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 (
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.