EGG NOG CREAM PIE

Egg nog Cream Pie

Nothing quite says Happy Holidays like some of the more traditional, time honoured flavors that many of us have come to intrinsically know and treasure.  Memories of holiday seasons past seem to be laced with the scents of cinnamon, nutmeg, cloves, and peppermint.  Haul out one box of decorations, and visions of more than Sugar Plums dance in the most reminiscent heads.  Holiday cookies, baked goods, and confections replete with chocolate, coloured frosting with sprinkles, coconut, and all-things-sugary wash over you, and you know that with that first bite of your favorite Holiday treat that the season is most assuredly here.

I asked several friends for their feedback on their personal favorite flavors and treats of the season, and most all of them said the same thing:  Egg Nog. 

Egg Nog is definitely an acquired taste.  Either you love it, like it, or hate it.  At its core, it’s essentially a heavy cream based beverage, sweetened with sugar, and thickened with egg yolk.  More traditional connoisseurs will insist that this beverage absolutely MUST be served with some small (or large) amount of spirits, particularly brandy or rum, and should be served slightly warm.  Popular garnish always seem to be a cinnamon stick, or a sprinkling of ground cinnamon and nutmeg.

As with most recipes, I try and do a little research on the origins of them to have a better understanding of the history of the dish, as well as the modifications it may have seen to what we now identify it as.  We can once again thank our friends in England for this recipe. 

Eggnog can technically trace its origins back to England, where it began its life as a popular hot beverage known as a Posset, during the Medieval period.  Possets were an milk based dish, commonly served warm.  There are multiple variations across Europe of this particular beverage, and though the exact origins can’t be immediately traced to one exact country, scholars seem to feel most confident than once again, England wins.

Naturally, being the curious Dutchman, I had to look to my own culture to check in on our contributions to Egg Nog.  And wouldn’t you know, we have a variation made with whiskey:  Advocaat!

However you call, make, or enjoy this rather fantastic Holiday beverage, the hope is this slight derivation on the traditional format will bring you as much enjoyment!

EGG NOG CREAM PIE:

·         2 Tbs. Sugar 

·         3 Tbs. Cornstarch

·         6 Eggs, Yolks Only

·         3 Cups Egg Nog, Divided

·         2 tsp. Vanilla Extract

·         2 tsp. Rum Flavoring

·         1  Graham Cracker Pie Shell

 

DIRECTIONS

Place the sugar and cornstarch in a 3-quart heavy saucepan and whisk together.

In a small bowl, whisk egg yolks with 1/4 cup eggnog.  Add the eggnog mixture to the dry ingredients in the saucepan and whisk together. Add remaining 2 3/4 cups of eggnog & Rum flavoring to the saucepan and whisk well. Cook on medium high heat until the mixture thickens, stirring constantly.

Remove from heat and add vanilla; whisk well. Pour into the graham cracker pie shell. Refrigerate 4 hours or more to set.