Egg Nog Cream Pie

Egg Nog Cream Pie Final 3

Well, we made it! We are all moved into the big and bustling city! Are we unpacked? HAHA! Yeah right. Check back in March. But at least all our stuff made it in out of the cold. At our new place, we are under 10 minutes away from: all sorts of grocery stores, a sweet mall, several gyms, running paths, Starbucks {who I’m bumming internet off of} AND, get this–> 5 minutes away from the real Bob’s Red Mill! Crazy, right? I’ll be visiting soon…don’t you worry.

Oh, and speaking of Bob’s Red Mill, you can enter to win a $50 gift card to their online store HERE. I’m also giving away some great appliances from Westbend, a huge prize pack from OXO, some Wilton goodies and more! Be sure to enter…tomorrow is the last day!

Now, about this pie. Oh mama is it good. AND ridiculously super simple! The hardest part is making the pastry crust…and I promise it’s not hard–just time consuming. I assume that’s why people shy away from making crusts. I was dying to try this whole wheat pastry flour {from Bob’s Red Mill…thanks, Bob!} so I made my own, but feel free to buy the store bought crusts, bake them off and then make the filling.

Here’s the step-by-step–>

This is where the magic starts. Whole wheat pastry flour. And typically I shy away from whole wheat products when I’m making desserts, but I guarantee the finished product will be just as amazing as straight up all purpose flour.

Pie 1

So, into the bowl of your stand mixer, toss in some all purpose flour, whole wheat pastry flour, salt and sugar. Stir it together on low until it’s combined.  Pie 2

Cube up some cold butter and toss that into the flour. My daughter wanted to eat this butter by the cube and I had to move her away. What kid wants to eat straight up butter? Oh wait. I did. I used to sneak chunks of butter out of the fridge when I was 3 or 4. Maybe that’s why I still have all my baby fat…
Pie 3

So once the butter is in the bowl, stir it up to break apart the butter. You’re looking for butter hunks the size of peas. Pie 4

The last ingredient for this pastry is ice cold water. Do you not get freezing cold water out of your faucet? Me neither. So, I added ice to mine to keep it tres tres cold. I’m soooo smart, right?
Pie 5

With your KitchenAid on low, stream in the water by the tablespoon until the dough starts coming together. Pie 6

Once it starts clumping and feels moist but not too sticky, it’s done. Pie 7

If you reach in, grab a few pieces and squeeze them all together they should stay together in a clump without leaving residue on your hands. Pie 8

Divide the dough into two thick discs, wrap in plastic wrap and refrigerate an hour {or more} to cool things off. I don’t think I mentioned before that this will make two large pie crusts.
Pie 9

After an hour, we’ll roll the dough out and form our pie shells. Be sure to flour the board and rolling pin well. Keep the dough moving to ensure it doesn’t stick! Pie 10

Get your crust into your pie plate and prettify the edges. This is how my mom always made her crusts, so it’s how I do mine. Make yours however you like. Pie 11

After mine was baked off, it shrunk a little bit and ended up looking sketchy. Not quite the picture perfect pie crust I was hoping for, but oh well. It happens to the best of us. The crust will be an after thought once you fill it and top it off with cream! Seriously. With a weird looking crust, you can still make a beautiful pie. Set this aside to cool while we make the filling. Pie 12

In a medium sized bowl, pour in some heavy cream. Pie 13

Grab a handy dandy little OXO egg beater and whip this up until stiff peaks form. Pie 14

Just like this: Pie 15

Set your cream aside and in a *cleaned* mixer bowl, pour in cold egg nog and milk. Pie 16

Then sprinkle some instant vanilla pudding over the whole thing. Also, make sure to paint your nails red at some point during this process. It’ll make you feel festive. ‘Tis the season for red sparkly nail polish. Pie 17

After you mix this up, wait 5 minutes for the egg nog pudding to thicken. Pie 18

Then fold in 1/2 of the cream you just whipped. Seriously. I could eat this with a spoon. Pie 19

Once the cream is incorporated, pour it into that baked shell. Pie 20

Smooth the top, cover in plastic wrap and refrigerate 1-2 hours to set up. You don’t have to wait THAT long to devour this, but it will making cutting this 10x easier. Just a heads up. Pie 21

So, when you’re ready to serve, pipe the remaining whipped cream around the edges of the pie and top with shaved chocolate.  See? Totally pretty now! The cream and the chocolate shavings make this pie gorgeous!  Egg Nog Cream Pie Final 1

There you have it! A simple Egg Nog Cream Pie. I promise this isn’t too Egg Noggy and is just the right amount of creamy and sweet.  Egg Nog Cream Pie Final 2

Hope you enjoy, friends!! Happy Holidays!! xoxo

Products I used in this recipe-
KitchenAid 7-qt. Stand Mixer
Wilton disposable pastry bags and 1M tip {for the cream}
OXO egg beater, bowl, measuring cups, spoons, spatula
Bob’s Red Mill whole wheat pastry flour
Le Creuset Spatulas
Scharffen Berger semi sweet dark chocolate {shaved on top}


Egg Nog Cream Pie

Yield: 8-10 servings

Ingredients:

for the pastry-
1 1/2 cups whole wheat pastry flour
1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
3/4 cup cold butter, cubed
10 tablespoons ice cold water {give or take a few tablespoons}

for the filling-
3/4 cup cold heavy cream
1 cup egg nog
1/2 cup milk
1 box instant vanilla pudding

chocolate shavings, for garnish {optional}

Directions:

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.

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30 Responses to “Egg Nog Cream Pie”

  1. #
    1
    Bev Weidner — December 22, 2011 at 8:04 pm

    You mean egg nog DREAM pie, YEAAAAAH.

    Reply

  2. #
    2
    Averie @ Love Veggies and Yoga — December 22, 2011 at 8:22 pm

    Your pie is dreamy looking! I’m with Bev on that one. It’s so light and airy and pretty…your pics are just beautiful! What kind of lens/camera do you usually shoot with and do you edit in Lightroom or PS? Your images are always just…magnificent. So delicate and beauitufl looking. And your light…is great. Mine is…not. Ever! I have like a two hour window during the day and that’s it.

    But back to the pie…YUM!

    Reply

  3. #
    3
    Cynthia — December 22, 2011 at 8:23 pm

    Looks so yummy! I’m thinken of switching up our dessert plans for tonight’s party!

    Reply

  4. #
    4
    Katrina — December 22, 2011 at 8:34 pm

    Oh my…I’m in love!

    Reply

  5. #
    5
    Laurie {Simply Scratch} — December 23, 2011 at 12:22 am

    Oh gosh Lauren! This looks magnificent! Ps… your crust rocks! ;)

    Reply

  6. #
    6
    Jolene (www.everydayfoodie.ca) — December 23, 2011 at 4:31 am

    This pie looks so fluffy and airy and mmmm, mmmm, good! I like cream pies a lot, but don’t know what egg nog tastes like, so cannot imagine the flavour … looks like it would be really good though!

    Reply

  7. #
    7
    CouponClippingCook — December 23, 2011 at 5:04 am

    Love the step by step instructions and your pictures are sooooo pretty. After I finish this comment I’m going back to look at the pics again! forgot to mention this pie looks delish!!

    Reply

  8. #
    8
    Priya — December 23, 2011 at 5:31 am

    The Slice of pie on your plate is so beautiful!! picture perfect!! I want to just grab it…

    Reply

  9. #
    9
    Jessica @ How Sweet — December 23, 2011 at 12:24 pm

    oh my gosh. this is dreamy.

    Reply

  10. #
    10
    From Valerie's Kitchen — December 23, 2011 at 3:31 pm

    What a crazy time of year to have to move….aaahhhhh!!!! This looks amazing Lauren. Great way to use up all that eggnog that ends up in the fridge at this time of year!

    Reply

  11. #
    11
    Alison @ Ingredients, Inc. — December 23, 2011 at 10:00 pm

    looks so good. I could dive in

    Reply

  12. #
    12
    Brandon — December 25, 2011 at 3:34 am

    First, I hate when you make a pie crust absolutely PERFECT and it shrinks when you bake it. My new mission is finding a solution to this problem.

    …anyways, the pie sounds delicious. I love eggnog, so a pie with eggnog in the name got my attention!

    Merry Christmas!
    Brandon from theyummybits.com

    Reply

  13. #
    13
    Erin @ Texanerin Baking — December 27, 2011 at 1:27 pm

    Oooh, I’ll be making this without the crust because pesky crust just gets in the way! We don’t have eggnog in Germany so I’ll use some homemade egg liqueur. I’ve never had boozy pie filling but I will one day. I just have to find some pudding mix first. :)

    Reply

  14. #
    14
    JulieD — December 28, 2011 at 9:19 pm

    Wow! This looks amazing! How did I miss this? I love cream pies…with egg nog, genius!

    Reply

  15. #
    15
    Sheree — December 31, 2011 at 7:53 pm

    Made this pie last night (on the eve of New Year’s Eve). Originally planned to make it for Christmas Dinner to add to the many desserts I was going to serve, but ran out of time (and energy). Glad to share that it is absolutely fabulous. It will be made many times throughout egg nog season next year. My only glitch was I grabbed “cook n serve” pudding instead of instant…but it didn’t make a difference and only added a little more time to the process. A great and wonderful dessert!

    Reply

  16. #
    16
    Carmen milex — November 23, 2012 at 4:35 pm

    Sounds awesome

    Reply

  17. #
    17
    Jennifer — November 23, 2012 at 7:01 pm

    I think this filling would be great in a graham cracker crust also.

    Reply

  18. #
    18
    Kristi — December 13, 2012 at 6:56 pm

    Made this with Southern Comfort Non-Alcoholic Eggnog and it is DELICIOUS!! Love It

    Reply

  19. #
    19
    Catherine — December 24, 2012 at 3:57 pm

    I just finished making this pie. I used Martha Stewart’s Easy Pie Crust recipe: http://www.marthastewart.com/336991/easy-pie-crust

    I made the filling exactly as your recipe said and it tasted soooooooo good! We had left over filling and the whole family licked it clean.
    The recipe was super easy and is definitely fool proof.
    Soooo good!

    Reply

  20. #
    20
    Averie @ Averie Cooks — December 20, 2013 at 6:38 am

    Lauren this is just gorgeous! The recipe, the lighting and photos, and that creamy filling! Pinned!

    Reply

  21. #
    21
    Mike Burch — December 22, 2013 at 5:30 pm

    We all just love egg nog…now with this amazing recipe we can enjoy it in a way never dreamed of before…but after we move.We are moving December 23….thank GOD just a couple of miles..to a home we are buying…yeaaaa…Thanks …Lauren….you rock…

    Reply

  22. #
    22
    Kristin — December 23, 2013 at 10:00 am

    Do you think it would be okay if I made this tonight and let it sit until around 8 pm tomorrow night in the refrigerator? I would wait to garnish it with the cream and chocolate of course.

    Reply

    • Lauren — December 24th, 2013 @ 10:31 am

      Yes, as long as you cover it with plastic wrap, it should be just fine!

      Reply

  23. #
    23
    may — November 25, 2014 at 6:01 pm

    somehow, I don’t know what went wrong in the process but mine won’t thickened up like yours even I used a bigger size (big box) of vanilla pudding instant. I ended up putting a colorless gelatin in there so it thickened up. I really don’t know how that will turned out but I hope this trick works!!!!!

    Reply

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