eggnog cream pie

How To Make eggnog cream pie

• 1

  In the bowl of a stand mixer, stir the whole wheat pastry flour, all purpose flour, sugar and salt together until combined.
• 2

  Stir 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.
• 3

  It 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.
• 4

  Form dough into two disks, wrap in plastic wrap and refrigerate until ready to use. Recipe will make 2 pie crusts.
• 5

  When 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.
• 6

  Preheat oven to 400. Flour board and rolling pin and roll out dough to a large circle.
• 7

  Place in pie pan, cut off extra dough and scallop the top edges of the crust. Prick bottom of crust with a fork.
• 8

  Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.
• 9

  For the filling, whip cream until soft peaks form. Set in refrigerator until ready to use.
• 10

  Whisk eggnog, milk and instant vanilla pudding together until smooth.
• 11

  Let it thicken 3-5 minutes. Fold half the whipped cream into eggnog pudding and pour into cooled pie shell.
• 12

  Cover with plastic wrap and refrigerate 2 plus hours. Make sure the whipped cream makes it back into the fridge too.
• 13

  When ready to serve, pipe whipped cream around edge of pie and top with chocolate shavings. Serve.
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