Egg Nog Cream Pie

In the bowl of a stand mixer, stir together the whole wheat pastry flour, all purpose flour, sugar and salt until combined. Stir and cut in the cold butter until it’s the size of peas.

With the mixer on low, stream in the ice cold water by the tablespoon until the dough starts coming together. It should be moist, but not sticky. If you grab a few pieces and squeeze them together in your hand, they should stick together without leaving a residue on your hands. Form dough into two disks. Wrap each disk in plastic wrap and refrigerate until ready to use. Recipe will make two pie crusts. So you can save the other crust for another use. The filling mixture below is for one pie.

When ready to make the pie crust, remove one disk of dough from the refrigerator and set it out for 10-15 minutes to make it easier to roll. Preheat oven to 400 degrees F.

Flour your work surface and rolling pin and roll out dough into a large circle (big enough to cover your pie pan). Place the dough circle into the pie pan. Cut off extra dough if there is any overhang. Then scallop the top edges of the crust. Prick the bottom of the crust with a fork. Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.

For the filling, use a mixer to whip the cream until stiff peaks form. Set the cream in the refrigerator until ready to use.

Whisk together egg nog, milk and instant vanilla pudding until smooth. Let it thicken for 3-5 minutes. Fold half of the whipped cream into the egg nog pudding and pour it into the cooled pie shell. Cover with plastic wrap and refrigerate for at least two hours. Make sure the remaining whipped cream makes it back into the fridge too.

When ready to serve, pipe whipped cream around the edge of the pie and top with chocolate shavings. Serve.