This holiday season, I wanted to create something unmistakably Christmasy and attack the palate with the flavors of the holidays. So when I started looking through the vast array of holiday treats and beautiful decorations, I knew that the Christmas tonic, eggnog, would be the star of my recipe. The thick, custardy elixir is evocative of giddy Christmas eves of the past, and eggnog is so classically wonderful that, in my opinion, it had to be represented perfectly for this pie to pass my own scrutiny. It simply would not do to make an eggnog pie unless it screamed with eggnoginess. This pie answers those demands in the most decadent way imaginable, and three separate elements contribute to this pie’s appeal and dramatic holiday flavor.
When I set out to make this pie, I knew that I wanted to incorporate a generous amount of freshly-grated nutmeg and vanilla bean, both of which I found in my local store’s well-stocked spice section. However, I knew that those spices alone would not give my custard the piquant eggnog flavor I was looking for, so I turned to Aspen’s Eggnog Mix. This sweet, fragrant powder blended perfectly with the spices, and the final custard was smooth and flavorful. Lastly, I wanted this pie to have a textural element that would contrast against the smooth custard and soft rum whipped cream. The Eggnog Stick Wafers are incredible for snacking (believe me, I tested it thoroughly), but they also make a fabulous topping for this pie, adding both crunch and additional eggnog flavor.
Each element equally contributed to this pie’s success. The custard is smooth and spicy, the rum whipped cream rich and absolutely essential to the eggnog equation, and the crushed wafers addicting, but when all three are combined in a sweet graham cracker crust, it is pure heaven. After several slices, I realized that I may actually prefer this version of eggnog over the original. I’ll need a couple more slices to really decide.