Eggnog Pie with Cranberry Sauce
Preheat oven to 350 degrees F.Advertisement
To prepare sauce: Bring cranberries, cranberry juice and 1/2 cup sugar to a boil in a small nonreactive saucepan (see Tip) over high heat. When the first cranberry pops, reduce heat to maintain a simmer and cook, stirring occasionally, until most of the cranberries have popped, 10 to 12 minutes more. Remove from heat, transfer to a nonreactive container and let cool to room temperature, then refrigerate until ready to serve.
Meanwhile, pulse cookies in a food processor until powdery; add butter and salt and pulse until moistened. Transfer to a 9-inch glass or ceramic pie pan (not deep-dish) and press into the bottom and up the sides.
Bake the crust on a sheet pan until firm, 18 to 20 minutes. Let cool on a wire rack.
To prepare filling: Bring milk to a simmer over medium heat in a medium saucepan. Meanwhile, whisk sugar, cornstarch, nutmeg, cinnamon, salt and ginger in a medium bowl, followed by egg yolks and bourbon (or brandy). Whisk in 1/2 cup of the hot milk, then whisk in the remaining milk in two more additions. Pour the mixture into the saucepan. Cook over medium-low heat, whisking slowly but constantly, until the custard is actively steaming and starts to thicken, about 6 minutes. As soon as it starts to bubble, set a timer and continue whisking vigorously for 2 full minutes. Transfer to a large bowl. Press plastic wrap directly on the surface and refrigerate until cool, at least 1 hour and up to 5 days.
To assemble pie: Combine cream, yogurt and vanilla in the bowl of a stand mixer. Beat on medium-high with the whisk attachment for 5 full minutes.
Stir the custard until creamy. Fold in about 1/4 cup of the whipped cream mixture with a spatula, then gently fold in the rest.
Transfer the filling to the prepared crust, smoothing into shape with the back of a spoon. Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 day before slicing. Serve topped with the cranberry sauce.
Make Ahead Tip: Cover and refrigerate sauce, filling and crust separately for up to 5 days; refrigerate the assembled pie for up to 1 day.
Equipment: 9-inch glass or ceramic pie pan (not deep-dish)
Use nonreactive bowls or pans--stainless-steel, enamel-coated, nonstick or glass--when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the dish. Reactive cookware (aluminum and cast-iron) can impart off colors and/or flavors.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1 starch, 1 1/2 other carbohydrate, 2 1/2 fat