Eggnog Cream Pie

Name: Eggnog Cream Pie
Prep time: 5 h
Total time: 5 h
Yield: 8-10 slices
Ingredients: 1 1/2 c whole wheat pastry flour; 1 1/2 c all purpose flour; 3 Tbsp sugar; 1 tsp salt; 3/4 c butter, cold, cubed; 10 Tbsp water, ice cold (give or take a few tablespoons); FOR THE FILLING:; 3/4 c heavy cream, cold; 1 c eggnog; 1/2 c milk; 1 box vanilla instant pudding; chocolate shavings for garnish, optional

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By Patsy Fowler
@hellchell1

this is a great pie my mom makes for the holidays we have it other times of the year to

Rating:

★★★★★ 2 votes5

Serves:

8-10 slices

Prep:

5 Hr

Ingredients

1 1/2 c

whole wheat pastry flour
1 1/2 c

all purpose flour
3 Tbsp

sugar
1 tsp

salt
3/4 c

butter, cold, cubed
10 Tbsp

water, ice cold (give or take a few tablespoons)
FOR THE FILLING:
3/4 c

heavy cream, cold
1 c

eggnog
1/2 c

milk
1 box

vanilla instant pudding
·

chocolate shavings for garnish, optional
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How to Make Eggnog Cream Pie

Step-by-Step

In the bowl of a stand mixer, stir the whole wheat pastry flour, all purpose flour, sugar and salt together until combined.
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.
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.
Form dough into two disks, wrap in plastic wrap and refrigerate until ready to use. Recipe will make 2 pie crusts.
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.
Preheat oven to 400. Flour board and rolling pin and roll out dough to a large circle.
Place in pie pan, cut off extra dough and scallop the top edges of the crust. Prick bottom of crust with a fork.
Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.
For the filling, whip cream until soft peaks form. Set in refrigerator until ready to use.
Whisk eggnog, milk and instant vanilla pudding together until smooth.
Let it thicken 3-5 minutes. Fold half the whipped cream into eggnog pudding and pour into cooled pie shell.
Cover with plastic wrap and refrigerate 2 plus hours. Make sure the whipped cream makes it back into the fridge too.
When ready to serve, pipe whipped cream around edge of pie and top with chocolate shavings. Serve.