Tuesday, November 19, 2013

Eggnog Pie

Tis the season of Eggnog!  
And I do love the coconut milk version.  As soon as it comes out I am stocking the fridge with it to put in my morning coffee!

Since there are so many amazing recipes out there for pumpkin pie, I thought I would go a little different route for Thanksgiving.  Why not try a Eggnog Pie?  Ok!

So here is my version of a allergy free Eggnog Pie with Coconut Whip cream.  It is creamy and delicious and quite easy to make.  The best part about coconut eggnog, is that it is not as sweet as original eggnog, which for me, is way to overpowering.  This has a beautiful subtle flavor and the touch of coconut whip cream is just right.

gluten free, vegan....allergy free!

Eggnog Pie:

3 1/2 Cups  So-Delicious (Coconut Milk) Nog
1/4 Cup  Organic Sugar (granulated)
Pinch  of salt
1/2 tsp.  Pumpkin Pie Spice
5 TB  Cornstarch
2 TB  Butter Substitute ( I use Earth Balance, soy free)
1 tsp.  Pure Vanilla Extract

1  9 inch  Pre-baked pastry shell  (my recipe here )
Whipped cream for topping

In small bowl pre-mix 1/2 cup "nog" and all of the cornstarch, set aside.
Over md/high heat in a large saucepan add the remaining 3 cups of "nog", sugar, salt and pumpkin pie spices. Whisk continuously until mixture comes to a soft boil.  Then whisk in slowly the cornstarch mixture and bring back to just a boil.  Remove from heat and stir in butter and vanilla.  Once combined pour into pre-baked shell of choice.  Refrigerate 8 hours or overnight.  Top with favorite whipped cream and enjoy!

*note:  In my experience with homemade puddings it is crucial not to over-boil the pudding mixture, it can cause the cornstarch to "separate" from the ingredients and your pudding will not set up.

Coconut Whip Cream:

1 can (13.5 oz)  Refrigerated Canned Coconut Milk (full fat and drained of water)   *refrigerate 24 hours
4-6 TB  Organic Powdered Sugar
1/2 tsp.  Pure Vanilla Extract
1/2 to 1 tsp.  Guar Gum (if needed)

In a large mixing bowl with whisk attachment add;  drained coconut milk and whip on high for 3-4 minutes. Add in powdered sugar (to taste), vanilla extract and if not setting up, guar gum.  Whisk on high for 2-3 minutes until fluffy.  Serve.  

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Also Shared at:Allergy Free Wednesday,Waste Not Want Not Wednesday,Gluten Free Wednesdays,Gluten Free Fridays,Heeling With Food Friday,Simple Meals Friday,Allergy Friendly Lunchbox,Slightly Indulgent Tuesday,Fat Tuesday


  1. This looks delicious! Would xantham gum work in place of guar gum for the whipped cream? Thanks!

  2. Thank you!
    I have only ever used Guar Gum for thickening "raw" type recipes, so I haven't tried that myself. But my understanding is, if you use Xantham for raw cooking, you need to dissolve it first in a little warm water and then slowly drizzle it in and it can work. You may not even need it depending on your canned coconut milk since they all whip up so differently. Also it may cause a "gummy" texture since it does have that effect in cooked recipes if to much is used, but if that happens you'll know why.

  3. How unique! Thanks so much for sharing it on Waste Not Want Not Wednesday, I'm featuring it on this week's party :)

    1. Thank you! Looking forward to seeing all the new recipes-

  4. Never heard of Eggnog Pie before but it sounds good. I might try the recipe for eggnog anyway b/c I don't like the store bought stuff.
    Thanks for sharing at Healing With Food Friday.