When I was 25 years old, I made an eggnog pie. Now we won’t talk about how long ago THAT was. Let’s just call it another era.
The pie, which is what one used to call an icebox pie, was so good I remember it still. The recipe is long lost and I haven’t made it since, because I confess I have a little bit of a gelatin phobia (especially since it only comes in thin little sheets, here in France). But I decided to conquer my fear and make a pie.
In particular I want to make it for Thanksgiving. Since Thanksgiving is a uniquely American holiday, the Europeans are curious about it, so I always go all out.
The French don’t know eggnog, so I thought it would be a good foodie adventure. Of course I can’t buy eggnog here, but this recipe doesn’t call for prepared eggnog–you basically make a homemade eggnog, and put it in a pie. With that tricky gelatin.
So, you don’t mind if I do a little Thanksgiving practice run with you, do you? I made it last night, and I have to say it’s just as good as I remembered, and dead easy. Make it for Thanksgiving if you wish, and if you have to make an extra pie or two to perfect your technique, well, c’est la vie.
RECIPE: Rich and Retro Bourbon Eggnog Pie
I found a recipe that was sort of close at Taste of Home, but I’ve tweaked it. And it must go in a chocolate crust. If you’re a southerner you can probably do that in your sleep. After all, when things get tough in the South, we Make a Pie.
First make and bake the chocolate cookie pie crust. I made the one at Chow, but instead of 4 tablespoons of butter, I used 3, plus 1 tablespoon of bourbon.
Then make the pie:
- 1 ½ teaspoons unflavored gelatin (or 2 ½ sheets of 3 x 5.5” , or 8×13 cm, sheets of gelatin. Order them here if you want to try them. They're said to dissolve better.)
- 1/4 cup cold water, if using powdered gelatin
- 3/4 cup sugar
- 2 tablespoons cornstarch
- ⅔ cup milk
- 3 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- 1-1/2 cups whipping cream, whipped
- 1 teaspoon ground nutmeg, divided
In a small bowl, soften powdered gelatin in the ¼ cup cold water; set aside for about 5 to 10 minutes. (If using sheets, put them in 3 cups cold water to soften. To use, fish them out, shake water off, and add to recipe, discarding water).
In a large saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; reduce heat to med-high and cook and stir for 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg yolks to warm them, and add them to the pan. Bring to a gentle boil, stirring constantly. Remove from the heat; stir in softened gelatin, vanilla, bourbon, and 1/2 teaspoon nutmeg.
Cool to room temperature, stirring occasionally. Fold in whipped cream. Pour into pie shell. Sprinkle with remaining nutmeg. Refrigerate until set, about 2 hours. Serves 8.
(A thought: I didn’t try it, but I’m guessing you could lighten this up by cutting the cream to a cup and beating up a couple of those egg whites separately, and folding it all together. That’s typically how homemade eggnog is made).
In the COMMENTS: Anita of the It's a Funderful World blog is a happy Alliance Française member as is Julie, and Libbie has taken their classes in Paris. Rachel of And Then Make Soup says, no AF in your city? Start your own meet-up group! Suzanne in Louisville says there is such a group there called The French Connection. Natalia keeps up with her French through Yabla. If you haven't tried this, it's a most interesting and unique way to learn, on the web.
My condolences to anyone who is suffering through the aftermath of Hurricane Sandy. I was in Charleston for Hugo and my house was trashed, so I feel your pain. Bon courage to all.
15 thoughts on “A Very un-French Pie from a Bygone Era”
I’ve wondered how those gelatin sheets work and I’ve been hesitant to try. How did you figure out the conversion for powdered gelatin to sheet gelatin?
I was wondering if I could ask you and your readers if anyone has had an experience with moving to France, getting a French driver’s license (in my case, I can just switch my SC license for a French license, no testing required), and then using said French license to drive in the US when back on holiday? There’s a lot of information out there on the web about obtaining a French license but nothing about a US citizen who used to have an American license just wanting to drive while back in the US visiting family! Merci en avance!
Would it be heresy to use Grande Marnier and a pinch of cinnamon instead??? Silly question, I know…but you could sprinkle a bit of shredded, candied orange peel on top. Southern Umbrian version…
Bonjour Lynn, I would like to add a short note on how delicious your bourbon eggnog pie is and to encourage all your many loyal readers to make it and “profitez-en”. You kindly shared a tranche avec moi and it was like eating a cloud. Merci beaucoup cherie, Gros bises, Montelle
I’m planning on making this by skipping the pie and drinking the bourbon.
When I looked into this several years ago, the conclusion was that you can only hold one license. The U.S. license can be exchanged for a French license, only if you live in one of a handful of states that has a reciprocity agreement for French citizens living in the U.S. Some states allow French citizens to trade their licenses for U.S. licenses, others do not. Since you are trading one for the other, you can’t have both.
The most important thing is to have the French license if you live in France. When you visit the States, you simply present your French license if you are stopped. I lived abroad for 23 years, and on occasion, was stopped in the U.S. while visiting. I never received a ticket, one glance at my foreign license was enough to have the cops wave me off with a warning.
Beth
The French know Isle Flotante which is eggnog minus the bourbon. I was also surprised to learn that Panna Cotta is flan with gelatin. This looks great, I will try it.
Ah! Eggnog pie? So fun. I’ve never heard of this but I am going to have to try it this holiday season. Merci!
I love your line…”when things get tough in the South, we make a pie.” Guess I should make one for election day, and pig out if Obama doesn’t win, :-).
Your pie sounds easy and good; would be nice for Christmas too.
The pie looks absolutely delicious! I must try it someday!
And thanks a bunch for the mention, Lynn!
Oh, WOW! Lynn, this sounds fantastic!
You’ve given me courage to brave forward with that tricky gelatin,
and canNOT wait for the results.
Another one of your awesome recipes!!
THANK YOU!!!!!!!!!!!!!!!
Bon journee!
Dear “Southern Fried French,”
I, too, am a Southerner (Louisiana), now living in the San Francisco Bay Area. My husband was a Navy pilot (USNA, Annapolis grad), then a Pan Am pilot, and he spent a LOT of time in France. We are both Francophiles. We enjoy your website! We spend a lot of time at St. Jean Cap Ferrat. I am a watercolorist and love to paint in France and Venice.
I don’t know if you have ever heard of “Osgood Pie,” or “Oh-So-Good-Pie” . . . but my great- grandmother, Belle de Beauchamp, learned to make it from her nanny, Aunt Martha, on the old plantation in Louisiana. I will be glad to share it with you. When I serve it to San Fransicans here in the Bay Area, they are ecstatic! They all want the recipe. I love Southern food, especially Cajun/Creole, and am always happy to share with kindred spirits. I studied at the Sorbonne, Columbia U. and San Francisco State U., was a teacher, and I never met anyone who knew about “Osgood /Oh-so-Good Pie!” I will be happy to share my very old recipe! Serve it, topped with whipped cream or vanilla ice cream, and your guests will beg for the recipe! Bon sejour, Bonjour! Bon Vacance!
Jonelle Osburn
We also live in France. You can use your French license to drive in the U.S. But if you’re coming back for a long time, you’ll have to retake the state license.
Thank you, Beth! I guess I was just worried about getting pulled in the US with a French license.
If it has bourbon and whipped cream, you can’t go wrong I always say.
V
PS My sweet friend made me a great burlap pillow that says BONJOUR YA’LL
You need one Honey.
I”ve been thinking about your pie. I”d like to offer a low cal version:
Jack (Jacque ) Daniels
Ice
Selzter
Glad to help,
V