Eggnog Pie

Name: Eggnog Pie
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 17
Cuisine: Southern
Ingredients: 118 milliliters bourbon or rum; 59 milliliters butter or margarine, melted; 1 Tbsp butter or margarine; 473 milliliters pecan shortbread cookie crumbs (about 18 cookies; we tested with Pecan Sandies); 6 egg yolks, lightly beaten; 1 envelope unflavored gelatin; 79 milliliters granulated sugar; 1 teaspoons freshly grated nutmeg; 17 servings Freshly grated nutmeg; 17 servings Powdered sugar; 118 milliliters semisweet chocolate morsels; 59 milliliters cold water; 532 milliliters whipping cream

Eggnog Pie

Eggnog Pie might be a good recipe to expand your dessert recipe box. This recipe serves 17. One serving contains 323 calories, 3g of protein, and 22g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. Christmas will be even more special with this recipe. It is a very affordable recipe for fans of Southern food. From preparation to the plate, this recipe takes roughly 43 minutes. A mixture of whipping cream, powdered sugar, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Stir together cookie crumbs and 1/4 cup melted butter; press firmly into a greased 9" deep-dish pieplate.

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Cookie Crumbs

Butter

Bake at 350 for 8 minutes.

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Oven

Remove crust from oven, and sprinkle chocolate morsels into warm crust.

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Chocolate Chips

Crust

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Oven

Let stand 5 minutes or until morsels melt; carefully spread chocolate over bottom of crust with a spatula. Set aside.

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Chocolate

Crust

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Spatula

Stir together whipping cream and next 3 ingredients in top of a double boiler; bring water just to a simmer. Cook over simmering water 6 to 8 minutes or until thoroughly heated.

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Whipping Cream

Water

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Double Boiler

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

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Gelatin

Water

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Bowl

Gradually whisk one-fourth of warm cream mixture into egg yolks.

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Egg Yolk

Cream

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Whisk

Add to remaining warm cream, whisking constantly.

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Cream

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Whisk

Whisk in softened gelatin. Cook over simmering water 3 to 5 minutes or until custard reaches 16

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Custard

Gelatin

Water

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Whisk

Remove from heat; add 1 tablespoon butter, stirring gently until butter melts. Cool filling to room temperature.

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Butter

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.

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Crust

Wrap

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Plastic Wrap

Sprinkle nutmeg and powdered sugar over pie before serving.

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Powdered Sugar

Nutmeg

Serve with dollops of whipped cream and more nutmeg, if desired. Store pie in refrigerator.

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Whipped Cream

Nutmeg

Note: The chocolate layer will harden as the pie chills in the refrigerator. Use a sharp knife and gentle pressure to slice pie.

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Chocolate

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Knife

Equipment

Ingredients

Servings:

118milliliters

bourbon or rum 59milliliters

butter or margarine, melted 1Tbsp

butter or margarine 473milliliters

pecan shortbread cookie crumbs (about 18 cookies; we tested with Pecan Sandies)6

egg yolks, lightly beaten 1envelope

unflavored gelatin 79milliliters

granulated sugar 1teaspoons

freshly grated nutmeg 17servings

Freshly grated nutmeg 17servings

Powdered sugar 118milliliters

semisweet chocolate morsels 59milliliters

cold water 532milliliters

whipping cream

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.