A Perfect Holiday Dessert: Eggnog Pie with Maple-Spice Whipped Cream #eggnog #holidaybaking #pie #holidaycooking

My sweet Dad passed away after a long illness just before Thanksgiving. So this holiday season has been bittersweet. Dad so loved the holiday season, so I'm doing my best to find joy where I can this year! We've done our best to experience some of our favorite holiday sights, sounds...and tastes. I'm all about the peppermint during the holidays...but my husband prefers the flavor of eggnog. I created my Eggnog Pie with Maple-Spice Whipped Cream especially for him. To save time, I use a ready-to-bake refrigerated crust...but feel free to make your pie crust from scratch if you prefer. This seasonal pie features a simple eggnog custard flavored with rum (or rum extract) and warm spices. After thickening on the stove, the flavorful custard is poured into a cooked pie crust. The pie is then refrigerated until set. My secret ingredient? A layer of white chocolate ganache in the bottom of the crust, just under the custard! I pair this pie with homemade whipped cream flavored with real maple syrup, nutmeg, and cinnamon.

Eggnog Pie with Maple-Spice Whipped Cream

a Weekend Gourmet original

Ingredients (makes one 9" pie):

• 1 refrigerated ready-to-use pie crust OR your favorite pie dough recipe
• 1 cup white chocolate chips + 1/4 cup whipping cream

For the eggnog custard:

• 2 cups refrigerated eggnog
• 1 cup half and half 
• 2 TBS rum [NOTE: Can use 1 tsp. rum extract]
• 1 TBS vanilla extract
• 4.6-ounce package cook-and-serve vanilla pudding [NOTE: Do NOT use instant pudding mix in this recipe, because the custard will NOT set up properly!]
• 1/2 tsp. nutmeg + 1/2 tsp. cinnamon

For the whipped cream:

• 1 cup whipping cream
• 1/3 cup powdered sugar
• 1/3 cup pure maple syrup
• 1 tsp. vanilla extract
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon

Directions:

Step 1: Remove pie crust from refrigerator 20 minutes before baking. Preheat oven to 425℉. Carefully place the softened crust into a 9" pie plate that's lightly sprayed with non-stick spray. Firmly press pie crust into the bottom and up the sides of the pie plate -- fold under any crust that hangs over the pan edges. Use a fork to decorate the crust edge. Place parchment on top of the crust and weigh down with dry beans. Bake crust 15-20 minutes, until light brown. Remove beans and parchment, then bake an additional 5-10 minutes...until the crust is golden brown. Cool the baked crust completely before filling.

Step 2: Microwave the white chocolate chips and whipping cream for one minute. Stir well and microwave an additional 30 seconds. Give the ganache a final stir and spread in the bottom of the cooled pie crust.

Step 3: Place the eggnog, half-and-half, rum/rum extract, vanilla, and pudding mix in a deep non-stick saucepan. Heat over Medium heat -- whisking continually -- until the mixture thickens into a custard. This takes about 5 minutes. Whisk in the nutmeg and cinnamon, then pour the custard on top of the ganache in the crust. Place plastic wrap directly on top of the custard to prevent a "skin" from forming. Refrigerate at least four hours, up to overnight.

Step 4: Just before serving, make the whipped cream. Add the whipping cream, vanilla, and powdered sugar to a large mixing bowl. Use a mixer to whip the mixture for 2-3 minutes. Add maple syrup, nutmeg, and cinnamon. Whip an additional 2 minutes, until the cream is fluffy and holds soft peaks.

Step 5: Serve the maple-spice whipped cream on the side so guests can place a dollop on each slice as it's served. You can also spread the freshly whipped cream on top of the pie within an inch of the border so some of the eggnog custard shows. Either way works, so have fun! 

This creamy eggnog pie is definitely Santa approved! The white chocolate ganache layer is a fun surprise, and the creamy custard tastes exactly like a glass of holiday eggnog. The flavored whipped cream takes this pie right over the top. Every component in this pie works in harmony for one delicious bite! 

This pie would be an excellent centerpiece dessert for any Christmas celebration meals next week. It would also make a fantastic homemade hostess gift for any bakers on your shopping list. Bake this pie in a decorative pie plate...then give them the pie AND the pie plate. Talk about a gift that keeps giving long after the holidays are over! Before wrapping up today, I have to take a moment to mention that the plates and serving pieces shown in the photos shared today belonged to my Great Gramma Edith. Using her dishes is a way to honor her memory...while keeping our family traditions alive.