Ponche de Creme Custard Pie

Ponche de Creme is a sure staple in a Trinbago Christmas. No aTrini Christmas in my book is complete without a bottle of this delicious, milky and boozy drink. Over the years many chefs have twisted, flipped and experimented with this drink creating many a delicious variation. My favorite though Bally's Premium Ponce de Creme. Bally's has quite a few delightful options including a vegetarian (eggless) and even a vegan option (no animal based ingredients) amazing right? Post Christmas blues in full swing I've set out to create a beautiful dessert using my favorite Christmas drink and I've finally hit gold. Here's my secret recipe and I sure hope you enjoy. Ingredients 1 premade Graham Cracker pie crust (9 inch) Filling 1/2 cup Ballys Strawberry Ponche de Creme (that has been refrigerated for sometime its thicker that way) 1/2 cup milk 2 tablespoons Puncheon 2 eggs 2 tablespoons sugar 1 teaspoon vanilla extract Icing sugar (to dust) Whipped cream and strawberries (to serve, optional) Method ●Place milk in a small saucepan on low heat and scald for 1 min or until you see bubbles at the edges of the milk. Turn of heat and let cool. ●Whisk eggs, sugar and vanilla in a medium bowl. Gradually whisk in Ponche de Creme and milk adding the alcohol last. Pour into pie crust. ●Bake 25-30 mins until custard is just set. Cool to room temperature. Refrigerate for at least 2 hours before serving. Dust with icing sugar and serve with whipped cream and strawberries, if desired. Thanks for joining me for another session of Food Therapy. I hope to see you soon ♥️

Ponche de Creme Custard Pie