Penelope's Recipe Box

Even if lederhosen aren’t a staple of your wardrobe, this intoxicatingly rich pie can make any get-together appropriate for beautiful (if slightly overdone) lace accessories and over-dramatic gestures.

Eggnog Bavarian Cream Pie

Low Sodium Pie Crust for a single crust pie blind baked and completely cooled

Eggnog Bavarian Cream Filling

1. 1 envelope unflavored gelatin
2. 2 tbs cold water
3. 1 cup whole milk
4. ½ cup sugar
5. 3 large egg yolks
6. 2 tsp brandy or Cognac
7. 1 tsp vanilla extract
8. ⅛ tsp freshly grated nutmeg
9. 1 cup heavy double cream

In a small bowl, sprinkle the gelatin over the cold water

Stir and let soften until opaque

In a small saucepan, heat the milk and ¼ cup sugar

Stir occasionally, until small bubbles appear around the edges

In another bowl, whisk together the egg yolks and remaining ¼ cup sugar

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly until thick

Remove from heat and whisk in the softened gelatin

With a fine-mesh sieve, strain the custard into a bowl

Stir in the brandy, vanilla and nutmeg

Set the bowl in an ice bath (bowl with cold water and ice cubes)

Whisk occasionally until the mixture cools and starts to set (10 minutes)

Whip the cream to soft peaks

Fold a third of the cream into the custard

Fold in the remaining cream

Pour the custard into the cooled pie crust

Refrigerate until set, at least 4 hours