John Myers
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Eggnog Pie
The perfect eggnog pie recipe with a picture and simple step-by-step instructions.
For the ground
- 200 g Grated almonds
- 4 Pc. Eggs separated
- 80 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 2 teaspoon Baking powder
- 150 g Chopped block chocolate
- 80 ml Advocaat
For covering
- 700 g Cream
- 4 packet Cream stiffener
- 1 packet Vanilla sugar
For the topping
- 200 ml Advocaat
- 2 leaf Gelatin
- 150 g Grated chocolate
- Preheat the oven to 160 ° C – fan-assisted, grease a 26 springform pan and line the bottom with baking paper.
For the ground
- Beat the egg white with the salt until stiff and refrigerate. Mix the egg yolks with both types of sugar until creamy, then stir in the almonds, chopped chocolate and egg liqueur. Carefully fold in the egg whites. Pour the dough into the prepared baking pan, smooth it out and bake for approx. 35 minutes. Don’t forget your chopstick sample !!! Let the base cool down in the mold for about 5 minutes and then let it cool down completely on a wire.
For covering
- Whip the cream with the cream stabilizer and vanilla sugar until stiff. Pour some of the cream into a piping bag with a star nozzle and place in the refrigerator. Put the rest of the cream on the base and smooth it out. Chill for about 30 minutes. Soak gelatine in cold water, then squeeze out and dissolve. Add some of the egg liqueur to the dissolved gelatin and stir (adjust temperature) then mix with the rest of the egg liqueur.
- Take the cake and the rest of the cream out of the refrigerator. Put the cream dots on the surface, close together !!! then carefully pour the eggnog in the middle.
- Finally, the cake is sprinkled with grated chocolate on the edge and on the dots of cream.
- Put the cake in the cold again until serving so that it can pull through a bit – I like to do this overnight – but 2-3 hours are also enough.
- Those who do not suffer from a nut allergy can take hazelnuts instead of almonds.
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