Jacques Torres shop<\/a> and I bought a box of holiday truffles. \u00a0The white chocolate eggnog truffle was spectacular. \u00a0If you’re in NYC this season you should stop by and get one…or more than one. \u00a0The gingerbread truffle was also very good. \u00a0Oh, and you have to buy the chocolate covered Cherrio’s that they sell! \u00a0I’m getting carried away now.<\/p>\nAnyway, I won’t drink a cup of eggnog, but I will eat something that takes like it. \u00a0It’s a texture thing I suppose. \u00a0I guess I am my mother’s daughter. \u00a0I’m not sure if this is acceptable or not, but I felt I should admit this character flaw to you.<\/p>\n
I added some rum and nutmeg to the base of this pie. \u00a0I contemplated adding cinnamon, but ended up deciding against it. \u00a0Maybe I will try it next time. \u00a0I used a store bought pie crust to save some time. \u00a0I’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\u00a0a perfect, buttery, flaky crust is no simple task. \u00a0It is also a rather time consuming process and makes a mess of your kitchen. \u00a0A weeknight dessert should not require a lot of cleaning up. \u00a0The refrigerated crusts taste pretty good, so I am OK using them every now and then.<\/p>\n
I liked the flavor, and found it pretty similar to eggnog. \u00a0The crust had a good crunch, and the filling was smooth and creamy. \u00a0I served this with simple sweetened whipped cream (you can use cool whip in a time crunch). \u00a0A simple and easy pie. \u00a0It may not make you fall over and cry with delight, but it it good. \u00a0Try it without the nutmeg and rum for a simple buttermilk pie.<\/p>\n
![\"eggnog2\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/11\/eggnog2.jpg?resize=300%2C223\" "\\"eggnog2\\"")
<\/p>\n
Eggnog Pie<\/strong><\/p>\n\n- 1 cup sugar<\/li>\n
- 2 tablespoons flour<\/li>\n
- 2 eggs, beaten<\/li>\n
- 1\/2 cup butter, melted and cooled<\/li>\n
- 1 cup buttermilk<\/li>\n
- 1 teaspoon vanilla<\/li>\n
- 3 tablespoons rum<\/li>\n
- 1\/2 teaspoon grated nutmeg<\/li>\n
- 1 unbaked pastry shell<\/li>\n<\/ul>\n
\n- Combine sugar and flour in a large bowl.<\/li>\n
- Mix in eggs, buttermilk, butter, vanilla, rum and nutmeg.<\/li>\n
- Pour into pie shell.<\/li>\n
- Bake at 425\u00b0\u00a0for 10 minutes.<\/li>\n
- Turn oven temperature down to 350\u00b0\u00a0and bake for 30 minutes more.<\/li>\n
- Let cool; serve with whipped cream.<\/li>\n<\/ol>\n
![\"eggnog3\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/11\/eggnog3.jpg?resize=300%2C294\" "\\"eggnog3\\"")
The cookbook that gave me macaroon pie also gave me the base for this pie. \u00a0It 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?” \u00a0The answer from my creative inner self was…eggnog! \u00a0I had nutmeg and for some strange reason I had rum. \u00a0I think I’ve had this bottle for a few years and I’m not sure where it came from. \u00a0Anyway… \u00a0I figured this was a good plan. \u00a0After all, the holiday season is approaching and if the grocery store is selling eggnog, I can make an eggnog pie.<\/p>\n