Eggnog Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice water, as needed</li><li class="ingredients-single-item">For the Eggnog Filling:</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">45ml dark rum (optional, can substitute with 1 tbsp rum extract)</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">250ml double cream, cold</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp ground nutmeg, plus more for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or fine grater for nutmeg</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in the ice water, 1 tablespoon at a time, gently tossing with a fork after each addition until the dough just begins to come together when pinched (you may not need all the water). The dough should hold together without being sticky or crumbly. Form the dough into a disc, wrap in cling film, and refrigerate for at least 1 hour to allow the gluten to relax and butter to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll the chilled dough into a circle about 30cm (12 inches) in diameter and 3mm thick. Carefully transfer to your pie dish, gently pressing it into the corners without stretching. Trim excess dough leaving a 2cm overhang, then fold under and crimp decoratively. Prick the bottom with a fork, then line with parchment paper and fill with baking beans or weights.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Blind bake the crust for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until the crust is lightly golden. Set aside to cool while you prepare the filling. Reduce the oven temperature to 170°C (340°F).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the eggnog filling, whisk the egg yolks in a medium bowl until smooth. In a separate medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk and cream until smooth. Place over medium heat and cook, whisking constantly, until the mixture begins to simmer and thicken slightly, about 5-6 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually ladle about 240ml of the hot milk mixture into the egg yolks, whisking constantly to prevent curdling (this is called tempering the eggs). Then pour the warmed egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, whisking constantly, until the custard is thick enough to coat the back of a spoon and reaches about 82°C (180°F), about 3-4 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and immediately stir in vanilla extract, nutmeg, cinnamon and rum (if using). The combination of these warming spices creates that distinctive eggnog flavor. Pass the custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. This step ensures a perfectly smooth custard filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the warm custard into the cooled pie crust. Gently tap the pie dish on the counter a few times to release any air bubbles. Cover the surface directly with cling film to prevent a skin from forming, then refrigerate until completely chilled and set, at least 4 hours or preferably overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to serve, prepare the whipped cream topping. In a well-chilled bowl, combine the cold double cream, icing sugar, vanilla extract, and nutmeg. Using an electric mixer, whip on medium-high speed until soft peaks form. Be careful not to over-whip or you'll end up with butter! The cream should hold its shape but still look silky and smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the cling film from the pie and spread or pipe the whipped cream over the top in an even layer or decorative pattern. Dust generously with additional ground nutmeg for that classic eggnog finish. For the best slice, use a clean, sharp knife dipped in hot water and wiped dry between cuts. Serve chilled, ideally within 24 hours of adding the cream topping.</li></ol>