Description

Jamie adapts his mom's traditional eggnog and bakes it in a piecrust.

Transcript

Jamie: What we’re doing today is an eggnog. Paula Deen: Well show me. Jamie: Custard pie. Paula Deen: Show me. Jamie: We came up with this recipe ‘cause my mom, all of our life is made eggnog at the holiday. Paula Deen: Which is my mother’s recipe, you all. Jamie: With some brown water in it, nice and so good. This is the adult eggnog, really good. Paula Deen: Everybody use to show up at our house for Christmas on Christmas Eve just to have some eggnog. Jamie: But that’s what we’re doing today but this is a new twist. We’re gonna do it in a custard pie which is really good and super simple. Paula Deen: Okay. Jamie: We’re got a pie crust, first thing momma. Paula Deen: Would you like for me to do anything? Jamie: If you would, flour of that and roll that out. Paula Deen: Okay. Jamie: We’re going to put it in to a 9-inch—this is a deep dish patio. This is super simple. Just buy one at the store. You know, that’s frozen, there’s no scents. You can do your own but this makes it really trouble. Paula Deen: Actually Jamie. I love the pie crust that you get in the dairy section. You know, it comes folded up and it really gives your pies a home made look and it’s wonderful. It’s flakey, it’s tender. Jamie: This is actually one that comes rolled and frozen. So, this is— Paula Deen: And you know it’s not a give away ‘cause it’s not in that tin. Jamie: Yup. Paula Deen: Although, I ain’t above using it a tin either. Jamie: Me neither. So mom, while you're doing that, I got four eggs here that I’m going to beat up. Paula Deen: Okay. Jamie: And what I’m going to beat this with, I’m going to add a little bit of sugar. Paula Deen: Okay. Jamie: It’s about a cup. I’m going to blend these together. And I’ve got some evaporated milk. Paula Deen: Not to be confused with sweet and condensed. Jamie: I love sweet and condensed but we’re using evaporated for this. We’re gonna blend this up. I’m gonna add a little bit of water. Paula Deen: Okay. Jamie: And just a pinch of salt. A little bit of salt. And this is where the nut comes in. Paula Deen: It looks just like water. Jamie: You want to sniff? Paula Deen: I wanna sniff. Jamie: Fire water. This is a little bit of white rum. Paula Deen: Is that vodka? Jamie: No, it’s white rum. Paula Deen: Just peanut your eggs. Wait, I’m gonna give a little prick. You know don’t ask me why, just always poke holes at the bottom of my crust. Jamie: Yeah we’re going to add this. You can’t have the holidays without cinnamon and nutmeg. So a little cinnamon and nutmeg on top here and then we’re gonna put this, this is kinda of a delicateand we don’t want to cook it too quick. So, we’re gonna do it in a water bath. Paula Deen: Water bath? Oh, okay, great. Jamie: Mom if you’ll add that water there. Paula Deen: Okay. You want to— Jamie: Yeah. Paula Deen: And it’s hot water. The water bath y’all is just going to make the pie cook slowly and prevent it from cracking. And I’ll be very, very careful because I certainly don’t wanna slash into our pie. Jamie: You’re going to go about halfway up of the pie pan. Just so it can kind of control the temperature. Paula Deen: Yeah and this will give it a nice, even slow cook. Jamie: Now this goes in our oven. It’s about 350 for just shy of an hour, maybe 55 minutes or so. Paula Deen: Okay, good. Jamie: The magic of television, though. Paula Deen: Oh look. Jamie: Ding! Not only is it ready but it’s already chilled. So this is what it’s going to look like. Paula Deen: How beautiful!