Creamy Eggnog Pie

Today I have two recipes for New Year's eve... both of which have a bit of a 'snow' theme.

The first is a classic eggnog and whipped cream pie, easy to make, delicious and guaranteed to go down a treat at any gathering.

And because New Year would not be New Year without a milk-based cocktail, I'm also presenting a recipe for a coconut martini.

Christmas may be over, but this eggnog pie still goes down a treat for a New Year, or even an Easter dessert. It's delicious, can be made the day before and is great for any party.


Serves: 6–8

Ingredients:

1 tbsp unflavoured gelatine powder
4 tbsp cold water
65g sugar
2 tbsp cornflour (cornstarch)
1/4 tsp salt
500ml good-quality eggnog
1 tsp vanilla extract
1 tsp rum (or rum extract)
250ml whipping cream, whipped
1 pre-baked sweet shortcrust pastry shell (22cm/9 in)
whipped cream, to decorate

Method:

Place the 4 tbsp cold water in a small bowl and sprinkle over the gelatine powder. Set aside to stand for 1 minute.

Combine the sugar, cornflour and salt in a small saucepan. Stir in the eggnog then gently bring to a boil, stirring constantly. Continue cooking, again stirring constantly, for 2 minutes.

Add the gelatine and stir until dissolved then take off the heat before setting aside to cool to room temperature.

Stir in the vanilla and rum extracts then fold in the whipped cream.

Pour the mixture into the prepared pastry shell then transfer to the refrigerator and chill until firm (at least 3 hours, but best over night).

Decorate by piping with whipped cream, then serve as a dessert.