From the time he was a little boy, my son Duncan has always loved eggnog, and as he was growing up, I found that it was really easy to adapt recipes to include the eggnog flavor. 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.
You’ll need two sub-recipes for this pie:
Kate’s Roll-Out Pie Dough
Makes 2 cups
2 tablespoons to 3/8 cup (25 to 75 g) granulated sugar or confectioners’ sugar
1/2 teaspoon cornstarch if using granulated sugar
1 cup (236 ml) heavy whipping cream, well chilled
For Boozy Whip (for each 1 cup (236 ml) of whipped cream
(to stabilize) 1/4 cup (50 g) sugar plus 1/2 teaspoon cornstarch, or 1/4 cup (50 g) confectioners’ sugar
1 tablespoon whiskey or bourbon
1. Chill a medium-sized deep bowl and electric mixer beaters in the freezer.
2. If using granulated sugar, mix it with the cornstarch in a small bowl to combine, and set aside. If using confectioners’ sugar, take a fork and break up any clumps, or sift through a small sieve strainer into a bowl.
3. Pour the whipping cream in the chilled bowl.
4. Mix the cream with an electric mixer on low for a minute. Increase to medium and mix for another minute. You’ll see lots of bubbles on top.
5. Increase the speed to high and rain (sprinkle) in the sugar, a tablespoon at a time. Continue whipping for another 2 to 3 minutes until soft peaks form.
6. Add the flavor extract (whiskey or bourbon) and mix a few seconds to combine.
Kate McDermott's Eggnog Chiffon Pie
- 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
- 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.