Last-Minute Holiday Eggnog Pie

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Last-Minute Holiday Eggnog Pie

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Published prior to 2008

This luscious dessert is especially quick and easy when you use Pastry Cream Mix.

Crust
3/4 cup (2 1/2 ounces) almond flour
1/2 cup (2 1/8 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 7/8 ounces) brown sugar
1/8 teaspoon salt
1/4 cup (1/2 stick, 2 ounces) butter, melted

Filling
1 1/2 cups Pastry Cream Mix
1/8 teaspoon salt
2 cups (16 ounces) heavy or light cream
1 cup (8 ounces) milk
3 tablespoons (1 1/2 ounces) rum or brandy (optional)
scant 1/8 teaspoon Eggnog Flavor
1/4 teaspoon nutmeg

Topping
1/2 cup (1 1/2 ounces) chopped or slivered almonds
2 tablespoons (1 ounce) brown sugar
pinch of salt
1 tablespoon melted butter

To make the crust: Toss all of the crust ingredients together in a small mixing bowl. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake the crust in a preheated 375°F oven for 10 to 12 minutes, just until the edges brown. Remove it from the oven and set it aside to cool.

To assemble the pie: In a medium-sized mixing bowl, combine the pastry cream mix, salt, cream, milk, liquor, eggnog flavor and nutmeg, and mix on slow speed till blended. Increase speed to high and beat for 2 to 3 minutes, till the mixture is fluffy and the lumps have dissolved. Spoon the cream into the cooled crust. Refrigerate till serving time.

Toss the chopped nuts with the sugar, salt, and melted butter. Place on a baking sheet and roast in a preheated 350°F oven for 10 to 12 minutes, until golden brown. Cool, and sprinkle on pie just before serving. Yield: One pie, 8 to 10 servings.