Eggnog Pie in Pecan Crust

Eggnog Pie in Pecan Crust Recipe - Delicious & Festive Holiday Dessert!

Region / culture: USA | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 8

Introduction

Eggnog Pie in Pecan Crust is a decadent and creamy dessert that combines the rich flavors of eggnog with a crunchy pecan crust. This festive pie is perfect for holiday gatherings or special occasions.

History

Eggnog has been a popular holiday drink for centuries, with origins dating back to medieval Europe. The combination of eggs, milk, sugar, and spices has been enjoyed in various forms, including custards and pies. The addition of a pecan crust adds a unique twist to this classic recipe.

Ingredients

Pecan crust

2.5 cups ground pecans (9 oz (255 g))
0.33 cup granulated sugar
0.25 cup unsalted butter, melted

Eggnog filling

2 packs unflavored gelatin
0.25 cup cold water
2 tbsp brandy
6 egg yolks
0.5 cup granulated sugar
2 cups scalded milk
2 tsp vanilla extract
0.25 cup dark rum
1 cup heavy cream

Cream topping

1 cup heavy cream
2 tbsp confectioner's sugar
chocolate curls and raspberries for garnish

How to prepare

Pecan crust

Butter a 10-inch pie plate.
In a medium bowl, combine pecans, sugar, and melted butter. Mix well.
Press the mixture firmly into the pie plate.
Cover and refrigerate for 30 minutes while preheating the oven to 375°F (191°C).
Bake the crust until lightly browned, about 15-20 minutes.

Eggnog filling

In a small bowl, sprinkle gelatin over cold water and brandy. Allow it to soften.
While the gelatin soaks, combine egg yolks and sugar in a small mixer bowl. Mix at high speed with an electric mixer until the mixture forms ribbons when the beaters are lifted.
Pour the mixture into a large heavy saucepan and slowly stir in hot milk.
Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the spoon (or the thermometer registers 172°F (78°C)).
Do not boil.
Remove from heat and stir in the softened gelatin until dissolved.
Stir in vanilla and rum.
Pour the custard into a medium bowl set into a larger bowl of ice and water. Allow it to cool, stirring frequently.
When it begins to set around the edges, remove from the ice bath (do not allow it to set completely).
In a chilled bowl, beat cream to soft peaks and gradually fold it into the custard.
If necessary, refrigerate the filling for a few minutes until it mounds when spooned.
Pile the filling into the crust and refrigerate until set, about an hour.

Cream topping

In a chilled medium bowl, whip cream and confectioners sugar to stiff peaks and pile it on top of the pie.
Garnish with chocolate curls and raspberries.

Variations

Substitute bourbon or whiskey for the brandy and rum for a different flavor profile.
Add a sprinkle of nutmeg or cinnamon on top of the cream topping for extra spice.

Cooking Tips & Tricks

Be sure to scald the milk for the eggnog filling to ensure a smooth and creamy texture.

- When folding the whipped cream into the custard, be gentle to maintain a light and airy consistency.

- Refrigerate the pie for at least an hour before serving to allow the filling to set properly.

Serving Suggestions

Serve the Eggnog Pie in Pecan Crust with a dollop of whipped cream and fresh raspberries for a festive touch.

- Pair with a cup of hot coffee or spiced tea for a cozy dessert experience.

Cooking Techniques

Scalding the milk helps to prevent curdling and ensures a smooth custard filling.

- Folding the whipped cream into the custard gently helps to maintain a light and airy texture.

Ingredient Substitutions

Use graham cracker crumbs or crushed cookies in place of ground pecans for the crust.

- Non-dairy milk and cream alternatives can be used for a vegan version of this pie.

Make Ahead Tips

The pie can be made a day in advance and refrigerated until ready to serve.

- Prepare the pecan crust and eggnog filling separately and assemble just before serving for best results.

Presentation Ideas

Garnish the pie with chocolate curls, fresh mint leaves, or a sprinkle of cinnamon for an elegant presentation. - Serve slices of the pie on decorative dessert plates for a festive touch.

Pairing Recommendations

Pair the Eggnog Pie in Pecan Crust with a glass of dessert wine or a creamy liqueur for a luxurious dessert experience.

- Enjoy with a scoop of vanilla ice cream or whipped cream on the side for added indulgence.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator, covered, for up to 3 days.

- To reheat, allow the pie to come to room temperature before serving or enjoy chilled straight from the fridge.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

23g per serving

Fats

- Total Fat: 32g per serving

- Saturated Fat: 12g per serving

Proteins

- Protein: 6g per serving

Vitamins and minerals

Vitamin A: 15% DV

- Calcium: 10% DV

Alergens

Contains nuts (pecans)

- Contains dairy (milk, cream, butter)

Summary

This Eggnog Pie in Pecan Crust is a rich and indulgent dessert that is high in fat and calories. It is best enjoyed in moderation as a special treat.

Summary

Eggnog Pie in Pecan Crust is a delightful dessert that combines the flavors of eggnog with a crunchy pecan crust. This rich and creamy pie is perfect for holiday celebrations or special occasions. Enjoy a slice with a cup of coffee or tea for a cozy and indulgent treat.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a rainy afternoon, and I was rummaging through my old recipe box, looking for inspiration for a new dessert to try. As I browsed through the yellowed index cards and tattered scraps of paper, my eyes landed on a handwritten note that read: Eggnog Pie in Pecan Crust. The name alone was enough to pique my interest, but as I read through the ingredients and instructions, I knew this was a recipe I had to try.

I had always been a fan of eggnog, with its rich, creamy texture and warm, spiced flavor. And the idea of incorporating it into a pie, nestled in a buttery pecan crust, sounded like a decadent treat that was perfect for the upcoming holiday season. I could almost taste the smooth, custardy filling and the crunchy, nutty crust melting in my mouth.

The note on the recipe card was signed by my dear friend, Mrs. Jenkins, a seasoned baker and culinary enthusiast who had a knack for creating delicious desserts. I remembered the day she had shared the recipe with me, over a cup of tea and a plate of her famous lemon bars. Mrs. Jenkins had a way of making even the most complicated recipes seem simple, and her passion for cooking was contagious.

I had met Mrs. Jenkins many years ago, when I first moved to the small town where I still live today. She had been a neighbor of mine, and we quickly bonded over our love of food and cooking. Mrs. Jenkins had taken me under her wing, teaching me her favorite recipes and sharing her culinary wisdom with me. I had learned so much from her over the years, and her recipes had become cherished treasures in my kitchen.

As I read through the instructions for Eggnog Pie in Pecan Crust, memories of Mrs. Jenkins flooded back to me. I could picture her elegant kitchen, with its gleaming copper pots and pans, and the warm, inviting aroma of freshly baked treats wafting through the air. Mrs. Jenkins had always been generous with her time and her knowledge, and I was grateful for the opportunity to learn from her.

I decided to make the Eggnog Pie in Pecan Crust that very afternoon, eager to recreate the magic of Mrs. Jenkins' recipe in my own kitchen. I gathered the ingredients – eggs, sugar, nutmeg, vanilla extract, pecans, butter, and, of course, eggnog – and set to work preparing the pie. The process was surprisingly simple, thanks to Mrs. Jenkins' clear and concise instructions. I mixed the custard filling, toasted the pecans for the crust, and baked the pie until it was golden and set.

When the pie emerged from the oven, its golden crust glistening with a sprinkle of sugar and the eggnog filling creamy and fragrant, I knew I had created something special. I let the pie cool on the counter, its tantalizing aroma filling the kitchen and beckoning me to take a bite. When I finally sliced into the pie and tasted a forkful of the rich, velvety filling and the crunchy, buttery crust, I was transported back to Mrs. Jenkins' kitchen, where the warm glow of the oven and the sound of her laughter had made me feel right at home.

I knew that Mrs. Jenkins would be proud of me for mastering her recipe, and I couldn't wait to share the Eggnog Pie in Pecan Crust with my family and friends. As I sat down to enjoy a slice of the pie, savoring the flavors and the memories it evoked, I felt grateful for the gift of Mrs. Jenkins' friendship and her culinary expertise. Her recipes had become a part of my own cooking repertoire, and I knew that each time I made Eggnog Pie in Pecan Crust, I would be honoring her legacy and celebrating the joy of good food shared with loved ones.

And so, as I savored the last bite of the pie, I made a silent promise to myself to continue to explore new recipes, learn from the culinary masters who had come before me, and pass on the tradition of good cooking to future generations. Mrs. Jenkins had taught me more than just how to make a delicious dessert – she had shown me the power of food to bring people together, create lasting memories, and nourish both body and soul. And for that, I would be forever grateful.