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I can't believe how simple this homemade eggnog from scratch turns out to be... Definitely on my recipe list next week for Christmas!

Eggnog Pie

My creamy eggnog pie: set your teeth in a creamy pie filling made of eggs, sugar and a dash of nutmeg... Perfect for Christmas!
Course Dessert
Cuisine American
Prep Time 1 hour 40 minutes
Cook Time 35 minutes
Total Time 2 hours 15 minutes
Servings 6
Calories per serving 288 kcal

Ingredients

  • 5,5 oz self-raising flour (155 g)
  • 2 oz unsalted butter (55 g) cold and diced
  • 2 medium eggs
  • 1 egg yolk
  • ½ cup cream (120 ml)
  • 7 oz caster sugar (200 g)
  • tsp nutmeg grated
  • salt

Instructions

  1. 1. Transfer the self-raising flour and cold butter to a clean blender. Then pulse until you get a fine mix. Add 1 egg yolk, 2 tablespoons of cream, a tablespoon of the caster sugar and a pinch of salt.

  2. I can't believe how simple this homemade eggnog from scratch turns out to be... Definitely on my recipe list next week for Christmas!
  3. 2. Pulse again until you get a firm yellow dough. It shouldn't be sticky.

  4. I can't believe how simple this homemade eggnog from scratch turns out to be... Definitely on my recipe list next week for Christmas!
  5. 3. Then transfer the dough to a clean surface and knead it for a minute. Wrap the dough up in cling film and let it rest at room temperature for 45 minutes.

  6. I can't believe how simple this homemade eggnog from scratch turns out to be... Definitely on my recipe list next week for Christmas!
  7. 4. Knead it again and then roll out the dough thinly. Coat a buttered tart tin (8-inch or 20 cm in diameter) with it. Remove any excess dough.

  8. I can't believe how simple this homemade eggnog from scratch turns out to be... Definitely on my recipe list next week for Christmas!
  9. 5. Combine the ground nutmeg, the rest of the cream, the 2 remaining eggs and caster sugar in a mixing bowl. Then pour this mixture in the coated tart tin.

  10. I can't believe how simple this homemade eggnog from scratch turns out to be... Definitely on my recipe list next week for Christmas!
  11. 6. Bake the eggnog pie for 30 minutes in a preheated oven at 437°F (225°C). Turn off the oven but leave the pie inside for another hour. Place a piece of tinfoil on top to prevent the top from burning. Remove the pie and let it cool. You can top it with whipped cream if you like. Then slice the pie up and serve.

  12. I can't believe how simple this homemade eggnog from scratch turns out to be... Definitely on my recipe list next week for Christmas!