Egg Nog Cream Pie
Recipe from Root Stock/Organic Valley magazine
2 Tbsp sugar
2 Tbsp cornstarch
1/8 tsp salt
3 cups egg nog, divided
6 large egg yolks
2 tsp vanilla extract
(1) 8-inch Graham cracker pie shell
1 pint heavy whipping cream
Place the sugar, cornstarch, and salt in a heavy 3-quart sauce pan and whisk well to combine. Using a small bowl, whisk egg yolks with 1/4 cup of the egg nog. Then add the egg nog mixture to the dry ingredients in the sauce pan and whisk together. Add 1¾ cups of egg nog to the sauce pan and whisk well. Place over medium-high heat. Cook, stirring constantly, until the mixture thickens. Remove from heat and add vanilla and remaining 1 cup egg nog; whisk well. Pour into the Graham cracker pie shell. Refrigerate until chilled through.
To serve, whip the cream and place on top of the chilled pie.
Makes 8 servings
Allergy Warning: Contains milk and eggs