This creamy eggnog pie is definitely Santa approved! The Wewalka crust bakes up perfectly flaky and stayed crisp in the fridge overnight. The white chocolate ganache layer is a fun surprise, and the creamy custard tastes exactly like a glass of holiday eggnog. The flavored whipped cream takes this pie right over the top. Every component in this pie works in harmony for one delicious bite!
1 pkg. Wewalka Pie Crust
1 cup white chocolate chips + 1/4 cup whipping cream
For the eggnog custard:
2 cups refrigerated ready-to-use eggnog
1 cup half and half (or 2% milk)
2 Tbsp. rum (can use 1 tsp. rum extract instead)
1 Tbsp. vanilla extract
4.6 oz. package cook-and-serve vanilla pudding
1/2 tsp. nutmeg + 1/2 tsp. cinnamon
For the whipped cream:
1 cup whipping cream
1/3 cup confectioners' sugar
1/3 cup pure maple syrup
1 tsp. vanilla extract
1/2 tsp. nutmeg
1/2 tsp. cinnamon
- Remove Wewalka pie crust from refrigerator 20 minute before baking. Preheat oven to 425°F. Use the included parchment to easily place the crust into a 9" pie plate that's lightly sprayed with non-stick spray. Firmly pess pie crust into the bottom and sides of the pie plate -- fold under any crust that hangs over the pan edges. I used a fork to decorate the crust edge. Place parchment in the bottom of the crust and weigh down with dry beans. Bake for 15 minutes, until light brown. Discard beans and parchment, then bake an additional 3-5 minutes. Cool baked crust completely before filling.
- Microwave the white chocolate chips and whipping cream for one minute. Stir well and microwave an additional 30 seconds to one minute. Give a final stir and place the white chocolate ganache in the bottom of the cooled pie crust.
- Place the eggnog, half-and-half/milk, rum/rum extract, vanilla, and pudding mix to a non-stick saucepan. Heat over medium heat, whisking continually, until the mixture thickens into a custard -- approx. 5 minutes. Whisk in the nutmeg and cinnamon, then pour the custard on top of the ganache in the pie crust. Place plastic wrap directly on top to prevent a "skin" from forming and refrigerate at least four hours -- or overnight.
- Just before serving, make the whipped cream. Add the cream, vanilla, and powdered sugar to a large mixing bowl. Whip 2-3 minutes. Add the maple syrup, nutmeg, and cinnamon. Whip an additional 2 minutes, until the whipped cream is fluffy and holds soft peaks.
- Serve the maple-spice whipped cream on the side so guests can place a dollop on each slice as it's served. You can also spread the whipped cream on top of the pie within an inch of the border so some of the eggnog custard shows. Either way works, so have fun!