Egg Nog Cream Pie

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Crust:

1/2  recipe Fool Proof Pie Crust

Filling Ingredients:

2 1/2 cups egg nog

5 large egg yolks

1/2 cup plus 2 tablespoons sugar

1/4 cup cornstarch

1/8 teaspoon salt

1 teaspoon vanilla

1 teaspoon Bourbon

2 tablespoons butter

Topping:

2 cups heavy cream

1/4 cup granulate sugar

Preparation:

Make 1/2 recipe Fool Proof Pie Crust and chill 2 hours up to one day.  Roll out chilled dough and bake at 450˚ for 10 minutes or until light golden brown.

Place egg yolks in a bowl and whisk lightly.  In separate bowl, whisk together sugar, cornstarch and salt.  Whisk sugar mixture into yolks until sugar is dissolved.  Place egg nog in medium sauce pan and heat over medium heat until simmering.  Temper egg yolks with egg nog then pour egg yolks into egg nog and whisk until thickened about 5 minutes.  Remove from heat and whisk in vanilla, bourbon and butter. 

Line sheet pan with plastic wrap and pour egg nog mixture into pan and place plastic wrap on surface.  Allow pudding to cool at room temperature for 30 minutes, then transfer it to the fridge to cool until pie crust is baked and cooled. 

Pour cool pudding into baked pie shell.  Whip cream and 1/4 cup granulated sugar to stiff peaks.  Place into pastry bag fitted with star shaped tip.  Pipe rosettes decoratively onto pudding.  Chill and serve.

History:

I had an abundance of egg nog that needed to be used before it was out of date so I made it into a cream pie.