This Eggnog Pie shot to the top of my ‘Favorite Holiday Dessert’ list with the first bite. No joke. The holidays are earmarked with specific flavors that are only enjoyed at that time of year; eggnog is certainly an anchor for that. The first true taste of the season for me has to be a gently heated mug of eggnog with some rum. Its soul-warming familiarity ushers in the spirit we all so love at this time of year.
If you like eggnog, you’ll love this pie. With a rich custard filling of freshly made eggnog and rum, the pie offers a silky, elegant taste of the season in a new form. The flavors are full and sophisticated, the texture creamy; it tastes like a holiday party. Whether for a one or two, or a large gathering, I feel sure you too will find yourself making this pie more than once!
As you enter this last weekend before Christmas, may you be enveloped by the flavors and people you love!
This creamy, custard pie boasts the quintessential holiday flavors of rummy eggnog, sure to elevate any holiday meal or gathering with a sophisticated, elegant flair.
- 9 inch baked pie shell (regular or gluten free)
- 6 Egg Yolks, room temperature
- ¾ cups plus 2 tablespoons granulated Sugar
- 1 tablespoon Gelatin
- ½ cup warm Water
- ½ cup Rum
- 2 cups Heavy Whipping Cream
- Beat egg yolks until light (a few minutes). Gradually beat in sugar until combined.
- In a small saucepan over low heat, combine the warm water and gelatin. Whisk until the gelatin has fully dissolved.
- Pour the gelatin mixture slowly into the egg-sugar mixture, beating on low the entire time to fully combine. Allow to cool.
- Once the mixture is cool, add rum, stirring or beating on low to combine.
- In a separate bowl, beat the whipping cream until stiff peaks form. Fold into the eggnog mixture to fully combine.
- Pour filling into prepared pie shell. Chill in refrigerator for several hours or overnight. Garnish with freshly grated nutmeg.