1946. Eggnog Strawberry Pie

Eggnog is basically a warm egg custard drink popularized in the winter because it is nutrient-dense and warms the body in the cold winter. This pie has a chilled and set eggnog filling, and is topped with a strawberry pie filling. Fruit pie fillings are readily available for purchase in grocery stores, but once you find out how easily you can make it without a since E coloring, preservative, or corn syrup, you'll never but one again. Best part for this pie, is you can just use frozen strawberry instead of fresh, since they'll get cooked down anyway.

Ingredients:

For the crust:

1 1/4 cups flour

1/2 Tbsp powder sugar

1/4 tsp salt

1/2 cup chilled butter, cut into 1/2-inch cubes

1/4 cup (about) ice water

For the eggnog filling:

1 tsp unflavored gelatin

2 Tbsp cold water

1 cup milk, divided

2 Tbsp cornstarch

1/2 cup sugar

1/2 tsp salt

3 large egg yolks, beaten

1 Tbsp butter

1 cup whipped cream

1 Tbsp vanilla 

For the strawberry topping:

1 cup sugar

½ cup cornstarch

6 cups (864 g) frozen strawberries

1 tsp lemon juice

Method:

To make the crust: Blend flour, powder sugar, and salt in large bowl. Cut butter into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.

Roll out the crust and line the bottom and sides of a 9-inch pie dish. Crimp the sides. Poke the base with a fork. Lay a parchment sheet and fill with dried beans to weigh down.

Bake in a preheated 400F oven for 15-20 minutes. Remove the paper and beans, and bake 5-10 minutes more. Set aside to cool completely.

To make the eggnog filling: Place gelatin in a small bowl; add cold water. In a small saucepan over low heat, scald 3/4 cup milk, stirring continuously, until bubbles form around the edges. Set aside.

In a small bowl, mix cornstarch, sugar, and salt; add remaining milk to mixture.

In a medium saucepan, combine scalded milk, egg yolks, butter, gelatin mixture, and cornstarch mixture and cook over low heat until thick. Let cool. Fold in whipped cream and vanilla. Pour into pie crust.

Chill in refrigerator at least 4 hours, or until set. Top with strawberry pie filling before serving.

To make your own strawberry pie filling: In a small bowl, whisk the sugar and cornstarch together; set aside.

Place the frozen strawberries and lemon juice in a large saucepan. Cook on medium heat until starts to defrost and release liquid.

Increase to medium heat and add the sugar-cornstarch mixture; cook until the mixture has thickened, about 10-15 minutes, stirring all the while.

Remove from heat and cool.

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