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Pie of the Week: Eggnog Cream Pie
Around the holidays, you can't read too far into a newspaper food section or blog without bumping into the inevitable article supporting homemade eggnog. I'm definitely a fan, but I'm also a fan of the store-bought stuff which, to me, is an entirely different product. It's got a flavor and texture all it's own—sure it's chemical-laden and thick as paint, but it's what I associate with Christmas. This time of year, when so much attention is paid to making eggnog from scratch, I wanted to feature a recipe that calls for the flavor of packaged eggnog, for those of us who appreciate its thick, sweet, nostalgic flavor.
This pie is not complicated: a crust of gingersnap crumbs, bound together by butter; a smooth, creamy homemade pudding made with eggnog instead of milk; and of course, a cloud of whipped cream, with a healthy sprinkle of freshly-grated nutmeg sprinkled over the top. It's a fitting tribute for those of us who hunger for eggnog as we remember it. For those of you who like a little buzz, a few tablespoons of your favorite booze will take you the rest of the way there.
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About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute and holds a CS certification from the Court of Master Sommeliers. You can follow her on Twitter at @evillagekitchen.