Eggnog Cream Pie

I made this pie for our Christmas dinner, but I feel totally okay sharing it with you now because pie is good no matter what day it is.  This pie was actually not my absolute favorite, despite my love (and apparent obsession) for all things eggnog.  I thought that the custard layer was just a touch too firm and rubbery for me.  Maybe cooking it a little less would help that.  However, the flavor was delicious, and you really can't go wrong with freshly whipped cream.   Recipe adapted from Paula Deen.

Eggnog Cream Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter

Eggnog Custard:
4 egg yolks
1/3 cup packed brown sugar
1 1/2 cups milk
1 envelope unflavored gelatin
1 cup heavy whipping cream
1 teaspoon rum extract
1 teaspoon ground nutmeg

Whipped Cream:
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Ground nutmeg

Preheat the oven to 350F.

In a medium bowl, combine the flour, sugar, and salt.  Cut in the butter until the mixture is crumbly.  Press the crust onto the bottom and sides of a pie plate.  Bake for 15 minutes.  Remove from the oven and place on a cooling rack while you prepared the eggnog custard.

In a medium bowl, whisk together the egg yolks and brown sugar.  In a separate bowl, combine the milk and gelatin, stirring until the gelatin dissolves.  In a medium saucepan, heat the heavy whipping cream until it is steaming and just starting to form bubbles on the edges.  Pour the milk/gelatin mixture into the hot cream, and mix well.

Slowly pour the hot cream mixture into the egg yolks, whisking constantly, until about half of the hot cream has been mixed into the egg yolks.  Return the egg yolk mixture to the saucepan of hot cream, whisking constantly.  Cook the cream mixture, while continuing to whisk, over medium heat until thick. Do not boil.  Remove from the heat and stir in the rum extract and nutmeg.  Allow the mixture to cool slightly before pouring it into the prepared crust.  Cover with plastic wrap and refrigerate 8 hours, or overnight.

When ready to serve, make the whipped cream by beating the whipping cream, powdered sugar, and vanilla with a mixer until soft peaks form.  Spread the whipped cream on top of the chilled pie.  Garnish by sprinkling ground nutmeg over the top.  Makes 1 9-inch pie, 8 to 12 servings.

Enjoy!  -Cardamommy