Eggnog Banana Cream Pie adds to holiday cheer when made with bananas and rich spicy eggnog instead of milk.
Eggnog Banana Cream Pie
By Sue Lau | Palatable Pastime
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Eggnog Banana Cream Pie is my recipe of the day with the blogging group Foodie Extravaganza. We get together once per month to post recipes associated with food events and holidays. This month we’re featuring recipes using eggnog. Since it is National Eggnog Month.
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I have opted to make a banana cream pie with eggnog instead of milk. It has a really rich flavor since it includes eggs not only in the nog, but also the custard.
As cream pies go, I am very fond of banana. Not only because it tastes so good, but also because it is so easy to make.
Foodie Extravaganza
- Palatable Pastime- Eggnog Banana Cream Pie
- Karen’s Kitchen Stories– Eggnog Crème Brûlée
- The Spiffy Cookie- Eggnog Oreo Ice Cream
- Culinary Cam– Eggnog Snickerdoodles
- Sneha’s Recipe– Eggnog Waffles
- Our Good Life– Homemade Eggnog Americano Coffee Drink
Eggnog Banana Cream Pie
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Eggnog Banana Cream Pie
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Banana Eggnog Cream Pie
Equipment
- 1 stainless mixing bowl or double boiler
- 1 glass pie plate
Ingredients
Ingredients:
- 1 pre-baked pie shell
- plastic wrap
- whipped cream about 2-3 cups
Pie Filling:
- 1 2/3 cups prepared eggnog
- 3 tablespoons cornstarch
- 14 ounces sweetened condensed milk
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon grated nutmeg
- 4 medium bananas sliced
Instructions
- Pre-bake pie empty shell and allow to cool.
- In a large stainless mixing bowl, whisk together the eggnog, cornstarch, condensed milk and egg yolks.
- Place mixing bowl on top of a double boiler (simmering water in the pan below, not so high as to touch the bowl) and cook over low heat, whisking constantly, until mixture is like thick pudding. About 20 minutes.
- Remove from heat and stir in vanilla and nutmeg.
- Slice bananas (I do this at the last minute).
- Place enough of the custard in the bottom of the pie shell to coat the bottom and sides.
- Fill with one cup (half) of the banana slices, then top with half of the remaining custard.
- Add the rest of the bananas and pat down, the top with the rest of the custard, using a spatula to even it out all the way to the edges of the crust to keep as much air out as possible.
- Cover pie with a piece of plastic wrap to keep a skin from forming on top, and refrigerate several hours or overnight until cold and set.
- Top with whipped cream and a sprinkling of extra nutmeg before serving.
Notes
Nutrition
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You know, I love the flavor of eggnog, but I don’t like it with rum in it, which is what you usually find. So cognac and chocolate – that sounds like it’s worth a try! Thanks for the recipe.
I think I need this in my life. Soon. Thanks for sharing the recipe. Sue. What a holiday treat!