Egg nog pie
Egg nog can easily be incorporated into a quick custard pie using ingredients you probably already have on hand.
I considered calling this Christmas Panic Pie. It is the perfect recipe to have in your pocket for the busy holidays. It is simple, requires a few ingredients you can easily have on hand, and can be dressed up elegantly or served simply.
During the holidays, I always have a carton of eggnog in the fridge. It is one of my favorite holiday flavors and ingredients, and stashing some store bought pie crust rolls in the fridge or freezer means a delicious dessert is minutes away. Serve it for dessert at an impromptu family dinner, take it to the office party you forgot about, make it in a disposable pan, wrap it in cellophane tied with a ribbon and instant hostess gift. And if you are tasked with providing dessert for a huge crowd, it is easy to make pie after pie in a flash.
Serve this pie straight up, or pipe a decorative trim of whipped cream around the edges. Sugared cranberries would be a beautiful garnish. I say this serves 8, but when there are other sweets on offer, slender slices are enough.
Pastry for one 9-inch pie, homemade or store bought ready-to-roll
1/2 cup (1 stick) butter
3 tablespoons flour
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon nutmeg, plus more for sprinkling
1-1/2 cups refrigerated dairy eggnog
Preheat the oven to 425 degrees F. Fit the pastry into a 9-inch pie plate.
Melt the butter and set aside to cool to room temperature. When the butter is cool, whisk the eggs in a large bowl until lightly beaten. Add the flour, sugar, vanilla and nutmeg and whisk until combined. Pour in the butter and whisk thoroughly. Add the eggnog in a drizzle while whisking until the filling is smooth and everything is fully incorporated.
Pour the filling into the crust and use a sharp pointed knife to pop any large air bubbles that form. Shape a piece of aluminum foil to fit over the pie before you transfer it to the oven, but put the pie in the oven uncovered at first. Sprinkle a little nutmeg over the top of the filling.
Bake the pie at 425 degrees F. for 12 – 15 minutes, then cover the pie with the prepared foil and lower the heat to 325 degrees F. Continue baking until the filling is set, 30 – 35 minutes.
Remove the pie from the oven and cool completely. I prefer to chill the pie overnight, but it can be eaten at room temperature.
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