Several weeks ago, I was given the opportunity to create a holiday recipe using products from one of my favorite stores - World Market! My mind was spinning with possibilities but I kept returning to one mouthwatering word. Eggnog.
Eggnog is one of my favorite holiday flavors and I consume as much of the thick, creamy tonic as I can during December - the one month where drinking heavy cream, sugar, and eggs is not only permissible, it is encouraged. Best month ever! To my delight, World Market stores appreciate eggnog as much as I do, and they have a number of products that celebrate the flavors of this festive beverage!
After my brain settled upon the idea of an eggnog-inspired dessert, there was really only one thing to do. I had to make a pie. And what a pie it was...
This pie will make all your eggnog dreams come true. The custard is vaguely reminiscent of a creme brûlée custard - rich and silky smooth. The rum-scented whipped cream adds a pleasant kick to the lighter flavors of vanilla and nutmeg, and the crisp eggnog wafer sticks are the perfect topping.
I speak candidly when I say that this is probably my new favorite pie. Clear away the Bûche de Noëls and gingerbread houses. This pie will be getting all the attention at your holiday dessert table.
You can find the recipe below and links to the World Market speciality ingredients I used here!
Merry Baking!
Sincerely,
Pedantic Foodie
This post was sponsored by Cost Plus World Market. As always, all opinions are my own.
Eggnog Custard Pie
serves 8
for the graham cracker crust
12 whole graham crackers
1 tablespoon granulated sugar
6 tablespoons unsalted butter, melted
Preheat oven to 350 degrees.
In the work bowl of your food processor combine graham crackers and granulated sugar. Pulse until the
graham crackers are finely chopped. Add butter and pulse until the crust has begun to pull away from the
sides of the bowl and holds together when pressed between two fingers.
Press the crust into a 9-inch pie plate, using the palm of your hand or a small glass. Start in the middle
and slowly work the crust up the sides of the pan.
Bake the crust for eight minutes and allow to cool while you prepare the filling.
for the custard
2 cups whole milk
3/4 cup granulated sugar
1/4 cup Aspen’s Eggnog Mix
4 egg yolks
1 cup heavy cream
1/4 cup cornstarch
1 World Market Madagascar vanilla bean, split and scraped
1/2 teaspoon freshly grated World Market Whole Nutmeg
In a medium bowl, whisk egg yolks until slightly lightened in color. Stir in heavy cream and cornstarch
and set aside.
Whisk to combine milk, sugar, and Aspen’s Eggnog Mix in a large saucepan and place over medium heat.
Cook, stirring often, until the milk is steaming, but not boiling. Remove from heat and pour 1/3 of the
milk into the egg yolk mixture, whisking constantly to temper the eggs. Add the tempered eggs to the pan
of milk and return to heat. Bring to a boil over medium heat and boil for 2-3 minutes, until thickened.
The consistency should be like that of a thin pudding. Strain the custard through a fine mesh strainer and
fold in vanilla bean and grated nutmeg.
Pour the custard into the prepared pie crust and cover with plastic wrap to prevent a skin from forming on
the top. Refrigerate for 4-6 hours, or overnight to set.
for the whipped cream + topping
3/4 cup heavy whipping cream
1 teaspoon rum extract
1/3 cup confectioner’s sugar
12 World Market Eggnog Stick Wafers, chopped roughly
In a large bowl, combine whipping cream and rum extract. Beat on high speed using an electric mixer,
until soft peaks form. With the mixer still running, slowly incorporate confectioner’s sugar until well
combined.
Fold the whipped cream onto the chilled pie and sprinkle with Eggnog Wafers. Do this just before
serving, otherwise the wafers will become soggy.
Enjoy!
