I find making pie very soothing. There’s something really comforting about rolling out a crust and filling it with something delicious. I’m going through a sort of rough patch emotionally this week, so on Monday I had a little pie therapy. I made a dozen pumpkin pies-in-jars, the start of Christmas and hostess gifts for the holiday season. And then I made a pecan pie, and an eggnog pie. No, there is no eggnog pie recipe in the Betty Crocker cookbook, but as I was pulling eggs out of the fridge for the pumpkin pie, I realized that we have a big jug of eggnog hanging around in there. So I thought, “Hmmm, I wonder if you could make a pie with that?”
Five seconds of search the net, and there it was, an eggnog pie recipe. OMG delicious, seriously! J loved it too, and he doesn’t even like eggnog. In fact, I invited my friend Anne over for some pie the next day, and she also said it good.
But here’s my beef with this recipe: it made too much filling for the 9-inch pie pan I used. And it was extraordinarily runny, and took an extra 25 minutes to cook up longer than the recipe said it would. But the basic concept and flavor were good. Next time, I’d use only a cup and a half of eggnog instead of two cups, and I’d add in some cinnamon and nutmeg. I might also add in some spiced rum, because we love the Captain in our house.
Now that all the pies are done, I feel pretty good. Almost good enough to face the giant pile of dishes in the sink. Almost.
It WAS good. Not too eggnoggy but slightly chilled and sinfully elegant. This one goes on the good eggnog christmas list.
I took a pie class a couple of years ago, in which we made pumpkin pie… that recipe made too much filling also, so the instructor, the woman who owns Grand Central Bakery, suggested that, if you have ramekins, you pour the extra filling into those and bake them as custard cups.