Ahhh all my Christmas food posts are coming in after the holidays, but I firmly believe that holiday food is best eaten year-round. So, dig out your pie plates and whip up this miraculous dish! It was my sister who suggested that we add some of that delicious eggnog to the pumpkin pie, so I looked around to see if it was possible and went ahead with the baking. This pie is incredibly easy and very delicious. I found the eggnog taste present but subtle, Kel didn’t think she could taste it at all. In any case, this pie is pumpkiny goodness, worth a try. For the crust, I used my mom’s Klondike Pastry from the summer, it’s flaky and lightly sweet with a little bit of brown sugar. It browns beautifully with a little bit of milk brushed on (this time we used a little egg nog). Mom cut the holly berries and leaves out of excess pastry dough, wonderful work!
Eggnog Pumpkin Pie
- 1/2 batch of Klondike pastry (use one whole egg still), fit into a pie crust, freeze extra dough for future pies
- 1 large can (15 oz) pure pumpkin
- 1 1/2 cup of eggnog (make it yourself! Totally worth it! And guzzle some while you bake!)
- 2/3 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 3 eggs
- Heat oven to 375°F. Prepare your crust and lay into a a 9-inch pie plate, jazz up the edges if you so desire.
- In large bowl, whisk together all the pie ingredients until smooth. Pour into prepared crust. Top with cut-out shapes if desired (brush with a little milk or eggnog).
- Bake pie 60 to 65 minutes or until the centre is just set, and a knife goes in and comes up clean. Cool pie on wire rack and serve with whipped cream.
A one-bowl pie!
Ready to cook, nicely decorated.
Browned to perfection.
The perfect slice… or two.
Dad’s doing fairly well, as well as he can. He’s certainly got his sense of humour. He has a steady flow of visitors each day, and more importantly, a steady flow of scotch. Today, his son-in-law brought him a bottle of Johnnie Walker Blue Label and we all enjoyed the smooth delicious blend of ridiculously expensiveness. I am looking forward to another paper cup with a scotch rock (granite frozen to cool the scotch without watering it down) and a splash of the good stuff tomorrow.
Dad asked the other day, for some pie, specifically apple… and then pumpkin…and finally coconut cream. So coconut cream pie it is! Kel and I got to making it that night and we had it the next day, the longer the flavours mellow, the better. And wow, super delicious. I really can’t think of a time when I’ve had coconut cream pie, and I’ve stayed clear of banana cream pie for the most part because it seems like one too many smooth textures, I need some textural variation. Well, coconut cream pie has some chewy bits of toasted coconut, a nice gingersnap crust and two different layers of creamy goodness. The pictures aren’t great because I am still in the midst of the Great Camera Fiasco of 2012. I left my battery charger up here in the Yukon in July. Mom and Dad were supposed to head south mid-August, so I made-do with the cord. Then all of this madness happened and I had to come north, a month after I left it here. Well, I get off the plane and tell mom how excited I am to charge my camera battery (it’s the small things, clearly) and she tells me that she mailed it the day before. Curses! Anyway, the iPhone photos can’t take away from the scrumptious pie. Make it. Love it. Tell me all about it.
Coconut Cream Pie
Lightly adapted from Anna Ols0n.
- 3/4 cup + 1/3 cup butter, room temperature
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all-purpose flour
- 2 tsps baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp cardamon
- sugar, for coating
- 2/3 cup sugar
- 2 1/2 tbsp cornstarch
- 1 tsp salt
- 2 1/4 cups coconut milk
- 2 whole eggs
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tbsp butter
- 1 cup shredded coconut, lightly toasted**
- 1 1/2 cups whipping cream
- 1/4 cup sugar
- 1 tbsp skim milk powder
- 1/4 cup coconut, lightly toasted **
- The first step is to bake your gingersnaps.
- Heat oven to 350 °F.
- Cream 3/4 cup butter (reserve the 1/3 for later) and sugar together until light and fluffy. Stir in molasses and beat in egg.
- Add flour, baking soda, salt, and spices and stir just until blended.
- Roll spoonfuls of dough into balls and roll in a shallow dish of white sugar. Place 2 inches apart on a greased or parchment-lined baking sheet and press flat with the palm of your hand, or a fork. Bake for 10 to 12 minutes, until edges are lightly browned. Remove from baking sheet to cool. If you just want gingersnaps, stop here. Eat cookies.
- To form the crust: grind cooled cookies in a food processor, or by hand (good luck!) and measure out 2 1/2 cups of crumbs (we used all but 6 cookies, which we munched on the next day). Melt the 1/3 cup butter and mix into crumbs. Press into a 9-inch pie pan (we also put some into a 4-inch tart pan so Dad could have his individual pie at the hospital) and chill until ready to fill.
- For filling: stir sugar, cornstarch, and salt together in a heavy-bottomed saucepot. Whisk in coconut milk, whole eggs, and egg yolks. Heat custard on low while whisking constantly for 5 minutes.
- **Turn oven to 400°F, spread coconut in a thin layer on a baking sheet. Bake for 5 minutes, stir on pan and toast for another 3-5 minutes until light brown. Some darker toasted shreds are totally ok. Reserve 1/4 cup for sprinkling on top.
- Back to the custard! Increase heat to medium and continue whisking until custard thickens and becomes glossy, about 5 more minutes. Remove from heat and strain. Stir in vanilla, butter, and toasted coconut. Stir until butter has melted. Pour immediately into chilled pie shell, let cool on the counter for 15 minutes, then chill completely before topping with cream, at least 4 hours.
- For cream topping: whip cream to a medium peak, and whisk in sugar and skim milk powder. Top coconut custard with whipped cream, and sprinkle remaining toasted coconut on top as garnish.