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Home for Christmas Eggnog Pie

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Not a cheesecake, not your plain old egg custard pie, this Home for Christmas Eggnog Pie is all about eggnog, and then some.

Eggnog with extra nutmeg and rum, baked into a pie. It's good.

Get the richest eggnog at the store (even if you are drinking the lower-fat variety). Then, whip up eggs with some cream, sugar, rum and vanilla extracts and nutmeg. Cool, cut and serve.

It’s good with coffee, good with a little whipped cream on top, and perfect for Christmas Eve. Make two and take one to your neighbor when you go to deliver her Christmas card. We predict it will be a hit.

Home for Christmas Eggnog Pie

3 whole eggs
1/4 cup heavy cream
1/2 cup sugar
Pinch of salt
1/4 teaspoon vanilla
1/2 teaspoon rum or rum extract or bourbon
1/4 teaspoon freshly ground nutmeg plus more for sprinkling
1 pint eggnog
1 (9-inch) pie crust or tart shell

In a mixer, whisk the eggs on medium-high for five minutes. Add the cream and whip for another five minutes. Add sugar, salt, vanilla, rum, 1/4 teaspoon nutmeg and the pint of eggnog. Blend for another 2-3 minutes.

Preheat oven to 350 degrees. Put the pie crust in a tart pan or pie plate and flute the crust as you like it. Pour the batter into the pie pan. Take a pastry brush and brush some of the batter left in the bowl over the crust. (This will give it a soft shine as it bakes.) Grate or sprinkle some more powdered nutmeg over the top of the pie — not a heavy amount, but all around the top.

Bake for about 30 minutes. Reduce heat to 325 degrees and bake 30 minutes more. Gently shake the pie after about 50 minutes or so. When the center jiggles uniformly with the rest of the custard, it is time to take it out. Let it sit at room temperature to cool, then refrigerate it for a couple of hours before serving.

Suggestion: You can top each slice of pie with a spoonful of whipped cream and a few red raspberries for a festive look.

Makes 6-8 servings.

From Bonnie Walker

Photograph by Bonnie Walker

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