The cookbook that gave me macaroon pie also gave me the base for this pie. It is a buttermilk pie, but in putting it together I thought to myself, “What flavors could I add to this pie to make it less simple and plain?” The answer from my creative inner self was…eggnog! I had nutmeg and for some strange reason I had rum. I think I’ve had this bottle for a few years and I’m not sure where it came from. Anyway… I figured this was a good plan. After all, the holiday season is approaching and if the grocery store is selling eggnog, I can make an eggnog pie.
I have to admit something. I don’t like drinking eggnog. It makes me feel like I’m drinking melted ice cream. A little too thick for my taste. However, I do like things that are eggnog flavored. I like eggnog ice cream. While visiting my sister in New York one Christmas we went to Jacques Torres shop and I bought a box of holiday truffles. The white chocolate eggnog truffle was spectacular. If you’re in NYC this season you should stop by and get one…or more than one. The gingerbread truffle was also very good. Oh, and you have to buy the chocolate covered Cherrio’s that they sell! I’m getting carried away now.
Anyway, I won’t drink a cup of eggnog, but I will eat something that takes like it. It’s a texture thing I suppose. I guess I am my mother’s daughter. I’m not sure if this is acceptable or not, but I felt I should admit this character flaw to you.
I added some rum and nutmeg to the base of this pie. I contemplated adding cinnamon, but ended up deciding against it. Maybe I will try it next time. I used a store bought pie crust to save some time. I’ve tried my hand at making scratch pie crust before, and I don’t think it’s too terribly hard to make something edible, but achieving a perfect, buttery, flaky crust is no simple task. It is also a rather time consuming process and makes a mess of your kitchen. A weeknight dessert should not require a lot of cleaning up. The refrigerated crusts taste pretty good, so I am OK using them every now and then.
I liked the flavor, and found it pretty similar to eggnog. The crust had a good crunch, and the filling was smooth and creamy. I served this with simple sweetened whipped cream (you can use cool whip in a time crunch). A simple and easy pie. It may not make you fall over and cry with delight, but it it good. Try it without the nutmeg and rum for a simple buttermilk pie.
- 1 cup sugar
- 2 tablespoons flour
- 2 eggs, beaten
- 1/2 cup butter, melted and cooled
- 1 cup buttermilk
- 1 teaspoon vanilla
- 3 tablespoons rum
- 1/2 teaspoon grated nutmeg
- 1 unbaked pastry shell
- Combine sugar and flour in a large bowl.
- Mix in eggs, buttermilk, butter, vanilla, rum and nutmeg.
- Pour into pie shell.
- Bake at 425° for 10 minutes.
- Turn oven temperature down to 350° and bake for 30 minutes more.
- Let cool; serve with whipped cream.