Eggnog is just delicious- and such a holiday treat! Ever since I was little it has been a favorite! I can remember begging my mother to buy it as soon as it arrived in the grocery store. This year while playing around on Pinterest I discovered several recipes for eggnog pie. Yum, yum, and more yum! My husband loves eggnog too- so this was the perfect new desert to add to our holiday fun!
Eggnog is a traditional holiday beverage; served from Thanksgiving to New Year’s here in America. It is made of eggs (shocker!), milk, cream, sugar, nutmeg, and cinnamon. Traditionally it was made with raw eggs- but due to FDA regulations American eggnog is not raw. It dates to the mid-17th century and was probably invented in England. Most likely it was derived from an older milk drink from Medieval England called posset- which did not contain eggs. Eggnog arrived in America with English settlers in the mid-1700’s and quickly became a favorite beverage. Eggnog traditionally contains alcohol- brandy is the choice in England and in America it’s bourbon.
Eggnog pie is EASY! I use a gluten free crust, but you can use frozen pie crust, or a graham cracker crust-it’s up to you. This is the gluten free pie crust that I use- Comfortably Domestic~ gluten free pie crust. I had originally planned on using a Pinterest recipe that was no bake; however upon arriving home I realized I had purchased cook and serve pudding!! Left with the choice of going back to the store or improvising- I chose to to improvise. I cooked the pie- the result was a wonderful, creme brulee-like, delicious, and crowd pleasing pie! Here’s how to make it-
Lydia’s Creme Brulee Eggnog Pie
1 quart of eggnog
1 cup of Cool Whip (slightly thawed)
1 tsp of nutmeg
dash of cinnamon
On medium speed, mix together the eggnog, Cool Whip, nutmeg, cinnamon and pudding until well blended and creamy. Pour into a pre-baked pie and cook in a 350 degree oven for about 45 min- 1 hour, or until slightly browned on the top. Serve with Cool Whip on top and a sprinkle of cinnamon.