Eggnog Chess Pie
Layers of flavor: Buttery, flaky pie crust & eggnog chess filling. A true holiday delight!
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!
Notes
BUTTERMILK: You can swap the buttermilk in the crust and filling for half and half or whole milk, but I like the extra bit of flavor the buttermilk adds to this recipe. Highly recommended!