Eggnog Cream Pie
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- 1 1/2 c
- whole wheat pastry flour
- 1 1/2 c
- all purpose flour
- 3 Tbsp
- 1 tsp
- 3/4 c
- butter, cold, cubed
- 10 Tbsp
- water, ice cold (give or take a few tablespoons)
- 3/4 c
- heavy cream, cold
- 1 c
- 1/2 c
- 1 box
- vanilla instant pudding
- chocolate shavings for garnish, optional
FOR THE FILLING:
1In the bowl of a stand mixer, stir the whole wheat pastry flour, all purpose flour, sugar and salt together until combined.
2Stir in cold butter until it's the size of peas. With the mixer on low, stream in ice cold water by the tablespoons until dough starts coming together.
3It should be moist but not sticky. If you grab a few pieces and squeeze them in your hand they should stick together without leaving a residue on your hands.
4Form dough into two disks, wrap in plastic wrap and refrigerate until ready to use. Recipe will make 2 pie crusts.
5When ready to make the pie crust, remove one disk of dough from the refrigerator and sit out for 10-15 minutes to make it easier to roll.
6Preheat oven to 400. Flour board and rolling pin and roll out dough to a large circle.
7Place in pie pan, cut off extra dough and scallop the top edges of the crust. Prick bottom of crust with a fork.
8Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.
9For the filling, whip cream until soft peaks form. Set in refrigerator until ready to use.
10Whisk eggnog, milk and instant vanilla pudding together until smooth.
11Let it thicken 3-5 minutes. Fold half the whipped cream into eggnog pudding and pour into cooled pie shell.
12Cover with plastic wrap and refrigerate 2 plus hours. Make sure the whipped cream makes it back into the fridge too.
13When ready to serve, pipe whipped cream around edge of pie and top with chocolate shavings. Serve.