Kate McDermott's Eggnog Chiffon Pie
The nice thing about eggnog pie is that you don’t have to wait until the winter holidays arrive to enjoy it. Vanilla and whiskey in the filling and freshly grated nutmeg sprinkled over the top give that special holiday feeling at any time of the year.
Ingredients
- 1 recipe Roll-out Dough (linked)
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons flour
- 2 1/2 teaspoons (7 g; 1 envelope) unflavored gelatin
- 1/4 teaspoon salt
- 1 cup (240 ml) half-and-half
- 1/2 teaspoon vanilla extract
- 2 tablespoons whiskey
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/3 cup whipping cream
- 1 recipe Boozy Whip (recipe in headnote)
- Freshly grated nutmeg for topping
Instructions
- Make, pre-bake, and set aside the crust to cool.
- Place sugar, flour, gelatin, and salt in a medium saucepan and mix with a whisk or a fork.
- Whisk in the half-and-half gradually.
- Turn the heat to medium and stir in a figure-eight pattern, until it comes to a boil. Let it boil for 1 minute, while stirring. Remove from the heat and pour into a large bowl.
- Stir in the whiskey. Let cool.
- In a stand mixer or bowl with a hand mixer, beat the egg whites until soft peaks form. Add the cream of tartar while continuing to beat until stiff peaks form. Set aside.
- Pour the whipping cream into a deep metal bowl that has been chilling in the freezer. Beat in a stand mixer or in a bowl with a hand mixer, until the cream makes stiff peaks. Set aside.
- Fold the beaten egg whites into the cooled filling.
- Carefully fold the whipped cream into the filling.
- Turn the filling into the pre-baked pie shell. Place in the fridge and let set for 3 to 4 hours, although overnight is best.
- Make the Boozy Whip and pipe it around the edge in a pleasing pattern, or spread over the top of the pie. Sprinkle the top with grated nutmeg.
Notes
Excerpted with permission from Pie Camp: The Skills You Need to Make Any Pie by Kate McDermott. Copyright 2020 by Kate McDemott. Published by The Countryman Press, a division of W.W. Norton. Photographs by Andrew Scrivani.