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Eggnog Pie with Rum

By: Julie Pastore  
"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!"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 221 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
25 Min
Cook Time:
10 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 1 (9 inch) pie crust, baked
  • 1 1/2 (.25 ounce) packages unflavored gelatin
  • 1/4 cup dark rum
  • 4 egg yolks
  • 1/3 cup white sugar
  • 1 1/3 cups scalded milk
  • 1 1/2 teaspoons vanilla extract
  • salt to taste
  • 3/4 cup frozen whipped topping, thawed
  • 1 pinch ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy cream, chilled
  • 3 tablespoons confectioners' sugar
  • 1 1/2 tablespoons rum (optional)
  • 4 egg whites

Directions

  1. Sprinkle gelatin over 1/4 cup dark rum to soften for about 10 minutes.
  2. Mix with an electric mixer on low, beat egg yolks with white sugar until the egg mixture falls like ribbon off the beaters. Continue beating, and pour in scalded milk in a thin stream. You must KEEP stirring.
  3. Transfer mixture into a 1 quart saucepan. Cook over medium low heat, stirring constantly, until the custard will coat a spoon. Do not allow to boil. Take the pan off the heat, and stir in softened gelatin mixture and vanilla. Keep stirring until the gelatin is completely dissolved. Transfer custard into a clean bowl, and chill over a bowl of ice. Stir occasionally. Do not let the custard set up.
  4. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold 3/4 cup whipped cream into the whipped egg whites. Fold in custard. Spread into your prepared pie crust. Chill for 45 minutes in the refrigerator, or until filling is set.
  5. 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.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 335 | Total Fat: 21g | Cholesterol: 146mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by KAREN1RN 
very tasty MORE

 
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