Eggnog Cream Pie - Week 52

Whipped Cream with the rich taste of Egg Nog makes this a delicious dessert.

I wanted to finish the year off big with a grand gesture of decorative crusts, maybe even a painted design on the crust. But instead, I finished it up with a simple creamy treat.

Ingredients:

1 bottom pie crust, prebaked

1 (4.6 oz) pkg non-instant vanilla pudding

¼ t. nutmeg

1-1/2 cups eggnog

2 cups heavy cream

1 pinch nutmeg

Directions:

In medium saucepan, combine pudding mix, ¼ t. nutmeg, and eggnog. Mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat.  

Transfer mixture to a large bowl, and refrigerate until thoroughly chilled. 

In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth. Fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top. Refrigerate overnight.

During the holidays, I typically have a strong desire to

do some grand project when simple is just perfectly fine. 

What simple projects do you enjoy during the holidays?

Twix Chocolate Pie - Week 28

"It's the only one with the cookie crunch", George Costanza

Cookie crunch, creamy caramel filling, and a smooth chocolate finish makes this decadent pie a treat. I made this pie as a special treat for my husband's 45th birthday.

This was the first time that I have truly tasted fresh homemade caramel. Its taste is hands down the best thing that I have ever ate; so I can guarantee that it will be worth the patience it takes to wait for the caramel to develop. I was skeptical that the ordinary white granulated sugar would make caramel, but it does. In my research, I was warned to make sure to not let it burn; so you will want to take extra care to watch it closely.

When you eat your first thin slender slice of this pie, you will agree that the caramel filling in this pie is truly remarkable.

Crust Ingredients:
1 cup flour
3 T. sugar
½ t. salt
½ cup butter, cubed
2 large egg yolks
1 T. cocoa powder

Caramel Filling:
1 cup sugar
1/4 cup water
1/4 cup heavy whipping cream
1/4 cup butter, cubed
1 t. vanilla
¼ t. salt

Chocolate Ganache:
1 cup heavy whipping cream
1/2 cup cocoa powder
3/4 cup sugar

Crust Directions:
Mix flour, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add egg yolks, and toss until well mixed. Add cocoa powder and mix well. Press dough into a tart pan or springform pan going up sides some. Bake for 20 minutes at 375 degrees. Cool on rack.



Caramel Filling Directions:
Combine sugar and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture is deep amber (10 minutes). Remove from heat; add cream. Add butter and stir over low heat until caramel is smooth. Add vanilla and salt. Pour warm caramel into crust. Completely cool (45 minutes).

Chocolate Ganache Directions:
Bring cream to simmer in small saucepan. Remove from heat. Slowly add cocoa and sugar. Whisk until smooth. Let  stand until slightly cooled, but still pourable, about 10 minutes. Pour evenly over caramel filling.

Refrigerate uncovered until chocolate is firm, about 2 hours. Cover and refrigerate.

This recipe takes a favorite candy bar and makes it a favorite pie. 

Can you imagine another favorite candy as a pie?

Enjoy this extra special pie!