Every year, my mom makes this delicious eggnog custard, which she serves with raspberry sauce. The two flavors are forever linked in my mind—rich, creamy nog (oh, that hint of nutmeg!) and tart, bright raspberries. I turned it into a pie, made with Driscoll's raspberries, and added the eggnog to the whipped cream. —Erin McDowell
raspberries (fresh or frozen and then thawed)
unsalted butter, cut into small cubes
egg wash, as needed for finishing
turbinado sugar, as needed for finishing
Eggnog Whipped Cream
a few gratings fresh nutmeg
In This Recipe
Roll out half of the pie crust to about 1/8-inch thick. Transfer it to a pie plate, and trim the edge so there is only 1/2-inch of overhang all around. Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
To make the filling, whisk the sugar, cornstarch, and salt together in a large bowl. Add the raspberries and toss well to coat. Add the vanilla extract and toss to combine.
Arrange the filling inside the pie plate in an even layer, dot the surface with the butter pieces, then chill again.
On a lightly floured surface, roll out the remaining dough to 1/8-inch thick. Cut about sixteen 1 1/2 inch-wide strips from your rolled out pie dough using a pastry wheel and a straightedge.
Lay half of the strips, evenly spaced, nearly touching each other, across the pie vertically. Once all the pieces are placed, rotate the pie 90 degrees so that the strips are running horizontally.
Pull the top strip back halfway across the pie. Skip the next piece, then fold back the following piece. Repeat until every other piece is folded back. Now place a lattice strip vertically in the center of the pie. Fold the horizontal pieces you pulled back down over this strip. (The new vertical strip will be under the pieces you folded back, and over the pieces you left in place.)
Repeat the process, this time pulling the strips you did not move the first time. Again, pull every other strip back and place a lattice strip vertically, spaced about 1/2 inch from the vertical strip next to it. Fold the horizontal pieces you pulled back down over this strip.
Continue until you’ve made it all the way across one half of the pie. Now rotate the pie 180 degrees and repeat the process on the other side.
Trim the excess lattice so it’s only slightly longer than the bottom crust. Tuck the lattice and the excess bottom crust under, making it flush with the pie plate. Crimp the edges with a floured fork.
Chill the whole pie for 15-30 minutes. Egg wash the pie and sprinkle generously with turbinado sugar.
Bake the pie in a preheated 425 degree Fahrenheit oven until the crust is deeply golden and the filling is bubbly, 35-40 minutes. If the crust begins to brown too quickly, reduce the oven temperature to 375° F and/or tent the crust with foil. Cool at least 40 minutes before slicing and serving.
To make the eggnog whipped cream, whip the cream and eggnog on medium high speed until soft peaks form. Add the powdered sugar, vanilla, and nutmeg and whip to medium-stiff peaks. Serve with slices of the finished, cooled pie.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.