It seems fittin’ to use up that last bit of holiday eggnog in a good old southern chess pie. ‘Nog and bananas go together like mac and cheese, so partake of pie while toasting toes in front of a cozy fire as you settle into the New Year.
7 cups banana-nut, granola-type cereal
1 stick butter, softened
4 large eggs
1⅔ cups sugar
2 tablespoons cornmeal
1 stick (8 tablespoons) butter, melted and slightly cooled
½ cup eggnog
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Pinch of salt
1 ripe banana
Whipped cream, optional
Grated nutmeg, optional
Preheat oven to 350 degrees.
To make the crust, roughly crush cereal in a food processor. Combine with butter by hand. Place into a 10-inch pie plate. Refrigerate at least 20 minutes.
For the filling, use a mixer to blend eggs, sugar and cornmeal together. Add butter, eggnog, vinegar, vanilla and salt. Mix until thoroughly combined.
Thinly slice the banana over bottom of crust. Pour the egg mixture over banana. Bake about 40 minutes, until filling is set. Chill. Serve as is or with a dollop of whipped cream and dusting of nutmeg!