Eggnog Custard Pie

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!

Spiced Grape Cider

I was ten years old when my family moved into their current home. At the time, I did not have quite the same aversion to change.  I was excited to embrace something new and even more excited at the prospect of a real back yard, complete with a half dozen fruit trees and a grape vine.

I vividly remember the first time I plucked a cluster of grapes off that vine and was shocked to find that not only were their skins very tough, but they had a flavor that I had never tasted outside a bottle of grape juice. It was robust and sugary, nothing like the red and green grapes I had known before. 

I was hooked. Red grapes were okay, but Concords were just…different.

My infatuation for the Concord grape has continued unfaded over the past decade. However, the little vine has since died and my sister and I no longer spend our summers squeezing the grapes out of their skins and into our inviting mouths.

Concord grapes can be difficult to find and it is a rare thing that I get to enjoy them. So, you can imagine my delight when I discovered a new variety of grapes at my favorite grocery store. Thomcord grapes. It is a hybrid variety of grape, a cross between a Thomson and a Concord grape. They have all the appeal of the Concords of my childhood, but without the tough skins and pesky seeds.

I brought them home with high hopes and shoved a handful into my mouth while I gathered a myriad of spices. I knew the destiny of these lovely round fruits. There was only one option that could compete with good ol’ out-of-hand eating -- CIDER.

I really love cider. Like, a lot. Hot cider for crisp, chilly evenings. Cold cider for afternoon picnics. Frozen cider slushies for, well, anytime. Anytime that you do not object to a brain freeze.

Here was my thought - why is the apple getting all the attention from the cider world. Other fruits can be made into cider. Other fruits should be made into cider.

Right? Oh good, I am glad you concur.

So I gathered what was left of my bag of grapes and threw them into the blender. Have a fine strainer standing by for duty. In goes the juice and out goes the skins. We don’t want grape skins in our cider (unless that would make it skinny cider.) Hmm…? Nah, who orders skinny drinks anyways. Not me. I’m more of a whole fat, extra sugar, and of course I want the whipped cream, kind of lady.

I digress. Just do yourself a favor and take out the skins.

After you have extracted the juice from your grapes, pour the juice into a saucepan and simmer with a handful of spices.  Strain it once more and serve!

I preferred this cider hot rather than cold but the decision is, of course, yours.

It takes me back to snack time at the grapevine and satisfies my most pressing cider cravings.

Happy first day of Autumn! 

Sincerely, 

Pedantic Foodie

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Spiced Grape Cider

serves 2

- 3 cups Concord or Thomcord grapes

- 1/2 cup filtered water

- 1 cinnamon stick

- 8 whole cloves

- 8 whole allspice berries

- 1 tablespoon brown sugar

Place grapes and water in blender and pulse until the grapes have fully broken down. Strain the juice through a fine mesh strainer to remove the skins.

Pour grape juice into a small saucepan and add spices and brown sugar. Place over medium high heat and bring to a simmer. Simmer steadily for 5-7 minutes and then remove from heat and allow to sit for 5 minutes before straining to remove spices. Serve immediately or chill and enjoy later on. Enjoy!