the filling. Refrigerate for about an hour to cool. Meanwhile, prepare the ganache for the crust.
For the Ganache
Place the chocolate in a bowl. Heat the cream, until it just begins to boil. Pour the hot cream over the chocolate and stir until the chocolate completely melts. Pour the warm ganache into the pie crust. Chill until set.
To Assemble the Pie
Spread the the cooled filling over the chilled ganache. Refrigerate until completely cool.
Beat the heavy cream with the sugar until thick. Top the pie with the whipped cream. Sprinkle with chocolate shavings or chocolate chips, if desired. Refrigerate until ready to serve.
Amy Deline blogs at The Gourmand Mom.
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