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 to no dairy. 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.
As you can see this recipe is not 100% Paleo since it contains cream. I prefer to use raw cream since it has TONS of health benefits and 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 additives. I like Straus Family Creamery or Organic Valley brands.
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.
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!
- 2 heaping cups (8½ ounces/240 g) pecan pieces
- 1/4 cup (40 g) coconut flour
- ¼ cup (60 ml) pure maple syrup, dark
- 2 tablespoons coconut oil, melted
- 2 tablespoons smooth almond butter
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon fine-grain sea salt
- 1 (1/4-ounce/7-g) packet (2½ teaspoons) unflavored gelatin, 225 bloom strength
- ½ cup (75 g) coconut sugar, divided
- ⅛ teaspoon fine-grain sea salt
- ½ cup (120 ml) water
- 3 large egg yolks, beaten
- 2 tablespoons rum or rum extract
- 2 tablespoons brandy (optional)
- 2 tablespoons raw honey
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 3 large egg whites
- 1 cup (240 ml) heavy cream
- If planning to bake the crust: Adjust an oven rack to the middle position. Preheat the oven to 375°F (190°C). Crust can be made raw.
- Place ingredients into the bowl of a high-powered food processor. Process until crumbly and combined, about 30 seconds, scraping down the sides of the processor as needed.
- Press the crust evenly into desired pan, starting with the sides and working down to the middle.
- To bake the crust: Poke with the tines of a fork around the bottom and sides to allow steam to escape while baking. Bake for 10 to 13 minutes or until lightly browned and feels dry to the touch.
- Prepare the Holiday Spiced Crust using a 9-inch (23-cm) pie pan or tart pan. Let it cool while making the filling.
- In a medium-sized heavy-bottomed saucepan, set over medium-high heat, combine the gelatin, ¼ cup (35 g) of the coconut sugar, and salt. Whisk until combined. Then stir in the water and egg yolks, whisking constantly, until the mixture comes to a gentle boil and has thickened slightly. Remove from the heat and pour though a fine-mesh sieve into a large mixing bowl. Stir in the rum, brandy, if using, honey, nutmeg, and cloves; set aside.
- In a separate mixing bowl, use an electric mixer to beat the egg whites and remaining ¼ cup (35 g) of coconut sugar until soft peaks begin to form; set aside.
- Set the bowl containing the gelatin mixture over a larger bowl filled with water and ice. Stir until the mixture starts to firm up slightly, about 3 minutes, then immediately fold in the egg white mixture; set aside.
- In a separate bowl, beat the heavy cream on high speed until soft peaks form. Then fold the whipped cream into the gelatin and egg mixture. Pour into the pie crust and refrigerate for at least 4 hours to set.
- Subs: For the crust, unsalted butter in place of almond butter.
- For a dairy-free version, whip the cream scooped off the top of 2 (13½-ounce/400-ml) chilled cans of full-fat coconut milk using an electric mixer until it’s light and fluffy and resembles whipped cream.
- Notes: This recipe can be made in either a pie pan or tart pan, as pictured. Either way, anything with the word chiffon in it is pie to me!
- Make Ahead
- Holiday Spiced Crust — 1 day ahead