Contents [ on < off ]
1/26/2010 Sally (S'mores Pie)
12/21/2009 PlayDough Cookies
12/11/2009 Cookie balls
12/3/2009 Fast cobbler
12/10/2008 Eggnog pie
11/20/2008 The Pie
11/10/2008 Silk Pie Filling
11/9/2008 Whipped Cream Topping
11/8/2008 Cookie Pie Crust
5/24/2004 Peanut Butter Shake
3/24/2004 Quick crab dip
2/24/2004 Black bean tacos
1/24/2004 Hansford Chili
10/24/2003 Pot Roast
9/24/2003 Miracle Peanutbutter Cookies
6/24/2002 840 Sauce (Spicy Barbeque Garlic Wing Sauce)
6/24/2002 Wings!
3/16/2001 Blue Chi's Dip
8/08/2000 Juice
7/24/2000 Cheese Steak
Lard is life

4 new entries added after 12/10/2008

  • 1/26/2010 Sally (S'mores Pie)
  • 12/21/2009 PlayDough Cookies
  • 12/11/2009 Cookie balls
  • 12/3/2009 Fast cobbler
  • It's time for a better chow site on the site. Most of my other projects have degenerated to chores. But cooking on the other hand is taking off.
    Take a look at a previous or the next recipe

    Eggnog pie by Sox


    For Christmas I adapted the silk pie filling to make an eggnog version. The first time I made it with a nilla wafer crust. The final version uses a gingersnap crust. It uses the same whipped topping as the rest of them. Be sure to keep it cold. Since the filling substitiutes eggnog for whipping cream it's not as solid. Perhaps next year I'll fix that.

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    Eggnog pie
    Serves: enough for a 9" pie   Time: 45 minutes

    Ingredients:
    1 Gingersnap Crust:
    1/2 package of ginger snaps (7 oz)
    3/4 stick of unsalted butter
    Filling:
    3 eggs
    6 TBSP sugar (3oz)
    10 oz white chocolate chips
    1/3 cup egg nog (store bought works well. It is substituting for whipping cream so make sure it's not low fat or something)
    3/4 stick butter
    Topping:
    1 1/4 cup heavy whipping cream
    (1 1/2 TBSP) sugar

    Tools:
    Food processor
    Stand mixer with wisk attachment
    or electric hand mixer
    pie pan (glass works well)

    Directions:
    Crust:
    1) crumble cookies either in a food processor or by beating on them (do not chew and spit out)
    2) Melt butter and mix completely with the crumbs
    3) Press crumbs down into a pie pan to about 1/8 inch or so. Start from the middle and mush it down so it goes up the sides to the top of the pan.
    4) Bake at 350 for 10 minutes. and place on a rack to cool.
    Filling:
    part 1) eggs and sugar
    1) Mix the eggs and sugar by hand with a wisk
    2) Using a double boiler or a bowl sitting over (not touching) boiling water, WHILE STIRRING CONSTANTLY heat the mixture. Remove from heat and use a quick read thermometer. When it reaches 160 degrees move to the next step.
    3) Beat for 3 minutes on high.
    part 2) eggnog part
    4) Melt the chocolate chips, eggnog and butter with the double boiler and mix it up until it's smooth.
    5) Blend chocolate/eggnog mix and eggs/sugar mix together completely.
    6) Pour onto pie crust(s). Best way to do this is to pour some in the middle and then use the back of a large spoon to swirl around from the center going out.
    7) Place in the freezer.
    Topping:
    1) Whip until you get stiff peaks.
    2) Put it on top of the filling (that's why it's called a topping right?).
    3) Sprinkle something pretty on top, like cookie crumbs or something
    Toss it in the fridge (or freezer if you wont be eating it for a while).. keep it cold it gets melty if it sits out too much.