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February 7, 2012#

Williams-Sonoma Loves (My) Pie!

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Last fall, Williams-Sonoma launched their Best Fall Pie Recipe Contest to vet out a new seasonal favorite.  With a $1,000 prize pack and a feature in their fall 2012 catalogue up for grabs, color me surprised when I received an email that my Hot Buttered Rum Apple Pie had been chosen as the winner!  Check out Williams-Sonoma’s blog, The Blender, for a rundown of all the entries and the recipe for my winning pie.  The biggest question now remains…what should I make first with all of this new equipment?   Tweet at me with your suggestions!

As a bonus, check out this extra recipe for my Eggnog Cream Pie. It was my second entry to this contest that didn’t make the judge’s cut but, in my husband’s opinion, deserves a place at the table, too.

 

Eggnog Cream Pie

Makes 1 (9-inch) pie

For the Crust:
2 cups gingersnap cookie crumbs
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

For the Filling:
2 cups prepared eggnog
1/2 cup sugar
4 egg yolks
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg, plus additional for garnish
1 tablespoon unsalted butter
1 teaspoon vanilla extract
2 tablespoons spiced rum, brandy, or whiskey (optional)

To Garnish:
1 1/2 cups heavy whipping cream
1/4 cup sugar
2 tablespoons rum, brandy or whiskey, optional

 

To make the crust:
Preheat an oven to 350ºF.

In a large mixing bowl, stir together the gingersnap cookie crumbs, sugar, and cinnamon. Pour the melted butter over the mixture and stir well to combine. Transfer the mixture to a 9-inch pie dish and press it firmly into the bottom and up the sides of the dish.

Bake the crust until aromatic and slightly dry looking, about 10 minutes. Cool completely.

 

To make the filling:
Place a medium saucepan over medium-high heat with the eggnog and half of the sugar and bring liquids to a soft bubble. While liquids are heating up, in a medium mixing bowl whisk together egg yolks, cornstarch, cinnamon, nutmeg, and remaining sugar. When liquids are at a bubble, remove the pan from the heat and, while whisking constantly, slowly stream about 1 cup of the hot liquid into the egg mixture. Pour the egg mixture into the pot and return the pot to medium heat. Stirring constantly with a whisk, heat the liquids back up to a bubble and cook at a full boil for 1 minute. Remove the pot from the heat and stir in the butter, vanilla extract, and liquor (if using).

Pour the mixture into the cooled ginger snap crust and place a piece of plastic wrap over the top, pressing it down so that it touches the surface of the cream. Refrigerate until set and chilled, at least 2 hours and up to 2 days.

 

To serve:
When ready to serve the pie, whip the cream, sugar, and liquor (if using) together until the cream holds stiff peaks. Remove the plastic wrap from the surface of the pie and evenly spread the cream over the surface. If desired, lightly dust the top with some ground nutmeg. Refrigerate until ready to serve.

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