Egg Nog Pie

I know its not the time of year for this but it has become a family classic since the first time I ever made it. I’ve captured the familiar flavor of eggnog in this silky pie filling and poured it into a cookie crust painted with chocolate.

Egg Nog Pie

2 cups Pecan Shortbread Cookie Crumbs (Pecan Sandies)
1/3 cup Butter, melted
½ cup Semi-sweet Chocolate Chips
2 ¼ cups Whipping Cream
1/3 cup Sugar
½ cup Bourbon or Rum
½ t. Ground Nutmeg
1 envelope unflavored Gelatin
¼ cup cold Water
6 Egg Yolks, lightly beaten
1 T. Butter
Freshly Grated Nutmeg
Powdered Sugar
Unsweetened Whip Cream (optional)

Stir together cookie crumbs and 1/3 cup melted butter; press firmly into a greased 9” deep-dish pie plate. Bake at 350 degrees for 8 minutes. Remove crust from oven, and sprinkle chocolate morsels into warm crust. Let stand until morsels melt; spread chocolate over bottom of crust with a spatula. Set aside.

Stir together whipping cream and next 3 ingredients in top of a double boiler; bring water just to a simmer. Cook over simmering water 15 minutes or until sugar dissolves and mixture is thoroughly heated.

Meanwhile, sprinkle gelatin over cold water in a small bowl; let stand 1 minute.

Gradually whisk about one-fourth of warm scream mixture into egg yolks. Add to remaining warm cream, whisking constantly. Whisk in softened gelatin. Cook over hot (not boiling) water 3 to 5 minutes or until gelatin dissolves and custard reaches 160 degrees. Remove from heat; add 1 tablespoon butter, stirring gently until butter melts. Cool filling to room temperature.

Pour filling into prepared crust. Gently cover with plastic wrap, pressing directly on surface of filling. Chill pie at least 4 hours or until firm.

Sprinkle nutmeg and powdered sugar over pie before serving. Serve with dollops of whipped cream and more nutmeg, if desired.

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