Eggnog Chess Pie has layers of flavor: Buttery, flaky pie crust and smooth eggnog chess filling. A true holiday delight! This may even be Santa’s favorite. This filling is quick to mix up, and tastes oh so good! Try my recipe and let me know what you think. If you’re looking for a how-to video for an all butter pie crust, see the video below. Mine is made with a touch of buttermilk. This crust pairs perfectly with the eggnog filling.
Feel free to use your favorite pie crust recipe, but I have to say, the all butter with buttermilk crust is a must for me on this one! Also, using freshly grated nutmeg is a bonus boost of flavor. There’s nothing wrong with using pre grated nutmeg from the spice aisle, but once you try fresh grated you’ll want to use that from now on. Give it a try, and let know what you like.
If you like buttermilk pie and chess pie, you’ll love Eggnog Chess Pie. The flavor of the browned top reminds me of Thanksgiving when I was growing up. Nanny’s buttermilk pie was always one of my favorites. I loved having a chilled slice of buttermilk pie in between lunch and supper on holidays. Would anyone be interested in seeing a video for old fashioned Buttermilk Pie? If so, let me know, and I’ll put a video together and share!
Try my all butter crust made with a touch of buttermilk. Its my favorite crust for chess, buttermilk, and sweet potato pies.
The last slice!
Check out those flaky layers!
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Eggnog Chess Pie
Ingredients
All Butter Pie Crust:
- 1 1/4 c. all purpose flour
- 1/2 tsp. salt
- 1 stick unsalted butter, cold & cubed
- 1/4 c. buttermilk (see notes for substitutions)
Eggnog Chess Filling:
- 1 stick unsalted butter
- 1 1/2 c. sugar
- 1 1/2 tsp. vanilla
- 1 Tbsp. flour, heaping
- 1 1/2 Tbsp. cornmeal
- 1/2 tsp. salt
- 1/2 c. eggnog
- 1 Tbsp. vinegar
- 4 large eggs
- fresh grated nutmeg, to taste (about 1/4 tsp.)
Instructions
For the crust:
- In a mixing bowl, blend together the flour and salt.
- Add chilled butter cubes to flour mixture, toss with blending fork. Cut the butter into the flour until mixture resembles pea sized crumbles. (This can also be done in a food processor, but I've had better results mixing by hand with a blending fork.)
- Drizzle in the buttermilk, and mix into a ragged dough. Try not to over mix. Gently press together and form into a ball. Wrap in plastic wrap and chill for at least 30 minutes, or overnight.
- On a floured surface, roll dough slightly larger than a standard 9in. pie plate. Transfer to pie plate, flute edges (see video), and refrigerate while you mix the filling.
For the filling:
- Preheat oven to 350 degrees.
- In a mixing bowl, cream together butter and sugar. Add vanilla, flour, cornmeal and salt. Blend together. Blend in eggnog until combined. Add vinegar, blend together. Add eggs, blend until fully combined.
- Pour into unbaked standard size pie shell. Bake in preheated 350 degree oven for about 1 hour and 10 minutes. Baking time will vary depending on your oven. Look for a deep golden brown color on top, pie will be puffed and no longer jiggly in the middle. I like to bake this pie in a glass pie plate to keep an eye on the browning of the crust. Do not underbake. If you need the bottom crust to brown more, just move to a lower rack in your oven for a few minutes. Cool, slice, and enjoy!