I love eggnog, eggnog’s my favorite! (Buddy the Elf voice). But seriously. I love the stuff. I can’t get enough of it. Speaking of can’t get enough, ugh, I’ve been eating like crap lately. My allergies are so bad that I’m literally taking Claritin every single day. I hope you own shares in the company. That stuff is expensive and I’ve been buying a ton of it. Come January One, I’m going back on a Whole30. I hate eating and feeling like crap, but it’s like once you start it’s this viscous cycle. I should just be like let’s carpe diem this bitch or something and get back to my normal clean eating plan, but Christmas is only 2 days away and I plan on drinking and stuffing my face in my PJ’s the entire day. Gross. Bah humbug. Speaking of Bah humbug all I want to do is watch Christmas movies! Christmas movies are my favorite! I want to watch them like all day long, while listening to Christmas music in the background. I love that Baby, It’s Cold Outside song, but have you guys ever really listened to the lyrics? It’s kind of rapey. Yikes.
Last night I had a really nice early Christmas dinner at my neighbors house with all our close friends. I brought this Eggnog Chiffon Pie over along with a sausage and butternut squash dish and some Cappellos Gluten-Free, Grain-Free Fettuccine Alfredo that I made with raw cream as well. That pasta is so crazy good. Have you guys tried it? It literally takes 45 seconds to cook and tastes JUST like real pasta. It’s ridiculous. Even all my friends at dinner last night couldn’t tell the difference. Or so they told me. They’re so good to me. The Eggnog Chiffon Pie was a huge hit! George, Samantha’s Dad, literally said, “This Eggnog Chiffon Pie is a huge hit!” See I don’t just make this stuff up people.
So a little preface about this recipe. It’s not 100% Paleo as you can read more about in the notes. Since I have access to organic raw cream I like to use it every once in awhile. It doesn’t seem to make my allergies react as bad as regular dairy does. I believe this to be because the cream is in it’s raw state and it’s high in good fats which when combined, doesn’t seem to affect me. I’m not complaining. Not only is raw cream a nutritional powerhouse, it’s INSANELY delicious. Like so delicious you’ve never tasted anything so good. I like to use it to cook with and in my coffee. And sometimes I just take a swig straight out of the carton. What? Yum. Of course I did include subs for those that don’t have access to raw cream and also a Paleo sub in the notes for all of you that prefer to not use anything dairy based. Because I love you. And I love Christmas. And I love this Eggnog Chiffon Pie.
Primal Eggnog Chiffon Pie
*Makes 12 servings
For the crust:
2 heaping cups raw pecan pieces
2 tablespoons salted grass-fed butter, softened (or ghee)
2 tablespoon creamy almond butter
4 tablespoons coconut flour
4 tablespoons pure maple syrup, grade B
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon pink himalayan salt
1. Preheat oven to 375 F. Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add the rest of the crust ingredients and process again until well combined. Press the crust evenly into the bottom of a nonstick round tart quiche pan, 9 by 1 1/8 inch, with removable bottom. Bake the crust on the top rack for 10 minutes or until lightly browned. Set aside and let cool.
Eggnog Chiffon Filling:
1 packet unflavored gelatin (2 1/2 teaspoons)
1/2 cup coconut palm sugar, divided into 1/4 cups
1/8 teaspoon of salt
1/2 cup water
3 organic cage-free egg yolks, beaten
2 tablespoons of rum (or rum extract)
2 tablespoons of brandy (optional)
2 tablespoons of local organic raw honey, liquified
1/2 heaping teaspoon ground nutmeg
1/8 heaping teaspoon ground cloves
3 organic cage-free egg whites
1 cup organic raw cream* (or organic heavy cream if raw is unavailable)
large bowl of ice water
nutmeg and sugar mixture for garnish (optional)
1. In a medium sized saucepan set over medium heat put the gelatin, 1/4 cup coconut sugar, and salt. Stir until combined. Then stir in the water and egg yolks. Stir constantly to prevent the eggs from cooking. Continue to stir until mixture is slightly thickened and starts to slowly boil, about 5 minutes. Remove from heat and pour through a fine mesh sieve into a large bowl. There will be some chunky stuff left over, just toss it, you only want the thickened liquid in the bowl. Then stir in the rum, brandy, honey, nutmeg, cloves and set aside.
2. In a large bowl use a mixer or whisk to beat egg whites until foamy soft peaks appear. Then stir in the remaining 1/4 cup of coconut sugar and beat again until soft and foamy. Set aside.
3. Fill a large bowl with water and ice. Set the bowl containing the gelatin mixture over the ice water and stir until it starts to harden slightly, about 3 minutes. Then fold in the egg white mixture and set aside.
4. In a separate bowl use a hand mixer or whisk to beat the cream until soft peaks form. Now fold in the cream to the gelatin egg white mixture and stir until combined. Pour into the cooled pie shell and refrigerate for 4 hours or freeze for at least 1 hour.
5. Garnish as desired and enjoy!
As you can see this recipe is not 100% Paleo since it contains raw cream. Raw cream has TONS of health benefits which is why I didn’t mind using it for this recipe. I am also lucky enough to have two stores near me that carry it. If you cannot find the raw cream, you can use organic heavy cream as a sub, just try to find something without a lot of additives.
If you can’t under any circumstances handle dairy, then I have a sub for you so that you can still make and enjoy this delicious eggnog chiffon pie. Just sub the raw cream in a 1:1 ratio for full-fat coconut cream. Coconut cream can be found at most health food stores like Sprouts/Whole Foods and is thicker than coconut milk. If you can’t find the coconut cream then full-fat coconut milk will work too. Also add 1 tablespoon of softened grass-fed butter or ghee to the coconut cream/milk to give it that heavy cream vs. coconut flavor. Then follow the recipe as written.
This recipe was adapted from two different standard eggnog chiffon pie recipes. It was also my first time using gelatin, whee! If you can find grass-fed gelatin I recommend that for it’s super human health powers. I just used the store bought kind because I forgot to buy it from Amazon in advance. If you do use the grass-fed gelatin, be sure to follow the directions stated since it will be slightly different than my box brand.
This recipe also contains alcohol for flavoring. Not exactly up to code but you know me. It makes up probably 2% of this recipe so I’ll let it slide. If you want an alcohol free version just sub with a natural rum extract.
Are you guys laughing because my nutmeg/coconut palm sugar Christmas tree decoration on my pie didn’t come out? Sigh. I tried. This crust recipe is outrageous. Truly, truly, truly outrageous. (Who just got that reference? I love you.) It’s seriously my new crust recipe for EVERYTHING! I use a similar crust but raw for my cheesecakes and I was really scared to bake it, but I said f* it! What’s the point of having a culinary adventure blog if I don’t take adventures?! Boy, am I happy I did. Literally BEST.CRUST.EVER. Flaky and delicious. I’m so excited to hear what you guys think about it.
So with that I just wanted to wish you guys a very Merry Christmas! I hope you enjoyed the Ghosts of Holiday Flavors Past blog series and I look forward to bringing you even more recipes in the New Year! Hugs!