Raise your hand if you love eggnog. I know, right? Sooooo good. I love a good ’nog. Homemade is best, but Homestead Creamery (located in Virginia, but their products are sometimes found in Whole Foods or The Fresh Market) comes in a close second. It is a tasty beverage, indeed.
Of course I needed to come up with an eggnog pie to celebrate the season. Using just one mixing bowl, this festive dessert is super easy to make. The texture is similar to flan, and it has a rich, caramel-like flavor that is neither too eggy nor noggy.
¾ cup sugar
¼ cup light brown sugar
1 12-oz can evaporated milk
¼ cup bourbon
1 tsp vanilla
½ teaspoon ground nutmeg
pinch, or two, ground cinnamon
1 9-inch pie pastry, partially blind-baked*
Preheat oven 350°.
*Press pie dough into a 9-inch pie plate and crimp edges as desired. Using a fork, poke holes around the bottom and sides of dough. Cut parchment paper or foil into a circle a little wider than the pie, gently place into pie shell and pour in your pie weights. Pie weights? Yes! Dried beans make cheap and easy pie weights that can be used again and again. Now, place pastry on the lowest oven rack and bake for 10-12 minutes, checking frequently to poke down any puffed up dough. Cool on wire rack.
In the bowl of an electric mixer, beat eggs, sugars, and salt until frothy. Add evaporated milk, bourbon, vanilla, and ¼ tsp nutmeg and beat at a low speed until everything is combined. Pour into cooled, prepared crust. Sprinkle the cinnamon and remaining nutmeg on top of pie. Place pie on a rimmed baking sheet or jelly roll pan and pour about ½-inch of hot water into pan. Bake for about 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack.