By Traeger Kitchen
The holiday season is incomplete without creamy, delicious eggnog. Give it a Traeger twist with this eggnog pie recipe made easy thanks to a premade pie crust shell. Top it with a homemade bourbon whipped cream; if you’d rather no alcohol, swap in maple syrup.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 | pre-made pie shell, unbaked |
4 | large eggs |
2 | egg yolks |
1/3 Cup | sugar |
1/2 Teaspoon | ground cinnamon |
1/2 Teaspoon | ground nutmeg |
1/4 | kosher salt |
2 Cup | eggnog |
3/4 Cup | heavy cream |
1 Teaspoon | vanilla extract |
1 Cup | heavy cream |
3 Tablespoon | powdered sugar |
1 Tablespoon | bourbon |
1 Teaspoon | vanilla extract |
1
Preheat the Traeger grill with the lid closed to 375°F; this will take about 15 minutes.
375 ˚F / 191 ˚C
2
Line the premade pie shell with parchment paper and fill with pie weights or dried beans; make sure to spread the weights to the edges. Place on the grill and bake for 10 minutes.
375 ˚F / 191 ˚C
00:10
3
Remove the pie weights and parchment paper and continue to cook until very light golden, about 5 minutes. Allow to cool slightly.
375 ˚F / 191 ˚C
00:05
4
Make the filling: Using an electric mixer, beat the eggs, egg yolks, sugar, cinnamon, nutmeg, and salt until combined. Add the eggnog, heavy cream, and vanilla and mix well. Set a fine sieve over the pie crust and pour the eggnog mixture through it into cooled crust.
5
Preheat the Traeger the lid closed to 350°F; lower it to 350°F is already going. Transfer the pie to the grill grate and bake until the pie is puffed and the outer 2 inches are set but the center is still a bit jiggly, 45 to 50 minutes. If the pie begins to brown too fast, cover it loosely with foil.
350 ˚F / 177 ˚C
00:45
6
Make the whipped cream: Using electric mixer, whisk the cream for 2 minutes. Add the powdered sugar (sifted if lumpy), vanilla, bourbon, and salt. Whisk until soft peaks form. Keep refrigerated until ready to serve.
7
Either top the pie with the whipped cream and then slice or slice and serve with a dollop of cream on each slice. Enjoy!
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