Those who follow me on twitter and instagram, might have noticed that the end of November was filled with lots of images of pies and the hashtag #piebration14. And I’m sure there were a few of you asking yourself “what the devil is ‘piebration'”?

Piebration [noun]: an annual festival, usually held in the weeks before Thanksgiving, which gathers individuals together to bake and eat all things pie-related. Combination of the words “pie” and “celebration”.

This was the fourth Piebration and it was quite the glorious affair.

We also introduced a new element to the festivities: The Golden Rolling Pin.

Every year we are asked if there’s a reward for the favorite pie and this year we decided to make one. Guests were given the opportunity to vote on the pie they enjoyed the most. Not only does it add an element of friendly competition to the event, but it gives us an idea of what pies we should make sure to bring back next year.

I’m happy to say that I was the recipient of this year’s Golden Rolling Pin for my Egg N Grogg Pie. And because pie is best when it’s shared, I’m going to share the recipe for this award-winning pie. It’s like egg nog in a pie pan. Delicious!

Egg N Grogg Pie (adapted from The Four & Twenty Blackbirds Pie Book)

• 1 sleeve of graham cracker cookies (about 1 1/4 cups crumbled)
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter, melted

• 3/4 cup of cream cheese, softened
• 3/4 cup of granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• Pinch of cloves
• 3 large eggs
• 1 cup heavy cream
• 3 tablespoons dark rum
• 1/2 teaspoon lemon juice

1. Crush the graham crackers (either by hand or with a food processor) into crumbs
2. Add sugar, salt and melted butter, mix until incorporated
3. Pour the crumbs into a 9-inch pie pan and press them evenly against the bottom and sides of the pan
4. Freeze for at least 10 minutes (or until solid)
5. Preheat oven to 350
6. Bake for 12-14 minutes, until fragrant or darkened
7. Preheat oven to 325
8. Blend (by hand or with a mixer) the cream cheese, sugar, salt, vanilla extract, nutmeg, allspice, cinnamon and cloves
9. Add the eggs on at a time
10. Add in the heavy cream, rum and lemon juice
11. Mix until smooth
12. Pour the filling into the crust
13. Bake for 40-45 minutes, rotating halfway through. Edges should be set but the center should still be wobbly (it will continue to set outside of the oven)
14. Allow to cool 2-3 hours