t's eye-rolling eggnog chess pie
(1 rating)
This is another one of my stealth recipes. Hubby hates eggnog, but he loves this pie, lol! It's easy to make; the hardest part is waiting for it to cool before slicing. It is very rich, so you may want to start with a smaller than normal slice. The first bite will make your eyes roll back in your head, it's so good! Enjoy!
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(1 rating)
yield
8 -10
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For t's eye-rolling eggnog chess pie
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1unbaked deep dish pie shell
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1/2 csalted butter (1 stick)
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3 lgeggs
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2 csugar
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2 Tbspplain corn meal
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1/4 ceggnog
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1 tsppure vanilla extract
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1 pinchfreshly grated nutmeg
How To Make t's eye-rolling eggnog chess pie
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1Place unbaked pie crust, in it's pie pan, onto a rimmed baking sheet.
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2Place oven rack in middle position; preheat oven to 425 degrees F.
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3Melt butter in microwave-safe bowl or cup, or in small pan over medium heat; set aside.
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4Break eggs into mixing bowl; beat eggs with wire whisk until thoroughly combined.
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5Add sugar, cornmeal, eggnog and vanilla, stirring well until no lumps remain.
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6Pour, and stir, melted butter into the mixture until well combined
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7Pour mixture into unbaked pie crust.
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8Sprinkle pinch of fresh nutmeg over top of pie.
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9Bake at 425 degrees F for 5 minutes; reduce heat to 350 degrees F and bake for additional 45 minutes.
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10Remove from oven and allow to cool for 1 hour, then place in refrigerator for at least 1 hour before serving. Cover and refrigerate leftovers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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