When it comes to holiday pies, I’ve always expressed my dislike of pumpkin pie as the standard for the season. Don’t get me wrong, it smells amazing, but the texture is absolutely not in line with what texture I think it should be. Plus, I find most other pies to be much more enjoyable, especially creamy, custard style pies. There’s something nice about a baked fruit pie, and of course pecan pie has a very special place in my heart, but a custard pie can steal the show.
What would be a better combination than my favorite holiday drink and the texture of a custard pie? Probably nothing. In fact, I enjoyed this pie so much I made it twice, and ate it for breakfast for a week. Topped with coconut whipped cream and a sprinkle of nutmeg, this is like the solid version of eggnog.
In testing this recipe, I found a combination of starches wasn’t quite enough to set the custard, but then remembered my shelf stable Mori-Nu tofu in the pantry. Suddenly, I realized the combination of tofu, starch, and eggnog was going to be the answer. The creamy texture of Mori-Nu Silken Tofu makes this pie especially dreamy, and adds complete plant-based protein to the end product. Plus, the flavor of the tofu perfectly blends with eggnog without overpowering it. I’m always sure to drain my tofu before using, as added liquid in this recipe can make the pie not able to set properly.
Since this recipe relies on the heat from the oven to set the custard, prepping the pie includes pouring a liquid into a baked crust. Be VERY careful moving this to the oven, since the liquid can spill easily. Trust me, I made this mistake during recipe testing, and while my kitchen smelled of eggnog for a while, it was just not a fun mess to clean.
Avocados and Ales 