Egg Nog Pie: the Best, or the Absolute Best?
Wintertime and the holiday season always makes me think about pie. A cup of coffee and a slice of fresh-baked pie can be a perfect dessert and a perfect breakfast. Night Owl Roasters is always happy to provide the coffee; this year, we're also sharing our favorite recipe for pie.
Courtesy of our beloved Nana, handed down through the centuries on hand-copied papyrus scrolls, we proudly present the recipe for Egg Nog Pie.
- 1 teaspoon gelatin soaked in 1 tablespoon cold water
- 1 cup milk
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 egg yolks, beaten
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 cup heavy whipping cream, whipped to soft peaks
- baked pie shell
- nutmeg to sprinkle
Scald milk in top of double boiler. Combine sugar, cornstarch and salt in a separate bowl, and slowly stir into milk. Cook til thickened, stirring constantly, roughly 20 minutes or until it is 170 degrees F, with no lumps. Temper the egg yolks and slowly add to the milk. Stir and cook 3 more minutes. Remove from heat and add 1 T butter, 1 t vanilla, and soaked gelatin. Stir well. Allow to cool. Fold in the whipped cream. Pour mixture into baked pie shell. Sprinkle lots of nutmeg on top (mmm). Refrigerate overnight.
Meanwhile, pour some coffee and relax in front of a toasty fire!