The Pioneer Woman Tasty Kitchen
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Egg Nog Cream Pie

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

The easiest and tastiest dessert for the holidays.

Ingredients

  • FOR THE PASTRY:
  • 1-½ cup Whole Wheat Pastry Flour
  • 1-½ cup All-purpose Flour
  • 3 Tablespoons Sugar
  • 1 teaspoon Salt
  • ¾ cups Cold Butter Cubed
  • 10 Tablespoons Ice Cold Water
  • FOR THE FILLING:
  • ¾ cups Heavy Cream
  • 1 cup Egg Nog
  • ½ cups Milk
  • 1 box Instant Vanilla Pudding Mix (small Box-3.4 Oz.)
  • Chocolate Shavings, For Garnish (optional)

Preparation

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.

One Comment

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Avatar of FourSweetFleurs

FourSweetFleurs on 12.22.2011

Besides my coconut cake, I’m most excited this weekend to try this out. I’ll let you know how this turned out on Saturday.

2 Reviews

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Avatar of natashajparker

natashajparker on 1.2.2012

I made this for our New Year’s Eve dinner. We were having a large dinner and needed something light for dessert. This pie was perfect. I also cheated and used a store bought pie crust. The pie was super simple to make and was absolutely delicious. Wish I had a piece right now. Thanks for a great recipe!

Avatar of FourSweetFleurs

FourSweetFleurs on 12.24.2011

Let me be the first to say that this recipe will be a keeper with my family. I gave it a little twist since I didn’t have any vanilla pudding mix on hand. So, instead I used coconut cream pudding mix, which I thought would be overbearing, but it wasn’t and complimented the egg nog nicely. Besides sweet potato, coconut and egg nog are my all time favorite Winter holiday must have. I almost didn’t get the filling in the pie crust (cheated there, used the store-brought deep dish and more like 3/4 of the whipped cream), me and my kids just kept sampling. Hubby isn’t a fan of coconut, but I’m sure I can convince him once he wakes up.

Once again THANK YOU and Happy Holidays.

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