step aside, cinnamon

Bet you never thought you'd see a post with that title on this blog.

Today, it's a true statement. I love cinnamon year-round, but it kind of seems to take a backseat during the holidays. Ginger and nutmeg come into the spotlight, and that's actually okay with me. Gingerbread cookies, Pfeffernüsse, and eggnog are staples of the season, and they just wouldn't be the same without their traditional spices.

It's a cinnamon sacrifice, and it's one I can make...at least a few weeks out of the year.

While I've never been a lover of eggnog, my boyfriend is a huge fan. Because I am a lover of him, I bought him some of the thick, nutmeggy stuff and made him a pie. It's based on the vanilla bean cream pie I made last summer, and the eggnog slips in perfectly. The sugar inside the pie is reduced a little and, because it's Christmas time, I let myself replace the cinnamon on top with nutmeg.

Confession: I didn't expect to like this creation at all, but I did, and because my guy loves me, he shared a few slices with me. It's creamy and rich and the nutmeg flavor is just right. I bruleed the top because I wanted a little extra decadence, but that part's optional. Broil at your own risk. This is a truly magnificent pie, especially if you love eggnog. It's definitely worthy of the big holiday meal, but it's perfectly fine in the days before the feast as well.

Eggnog Pie for Lovers and Dislikers of Eggnog

Based on this and this
Ingredients:

• 9 inch pie crust, blind baked and cooled
• 1/4 cup cornstarch
• 1/2 cup granulated sugar
• 4 tablespoons butter, melted
• 1-1/2 cups eggnog
• 3/4 cup milk
• 1 teaspoon vanilla extract

Topping:

• 2 tablespoons butter, melted
• 4 tablespoons granulated sugar
• 1/4 teaspoon nutmeg

Directions:
In a small bowl, mix the sugar and cornstarch; set aside.
On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter, nutmeg, and milk.
After the butter has melted, slowly add the cornstarch and sugar mixture.
Cook, stirring constantly with a wire whisk just until the mixture is thick and creamy. This will take approximately 10-15 minutes.
Remove from heat and stir in the vanilla extract.
Immediately pour the mixture into the pie crust and drizzle with the remaining 2 tablespoons of melted butter. Sprinkle with sugar and nutmeg.
Place the pie under the broiler until the butter bubbles. Watch your pie carefully; this will not take long.
Let the pie cool to room temperature, then chill several hours before serving, preferably overnight.