Eggnog Christmas Custard Pie

Prep Time

30 minutes

Cook Time

20 minutes (+ 2 hours to cool)

Serving Yield

8

This dessert might just be the fullness of Christmas embodied in a single dish!  It doesn’t get any better or festive than the ingredients of Kalona Supernatural Eggnog, Farmers Hen House eggs, nutmeg, cinnamon, ginger snap and graham cracker crust, and home made whip cream topped with Christmas sprinkles!  This dessert will be sure to bring good tidings of comfort and joy to you and your family this holiday season!

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Ingredients

Pie Crust

6 graham crackers and 6 ginger snaps

1/4 cup pecans

4 tablespoons melted butter

Eggnog Coconut Custard

1 1/2 cups Kalona Supernatural Eggnog (or that of your choice)

15 ounces can sweetened cream of coconut

1 tsp cinnamon

1 tsp. cardamom

4 Farmers Hen House egg yolks

3 tablespoons sugar

5 tablespoons cornstarch

1/2 teaspoon salt

1 tablespoon cold butter

1 teaspoon vanilla extract

Whip Cream

1 cup whipping cream

1 tablespoon icing (powdered) sugar

1/2 cup coconut flakes, toasted OR cinnamon and sprinkles for decorating

Directions

Step 1

Start by making a graham cracker and cookie crust: Crush the graham crackers, ginger snaps, and pecans in a food processor (or by hand in a baggie with a rolling pin). Stir in melted butter, press into a pie tin, and bake at 350° for 10 minutes. Then leave the crust to cool.

Step 2

To make the coconut custard, start by heating eggnog and cream of coconut, cinnamon and cardamom in a saucepan until scalding.

Step 3

In a bowl, whisk together yolks, sugar, cornstarch, and salt until pale yellow.

Step 4

Carefully temper the yolk mixture by whisking in 1/2 cup of the hot milk mixture. Then, slowly add the remaining milk, whisking continuously until fully combined.

Step 5

Pour the custard base back into the saucepan and place over low heat. Whisk continuously until the custard boils and thickens. Then remove from the heat.

Step 6

Whisk in the cold butter and vanilla extract. Let custard cool to room temperature.

Step 7

Pour the cooled custard into the cooled crust and refrigerate until completely chilled, at least 2 hours.

Step 8

Toast coconut flakes (if using) in a pan over low heat until the edges are golden. Let cool.

Step 9

Whip cream with icing sugar until it is thick and spreadable.

Step 10

Top the pie with whipped cream and sprinkle on coconut flakes, cinnamon or sprinkles (or all 3). Slice and serve!