Old Brethren Eggnog Pie

By Kevin Williams

This recipe comes to us from a Brethren community in Kansas and is perfect for Christmas.  Custard pies are classic, but what if the custard were made from a creamy, frothy eggnog?  Mmmmm, nothing spells Christmas more than eggnog.

There was a local dairy,  Trauth Dairy, in Cincinnati, Ohio that produced some of the finest eggnog around.  But they were bought out and I think the Trauth name was officially put out to pasture in 2011.  Trauth made a true premium eggnog   made with fresh milk, cream, a little rum flavor (non-alcoholic) and a sprinkle of nutmeg.  Put this same formula into a pie and you get a great Christmas custard.

Recipe tester Patty in Kentucky made this for us and describes it as "  an easy pie to make. I made the crust but you can use a purchased one to save time. This reminds me of a custard pie my Mom made. Very creamy and not too sweet."

Sounds great! Enjoy!  Here is the recipe

OLD BRETHREN EGGNOG PIE

3 egg yolks (Jumbos or duck egg yolks are even more awesome)

1 /4 cup sugar

1 teaspoon vanilla extract

Can add a splash of maple extract to regular vanilla or I like to use vanilla nut extract

1 1 /2 cups heavy cream

1 /8 teaspoon nutmeg

Whisk the egg yolks, sugar, nutmeg and vanilla until smooth.  Bring the cream to a simmer in a saucepan.  Slowly pour and whisk the egg yolk mixture.  Whisk continuously until combined.  Pour into an unbaked 9 inch pie shell.

Bake 400 for 10 mnutes and then redue to 350 for the remaining to 30 – 40 minutes or until pie is set.