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Eggnog Pie with Rum

Submitted by: Julie Pastore

This pie is sensationally rich and the perfect holiday dessert offering. The crust is made from buttery and sugared pecans. The filling is a thick eggnog custard, laced with rum, and made even more wonderful with mounds of whipped egg whites and cream. The pie is chilled and frosted with spiced whipped cream.

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Yummy Eggnog Pie

Submitted by: Rodney

Vanilla pudding prepared with eggnog and rum and folded with whipped cream; Yummy!

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Eggnog Pie

Submitted by: Florence Shaw
Provided by: Taste of Home

A holiday favorite of Florence Shaw from East Wenatchee, Washington, this creamy pie delivers wonderful eggnog flavor. It's very pretty, too, with a sprinkling of nutmeg on top.

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Holiday Eggnog Pie

Submitted by: KILLAKALI03

Give a traditional custard pie a holiday twist by using eggnog in place of milk. Add a splash of brandy or brandy extract if you wish to extend the holiday cheer.

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Black Bottom Pie I

Submitted by: Dragon

Creamy, chocolaty and generous with the rum, this pie is worth the overnight wait to let it set. Egg yolks, cornstarch, milk and vanilla are cooked up, and half of this batter is mixed with chocolate for the bottom, and the other half is mixed with gelatin, rum and sweetened egg whites that is spooned on top.

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Nesselrode Pie II

Submitted by: Shirley

First you make a thick and creamy made-from-scratch pudding flavored with rum and grated lemon rind. Sweetened, whipped egg whites and diced candied fruit are then gently folded into the filling, and piled into a graham cracker crust. Serve with a dollop of whipped cream and a spoonful of candied pineapple.

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Black Bottom Pie II

Submitted by: Kathy Mowery

Waiting 3 hours to let this pie set is a small price to pay to have the quintessential black bottom pie that delicately hints of rum. The rich chocolate bottom is filled with custardy filling that is then spread with a sweet and airy rum topping.

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Rum Cream Pie

Submitted by: Carol

A half-cup of rum goes into this pie that 's wonderfully rich and creamy. Egg yolks, sugar and unflavored gelatin are combined, and folded into rum-flavored whipped cream. This heavenly mixture is poured into a baked crust and topped with shredded chocolate.

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California Black Bottom Pie

Submitted by: Mary Kay

Traditional pie with creamy chocolate and airy rum layers. This one is livened up by a walnut and graham cracker crust. You can use orange-flavored liqueur in place of the rum if you like. Lots of work, but it is very good. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

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Custard Pie III

Submitted by: Susie Young

Evaporated milk together with whole milk make this easy-to-make custard pie nice and velvety. It bakes up in an hour and is wonderful served warm or chilled.

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