October 19, 2020

Eggnog Pie

This is the first recipe we tried from Cook Away, a recipe book for rich people camping, basically. I like eggnog, so eggnog pie was intriguing. (Although why this recipe was specifically included in this recipe book is not clear – not sure I’d be making this in a small/restricted kitchen.)

Ingredients

1 cup milk
1/2 cup white sugar
1/2 tsp nutmeg (our addition)
1/4 tsp salt
3 egg yolks
3 egg whites
1 package gelatin
1/2 cup rum, brandy or sherry (I used 1/4 which was enough)
1 cup whipping cream

Instructions

Prepare a flaky pie crust, and blind bake. 

Combine milk, sugar, salt, nutmeg and egg yolks in a double boiler. Cook, stirring continuously, until the mixture thickens to coat the back of a spoon. Add liquor. 

Add gelatin and stir to melt. Remove from heat and let cool partly.  

Beat the egg whites into soft peaks.  Fold into the cooked mixture.

Beat whipping cream. When mixture is cool, fold in half of whipped cream.  

Pour into pie crust and set in refrigerator to cool for about 2 hours. Top with remaining whipped cream.

There were a surprising number of steps to this, a few of which I consolidated. But it turned out pretty well!

I used brandy in the first pie, and sherry in the second attempt, and I think they were both pretty similar in the end. (Will have to try the rum version in the future!).