EGGNOG PIE WITH RUM

Eggnog Pie with Rum image

This is an OLD recipe for eggnog pie. The recipe calls for making eggnog from scratch like my grandmother used to. You can put this in a traditional crust or Pecan Nut Crust from this site. Boiling the rum before adding to the recipe will remove almost all the alcohol. This really is an easy pie to make, and once you get the hang of it you can just about make it with your eyes closed! I guarantee rave reviews at Thanksgiving or Christmas!

Provided by Julie Pastore

Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 16

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Ingredients

1 (9 inch) pie crust, baked
1 ½ (.25 ounce) packages unflavored gelatin
¼ cup dark rum
4 egg yolks
⅓ cup white sugar
1 ⅓ cups scalded milk
1 ½ teaspoons vanilla extract
1 pinch salt
4 egg whites
¾ cup heavy cream, chilled
1 cup heavy cream, chilled
3 tablespoons confectioners' sugar
2 tablespoons rum, or to taste
⅛ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground nutmeg, for garnish

Steps:

Sprinkle gelatin over 1/4 cup dark rum to soften for about 10 minutes.
Beat egg yolks and sugar with an electric mixer until the egg mixture falls like ribbon off the beaters, 3 to 5 minutes. Continue mixing on medium-high speed, and pour in scalded milk in a thin stream, mixing constantly.
Transfer mixture into a saucepan. Cook over medium-low heat, stirring constantly, until the custard coats a spoon, about 20 minutes. Do not allow to boil. Take the pan off the heat, and transfer to a bowl. Stir in softened gelatin mixture and vanilla, stirring until gelatin is completely melted. Chill custard over a bowl of ice until room temperature. Stir occasionally; do not let the custard set up.
Beat egg whites with a pinch of salt until stiff but not dry; set aside. Whip 3/4 cup heavy cream until medium-stiff peaks form. Gently fold whipped cream into the whipped egg whites. Fold in custard. Spread filling into prepared pie crust. Chill for 45 minutes in the refrigerator, or until filling is set.
Combine 1 cup chilled whipping cream, confectioner's sugar, 2 to 3 tablespoons rum, nutmeg, and cinnamon. Whip until soft peaks form. Spread over the top of the chilled pie, mounding in an attractive fashion. Dust the top of the pie with additional nutmeg.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 22.9 g, Cholesterol 177 mg, Fat 27.5 g, Fiber 0.2 g, Protein 7.4 g, SaturatedFat 15 g, Sodium 172.9 mg, Sugar 14 g

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Ruby Rivera

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This pie is a bit too rich for my taste. I think I'll try a different recipe next time.

Mahjab Fahim

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I've made this pie several times, and it's always a hit. It's a great way to use up leftover eggnog.

Muhammad Yaseen Raza

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This pie is perfect for a special occasion. It's decadent and delicious.

Pica2

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I'm not sure what I did wrong, but my pie didn't turn out as creamy as I expected. It was still tasty, though.

Jaam Amir Jaam

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This pie was a little more work than I expected, but it was worth it. It's so delicious!

umar ebad

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I'm not a big fan of eggnog, but I actually really enjoyed this pie. The rum flavor is not overpowering.

Sabuj Alam

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This pie is perfect for the holidays! It's festive and delicious.

Derionna Neal

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I made this pie for a potluck, and it was gone in minutes! Everyone loved it.

C noe Mlilo

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This pie was a bit too boozy for my taste. I think I'll try it again with less rum next time.

Tiffany Badree

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I love eggnog, so I was excited to try this pie. It didn't disappoint! The filling was creamy and flavorful, and the crust was flaky and golden brown.