EGGNOG CREAM PIE
Steps:
- Line a rimmed baking sheet with plastic wrap and set aside. Place eggnog in a large saucepan and set aside. In a large bowl, whisk egg, yolks, and pinch of salt until they are pale and fluffy. In a small bowl, whisk starch and sugar and add it to the egg mixture, whisking as you go. Whisk until smooth and shiny, about 1 minute. Gently heat the eggnog over medium heat, stirring slowly to prevent it from scorching. Once it begins to bubble at the edges, temper the egg mixture with the hot eggnog by ladling the hot eggnog into the bowl in small additions and whisking vigorously as you go. Once the two mixtures are combined, pour the liquid back into the saucepan and whisk it over medium heat. It will thicken. Keep whisking. Once it starts to bubble, continue whisking vigorously for two minutes more. Scrape the pudding onto the prepared baking sheet and press plastic wrap directly on top. Allow pudding to cool at room temperature for 30 minutes, then transfer it to the fridge to cool completely, for approximately 3 hours and up to one day. Place the gingersnaps and 1/2 teaspoon of salt in the bowl of a food processor fitted with a metal blade. Pulse to grind the cookies down to uniform crumbs, approximately 30 seconds. Add the melted butter and pulse for an additional 15 seconds. Scrape the mixture into a pie plate and using your fingers, press to shape the crumbs into a crust against the bottom and sides of the plate. Chill for 30 minutes and up to one day. When you are ready to serve: In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream and confectioner's sugar. Whisk to medium peaks. Remove half of cream and chill. Add the pudding to the bowl with remaining cream and whisk until pudding is smooth and creamy. Pour pudding into prepared pie shell and smooth the top with a spatula.Pipe the reserved cream onto the top of the pie. Grate fresh nutmeg over the top and serve immediately.
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