2008.12.03
Eggnog Pie
Well, everyone says eggnog is one of those things people either love or hate. I happen to love it, and the holiday season just isn't perfect until I've had at least one glass of the thick, creamy stuff with a shake of nutmeg on top. I have not ever made eggnog myself, however. The hubby is a 'nog-hater, so I just buy a small carton for myself and usually throw some of it down the drain after the New Year.
Because the most prominent ingredient in eggnog is - gasp! - eggs, it was no surprise that the Virginia Egg Council chose to send out some eggnog recipes for the holiday season. There's "Classic Cooked Eggnog," of course, but what really caught my eye was the Eggnog Pie. They want you to make your own homemade eggnog for this recipe, but I don't see why you couldn't just sub in the store bought stuff. It also includes cheesecake- and vanilla-flavored pudding, vanilla wafers and rum extract. Yum.
Below the jump, I'll share the recipes for Eggnog Pie and Classic Cooked Eggnog. While we're at it, let's take a tally -- do you LOVE eggnog or do you HATE it?
Classic Cooked Eggnog
6 eggs
1/4 cup sugar
1/4 tsp. salt
4 cups skim or 1 percent milk, divided
1 tsp. vanilla
In large saucepan, beat together eggs, sugar, salt and 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and reaches 160 degrees, about 14 minutes.
Stir in remaining 2 cups of milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight.
Eggnog Pie
24 vanilla wafers, finely crushed
2 Tbsp. melted butter
1 3/4 cups eggnog (homemade or not)
1 pkg. (3 oz.) cheesecake instant pudding
1 pkg. (3 oz.) French vanilla instant pudding
1 tsp. ground nutmeg
1 tsp. rum extract
1 container (8 oz.) whipped topping, divided
Additional nutmeg for garnish (optional)
Preheat oven to 400 degrees. In a small bowl, stir together crushed cookies and butter. Press into bottom and sides of 9-inch pie plate. Bake for 5 minutes, then cool.
In a large mixing bowl, whisk eggnog and pudding mixes for two minutes, or until well-blended. Stir in nutmeg and extract. Fold in 1 1/2 cups of whipped topping until well-blended. Spoon mixture into cooled crust. Sprinkle with additional nutmeg, if desired. Refrigerate until ready to serve. Serve with remaining whipped topping.
Source for both recipes: American Egg Board.
I got sick off of someone's homemade eggnog when I was a kid and I've hated the stuff ever since. The pie might be tolerable though if it isn't too strong.
Comment by Kim — December 3, 2008 @ 11:20 am
Love Eggnog, but don't drink it much due to lactose intolerance. I'm going to take your 'classic cooked' recipe and make a batch I can enjoy with lactose free skim milk, can't wait! Thanks so much for the recipe!
Comment by Debbie — December 3, 2008 @ 11:22 am
I love eggnog, but can only handle it in small doses. It's so rich. We always enjoy a glass of eggnog while decorating the tree. This eggnog pie looks egg-cellent. lol.
Seriously, I can't wait to try it. I even think my 11-year-old should be in charge. It's such an easy recipe.
Comment by Amy Hanek — December 3, 2008 @ 11:29 am
Lindsey,
The pie is interesting, but here is one with a bit less additives and fat...
Eggnog Cheese Pie with Bourbon Cream
Crust:
32 low-fat graham crackers (8 cookie sheets)
2 tablespoons granulated sugar
1 1/2 tablespoons butter, melted
1 large egg white
Cooking spray
Filling:
1/2 cup plain fat-free yogurt
1/2 cup (4-ounces) block-style 1/3-less-fat cream cheese, softened
1/2 cup (4-ounces) block-style fat-free cream cheese, softened
1 teaspoon vanilla extract
2 large eggs
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2/3 cup eggnog
2 large egg whites
2 tablespoons granulated sugar
Bourbon cream:
3/4 cup frozen fat-free whipped topping, thawed
2 tablespoons eggnog
1 teaspoon bourbon
1/8 teaspoon grated nutmeg
Preheat oven to 350°.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 1 egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack for 15 minutes.
Reduce oven temperature to 325°.
To prepare filling, spoon yogurt onto several layers of heavy-duty paper towels; spread yogurt to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Place cream cheeses and vanilla in a bowl; beat with mixer at medium speed until smooth. Add eggs, one at a time, beating well after each addition. Combine sugar, flour, and salt, stirring with a whisk. Add sugar mixture to cheese mixture; beat until combined. Add yogurt to cheese mixture; add eggnog. Beat at low speed just until combined.
Beat 2 egg whites with a mixer at medium speed until soft peaks form. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into the eggnog mixture. Pour filling into prepared crust. Bake at 325° for 40 minutes or until center is almost set. Cool completely on wire rack. Chill overnight.
To prepare bourbon cream, place the whipped topping in bowl. Gently fold in 2 tablespoons eggnog and bourbon; chill. Top each pie slice with bourbon cream; sprinkle with nutmeg before serving.
Yield: 10 servings (serving size: 1 pie slice and about 2 teaspoons bourbon cream)
CALORIES 263 (29% from fat); FAT 8.6g (sat 4.3g,mono 1.5g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 68mg; CALCIUM 87mg; CARBOHYDRATE 37.8g; SODIUM 293mg; PROTEIN 8.4g; FIBER 0.9g
Cooking Light, DECEMBER 2004
Comment by Win — December 3, 2008 @ 11:46 am
I love eggnog! My Dad used to make the recipe that's in Joy of Cooking sometimes, of course when I was a kid I couldn't have the spiked version, but as I got older I had to sneak some just for the taste. Sometimes he spiked it a little heavy, WHOA!!! The pie sounds good, might have to try making that!
Comment by Kathy — December 3, 2008 @ 11:57 am
I love it! I may have to try those recipes. I've never made it from scratch either, but it sounds easy enough. Thanks for sharing them.
Comment by Debbie — December 3, 2008 @ 12:04 pm
Kim, I didn't know you got sick off eggnog. I thought you just didn't like it because you are picky
It seems like if you cook the stuff as long as they say (and use a thermometer to be on the safe side) it would be safe. I think Debbie has a great idea for the lactose-intolerant-- make the eggnog yourself using special milk.
Win, thanks for another great recipe. Strikes me that if you used low fat eggnog it would bring down the fat/calorie content even more.
Comment by lindseynair — December 3, 2008 @ 12:26 pm
P.S. Do you guys remember "National Lampoon's Christmas Vacation," when Uncle Eddie drank the spiked eggnog out of reindeer cups while wearing a clearly visible black dickie beneath his white sweater? Good times.
Comment by lindseynair — December 3, 2008 @ 12:27 pm
I'm not picky, I just know what's good and what's not!
Don't forget Uncle Eddie's lovely white loafers...
Comment by Kim — December 3, 2008 @ 1:22 pm
The best egg nog and boiled custard is Homestead Creamery !! I'll never go back to the store stuff again!
Comment by jamie — December 3, 2008 @ 1:52 pm
EMD (Eggnog of Mass Destruction)
1 quart Heavy Cream
12 eggs
1 cup Sugar
1 quart Bourbon
1 cup dark rum
Separate eggs. Beat yolks with sugar. While beating, add cream, bourbon, rum. Chill.
Beat eggwhites until they form stiff peaks. When ready to serve, genlty fold in to the remaining mixture until incorporated.
Garnish with freshly grated nutmeg. Serve in reindeer mugs, jelly jars, or just drink out of the bowl.
Have several taxis on stand-by.
Comment by __Nathan — December 3, 2008 @ 1:53 pm
LOVE eggnog! Homestead Creamery has really good stuff, though I decided to try the Horizon Organic lowfat stuff this year. It's not bad, even without adding bourbon. My friend Jennifer makes homemade nog every year and she refuses to give out the recipe. All I know is there is vanilla ice cream involved, and it is some of the best I have ever had.
Mom, maybe we should make some nog this year in honor of your dad!
Comment by Lori — December 3, 2008 @ 2:14 pm
National Lampoon's Christmas Vacation is my all-time favorite holiday movie. I made sure I found the DVD this weekend and we've already started to recite all the quotes like parrots
There's also a NLCV Part 2 but I can't bare to even take the shrink wrap off to watch it. It's got to be so bad. I think Randy Quaid (aka Uncle Eddie) is the main character this time... Oh yeah, not a big fan of eggnog but will drink it as long as there's booze....
Comment by Angela — December 3, 2008 @ 2:18 pm
And Lindsey, I love National Lampoon's Christmas Vacation. It is one of my traditions to watch it at least once every year! My favorite part is when Clark loses his cool and has the little diatribe that is not safe for this family audience, but ends with "when Santa squeezes his fat white [tush] down that chimney tonight, he's gonna find the jolliest bunch of [another word for butthole] this side of the nuthouse." I think everyone gets that feeling at some point in the holiday.
Comment by Lori — December 3, 2008 @ 2:30 pm
Those weren't reindeer cups Lindsey, they were Morty the Moose cups. It's so sad that I know this.
Comment by Amy Hanek — December 3, 2008 @ 2:40 pm
Oh and cousin Eddie wore the black dickie (played by Randy Quaid). And the next door neighbor (the wife) is played by Julia Louise-Dreyfus, I think before Seinfeld.
Comment by Amy Hanek — December 3, 2008 @ 2:45 pm
Sorry, I'm a wealth of information when it comes to TV and movies. Call it wasted brain space.
Comment by Amy Hanek — December 3, 2008 @ 2:47 pm
Kathy's comment about tasting the spiked eggnog brought back a memory. My dad used to make fruitcakes and pour bourbon over them. When my youngest brother was 3 years old, he wanted to taste the bourbon. At first my dad told him no, then he let him have a sip. It was all my brother could do to gasp out, "Water, water!!"
Comment by Debbie — December 3, 2008 @ 5:32 pm
I laughed so hard approving all of these comments. Morty the Moose cups? Yes, it is sad that you know that, Amy. Ha! Eggnog of Mass Destruction? Sounds like something I need to check out for myself. Let me get this straight, Nathan, you don't cook it at all? I'll bet nobody has gotten sick. The liquor kills all the salmonella!
Lori, it's difficult to choose my favorite line from that movie. I think the great uncle's "So what's da matta with you?" may be it. Although "Hallelujah, holy ___, where's the Tylenol?" comes a close second.
Comment by lindseynair — December 3, 2008 @ 7:36 pm
I love eggnog, but feel guilty when I drink it. That's why I switched many years ago to Silk Nog. It's made by the people who make Silk soymilk, and it's only available in grocery stores around this time of year. It only has 2g of fat per serving (none of it saturated), unlike regular eggnog that has 8g or more. Check it out!
Comment by Craig — December 4, 2008 @ 8:10 am
I LOVE eggnog!! I use it in pumpkin pie in place of the canned milk called for in the recipe. It makes a really tasty pie!!
Comment by carrie — December 4, 2008 @ 10:39 am
Love it! Have you tried the new COffeeMate creamers - the ones that are in the refrigerator section? I LOVE the eggnog flavored one. Not to mention the eggonog latte from Starbucks . . .
Comment by Michelle — December 4, 2008 @ 11:37 am
Yes, Lindsey, you should try that recipe. No cooking at all, and noone's gotten sick. But I grew up putting a raw egg into milkshakes to make them thicker, so maybe I just have developed that constitution. Although, if anything can live through swimming in that much alcohol, it could live through cooking as well.
Comment by __Nathan — December 4, 2008 @ 6:18 pm
Guess I'm a little behind, sorry. I love eggnog! Rarely drink it, even at the holidays, but it's good stuff. Arby's "shake of the month" for Dec. used to always be an eggnog shake, w/ a little nutmeg sprinkled on top. That thing was GOOD! I'd stop there multiple times during Dec. for that shake.
Comment by Dennis — December 7, 2008 @ 10:58 am