Noggin’ High Pie

Total Time: 30 mins (Plus 4hrs for chill time) Yield: 8 Slices

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs

• 6 tbsp unsalted butter, melted

• 2 tbsp granulated sugar

For the filling:

• 2 cups eggnog (store-bought or homemade)

• ⅔ cup granulated sugar

• 3 large egg yolks

• ¼ cup cornstarch

• ½ tsp nutmeg (plus more for garnish)

• ½ tsp vanilla extract

• 0.125g ~.25g RSO (adjust for desired potency)

For the whipped topping:

• 1 cup heavy cream, cold

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

Instructions

1. Make the crust:

1. Preheat your oven to 350°F (175°C).

2. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.

3. Press the mixture firmly into a 9-inch pie dish.

4. Bake for 10 minutes, then let it cool completely.

2. Prepare the filling:

1. In a medium saucepan, whisk together eggnog, sugar, egg yolks, cornstarch, and nutmeg.

2. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency (about 8-10 minutes).

3. Remove from heat and stir in vanilla extract and RSO. Mix thoroughly.

4. Pour the filling into the cooled crust and smooth the top.

3. Chill:
Refrigerate the pie for at least 4 hours or until set.

4. Make the whipped topping:

1. Beat heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form.

2. Spread or pipe the whipped cream over the chilled pie.

5. Serve:
Sprinkle with nutmeg before serving for a festive touch.