With the holiday season approaching much faster than I feel comfortable with, my mind strayed towards festive treats over the weekend. We are going to have an all-out Aussie Christmas this year, with it being our last one here before we move to Montana; maybe forever. That means lots of oysters, chilled prawns (shrimps), baked ham, stuffed and rolled boned leg of lamb, and all of the accompaniments and Christmas trimmings
For dessert we will probably have a pavlova trifle or ice cream Christmas pudding. I was also considering making something to have earlier in the day and I was searching for an eggnog recipe I’ve had for years. I got carried away though with the idea of eggnog pie so once I found the recipe I played around with it for a while and ended up with an absolutely delicious dessert that will definitely be added to the table. It is easy to make too.
I actually made a short video of it (I know I look a bit goofy, but I am a bit goofy, I can’t help it) that I’ve put at the bottom of this post. I made it on Saturday night and the custard filling seemed a bit runny so I had resigned myself to modifying it and making another one the next day. Fortunately I decided to let it chill overnight first. I’m glad I did because by the next morning the filling had set to a perfect creamy consistency that complemented the almond pie crust perfectly.
I was also very lucky that I photographed it that night
despite the fact that it hadn’t fully set by then because our 16-year-old son, Jake, had four friends sleeping over that night and when I returned from my morning beach walk the pie had been devoured. They at least very kindly left me once slice so I at least got to taste it and I can now tell you that it tastes fabulous.
Is It Healthy?
Now that depends on how you define healthy, I think it is. It most certainly isn’t diet food because it has lots of eggs, lots of milk, and lots of cream. It is Christmas though, and there is no way that I’m going to deprive myself of delicious Christmas treats. Let’s face it how often will you have this on the menu, probably not till you dig out your holiday recipes again next Christmas, right?
I will however, as always, endeavor to make everything as healthy as possible and that means using only natural ingredients that are as fresh as possible, and without any artificial coloring’s preservatives, additives, or processed ingredients.
I used organic free range eggs that I buy from a local farmer, the pie crust is gluten-free and made from almonds instead of the usual graham crackers, and I replaced white sugar with coconut palm sugar, which has a very low glycemic index. I couldn’t think of any other ways of healthifying it without compromising flavor and I have no intention of doing that.
Here is the Recipe
- One quantity of my low G.I. almond pie crust mix
- 1 cup of full cream milk
- 1 cup of cream
- 4 egg yolks
- ½ tablespoon of powdered gelatin
- 1/3 cup of coconut palm sugar
- 1 clove
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of vanilla extract
- 1/8 of a cup of light rum, bourbon, or brandy (I used rum)
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Prepare and bake piecrust according to the directions. Allow to cool.
Combine milk, clove, cinnamon, and coconut palm sugar in a saucepan on low heat and very slowly until not quite boiling. Remove from heat and strain through a fine strainer or cloth such as muslin to remove the clove and any residual undissolved coconut sugar. It will be a lovely light caramel color.
In a large bowl whisk the egg whites until light and fluffy then whisk in the hot milk mixture slowly. Return to a very low heat using either a heat mat or over a pan of hot water of hot water and heat stirring continuously until the mixture coats the back of a spoon. Remove from heat, add the gelatin and stir until dissolved.
Set aside to cool then add the rum and vanilla and refrigerate for 1 hour.
Using an electric mixer whip the cream until thick then using a spatula gently fold the egg mixture into it. (Note: I put the whole lot in at once, and although it worked fine, I think it would be easier if you just mixed a little of the milk mixture in at first then added the rest.)
Adjust flavors and pour the mixture into the prepared pie case and refrigerate overnight. Note that the alcohol should seem a little strong at this point because the flavor of the custard will be offset by the pie crust.
Decorate with whipped cream, chocolate or any other topping that takes your fancy. Eat and enjoy.
Now it’s your turn
If you make this recipe, please come back and leave your comments. I would love to hear what you think of it or of any additions or alternatives you make to it.
If you are just looking for a delicious eggnog recipe you could make the custard part until you have cooked in the egg yolks. Add more milk (to your taste) and enjoy.
I know I look like a bit of a goofball here but it really is that deliciousl