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 granulated Sugar
- 1 tablespoon Gelatin
- ½ cup warm Water
- 1/4 cup Rum
- 2 cups Heavy Whipping Cream
Beat egg yolks until light (a few minutes). Gradually beat in sugar until combined.
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.
Serving: 8g | Calories: 1370kcal | Carbohydrates: 130g | Protein: 18g | Fat: 84g | Saturated Fat: 33g | Cholesterol: 228mg | Sodium: 951mg | Potassium: 278mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1069IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 6mg