Eggnog Pie

I considered calling this Christmas Panic Pie. It is the perfect recipe to have in your pocket for  the busy holidays.  It is simple, requires a few ingredients you can easily have on hand and can be dressed up elegantly or served simply.  During the holidays, I always have a carton of eggnog in the fridge.  It is one of my favorite holiday flavors and ingredients, and stashing some store bought pie crust rolls in the fridge or freezer means a delicious dessert is minutes away.  Serve it for dessert at an impromptu family dinner, take it to the office party you forgot about, make it in a disposable pan, wrap it in cellophane tied with a ribbon and instant hostess gift.  And if you are tasked with providing dessert for a huge crowd, it is easy to make pie after pie in a flash.

Serve this pie straight up, or pipe a decorative trim of whipped cream around the edges. Sugared cranberries would be a beautiful garnish.  I say this serves eight, but when there are other sweets on offer, slender slices are enough.

Eggnog Pie

Pastry for one 9-inch pie, homemade or store bought ready-to-roll

½ cup (1 stick) butter

3 eggs

3 Tablespoons flour

1 cup sugar

1 teaspoon vanilla

½ teaspoon nutmeg, plus more for sprinkling

1 ½ cups refrigerated dairy eggnog

Preheat the oven to 425°.  Fit the pastry into a 9-inch pie plate.

Melt the butter and set aside to cool to room temperature.  When the butter is cool, whisk the eggs in a large bowl until lightly beaten.  Add the flour, sugar, vanilla and nutmeg and whisk until combined.  Pour in the butter and whisk thoroughly.  Add the eggnog in a drizzle while whisking until the filling is smooth and everything is fully incorporated.

Pour the filling into the crust and use a sharp pointed knife to pop any large air bubbles that form.  Shape a piece of aluminum foil to fit over the pie before you transfer it to the oven, but put the pie in the oven uncovered at first. Sprinkle a little nutmeg over the top of the filling.

Bake the pie at 425° for 12 – 15 minutes, then cover the pie with the prepared foil and lower the heat to 325°.  Continue baking until the filling is set, 30 – 35 minutes.

Remove the pie from the oven and cool completely.  I prefer to chill the pie overnight, but it can be eaten at room temperature.

Serves 8