Egg Nog Cream Pie

Egg Nog Cream Pie is a dessert that serves 10. For 58 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 399 calories, 6g of protein, and 23g of fat. It is brought to you by Laurens Latest. 39822 people have made this recipe and would make it again. It is perfect for Christmas. A mixture of heavy cream, egg nog, chocolate shavings, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 45%. Try Coconut Milk Ice Cream with Rum and “Egg nog” {GF + Vegan}, Egg Nog Breakfast Bread Pudding with Cinnamon Whipped Cream, and Egg Nog for similar recipes.

Servings: 10

 

Ingredients:

1 1/2 cups all purpose flour

3/4 cup cold butter, cubed

chocolate shavings, for garnish

1 cup egg nog

3/4 cup cold heavy cream

1 box instant vanilla pudding

1/2 cup milk

1 teaspoon salt

3 tablespoons sugar

10 tablespoons ice cold water

1 1/2 cups whole wheat pastry flour

Equipment:

plastic wrap

rolling pin

stand mixer

bowl

oven

pie form

whisk

Cooking instruction summary:

In the bowl of a stand mixer, stir the whole wheat pastry flour, all purpose flour, sugar and salt together until combined. Stir in cold butter until it's the size of peas. With the mixer on low, stream in 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 in plastic wrap and refrigerate until ready to use. Recipe will make two pie crusts.When ready to make the pie crust, remove one disk of dough from refrigerator and sit out for 10-15 minutes to make it easier to roll. Preheat oven to 400 degrees. Flour board and rolling pin and roll out dough to large circle. Place in pie pan, cut off extra dough and scallop the top edges of crust. Prick bottom of crust with fork. Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.For the filling, whip cream until stiff peaks form. Set in refrigerator until ready to use. Whisk egg nog, milk and instant vanilla pudding together until smooth. Let it thicken 3-5 minutes. Fold half the whipped cream into egg nog pudding and pour into cooled pie shell. Cover with plastic wrap and refrigerate 2+ hours. Make sure whipped cream makes it back into the fridge too.When ready to serve, pipe whipped cream around edge of pie and top with chocolate shavings. Serve.

 

Step by step:


1. In the bowl of a stand mixer, stir the whole wheat pastry flour, all purpose flour, sugar and salt together until combined. Stir in cold butter until it's the size of peas. With the mixer on low, stream in 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 in plastic wrap and refrigerate until ready to use. Recipe will make two pie crusts.When ready to make the pie crust, remove one disk of dough from refrigerator and sit out for 10-15 minutes to make it easier to roll. Preheat oven to 400 degrees. Flour board and rolling pin and roll out dough to large circle.

2. Place in pie pan, cut off extra dough and scallop the top edges of crust. Prick bottom of crust with fork.

3. Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.For the filling, whip cream until stiff peaks form. Set in refrigerator until ready to use.

4. Whisk egg nog, milk and instant vanilla pudding together until smooth.

5. Let it thicken 3-5 minutes. Fold half the whipped cream into egg nog pudding and pour into cooled pie shell. Cover with plastic wrap and refrigerate 2+ hours. Make sure whipped cream makes it back into the fridge too.When ready to serve, pipe whipped cream around edge of pie and top with chocolate shavings.

6. Serve.


Nutrition Information:

Quickview
399k Calories
6g Protein
22g Total Fat
43g Carbs
3% Health Score
Limit These
Calories
399k
20%

Fat
22g
35%

  Saturated Fat
14g
88%

Carbohydrates
43g
15%

  Sugar
14g
16%

Cholesterol
77mg
26%

Sodium
442mg
19%

Get Enough Of These
Protein
6g
13%

Manganese
0.88mg
44%

Selenium
19µg
28%

Vitamin B1
0.26mg
17%

Vitamin A
762IU
15%

Phosphorus
140mg
14%

Vitamin B2
0.22mg
13%

Folate
44µg
11%

Vitamin B3
2mg
10%

Fiber
2g
10%

Magnesium
38mg
10%

Iron
1mg
9%

Calcium
73mg
7%

Copper
0.13mg
6%

Zinc
0.85mg
6%

Vitamin D
0.84µg
6%

Vitamin E
0.79mg
5%

Vitamin B6
0.1mg
5%

Potassium
168mg
5%

Vitamin B5
0.41mg
4%

Vitamin B12
0.23µg
4%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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