EGGNOG CREAM PIE
this is a great pie my mom makes for the holidays we have it other times of the year to
Provided by Patsy Fowler
Categories Pies
Time 5h
Number Of Ingredients 12
Steps:
- 1. In the bowl of a stand mixer, stir the whole wheat pastry flour, all purpose flour, sugar and salt together until combined.
- 2. 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.
- 3. 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.
- 4. Form dough into two disks, wrap in plastic wrap and refrigerate until ready to use. Recipe will make 2 pie crusts.
- 5. 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.
- 6. Preheat oven to 400. Flour board and rolling pin and roll out dough to a large circle.
- 7. Place in pie pan, cut off extra dough and scallop the top edges of the crust. Prick bottom of crust with a fork.
- 8. Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.
- 9. For the filling, whip cream until soft peaks form. Set in refrigerator until ready to use.
- 10. Whisk eggnog, milk and instant vanilla pudding together until smooth.
- 11. Let it thicken 3-5 minutes. Fold half the whipped cream into eggnog pudding and pour into cooled pie shell.
- 12. Cover with plastic wrap and refrigerate 2 plus hours. Make sure the whipped cream makes it back into the fridge too.
- 13. When ready to serve, pipe whipped cream around edge of pie and top with chocolate shavings. Serve.
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