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Eggnog Cream Pie

Prep Time
20 min
Cook Time
3h
Yields
8 servings

The decadent holiday pie is sure to surprise guests. A soft, custardy eggnog filling is contrasted by a spiced graham crust and spiked whipped cream. A slice of this feels as light as fresh snow, though its flavour packs a punch.

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ingredients

Cinnamon Graham Cracker Crust

1
sleeve (200 g) graham crackers
½
tsp salt
2
tsp ground cinnamon
2
tbsp granulated sugar
½
cup unsalted butter, melted

Eggnog Cream Filling

1
(370 mL) can evaporated milk or store-bought eggnog
1
cup whole milk (3.25%)
½
cup whipping cream (35%)
¼
tsp salt
½
tsp ground nutmeg
2
tsp powdered gelatin
¼
cup cornstarch
1
tbsp vanilla extract
½
tsp rum or rum extract (optional)

Rum Whipped Cream

1
cup whipping cream (35%)
1
tbsp rum or 1/2 tsp rum extract
1
tbsp granulated sugar
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directions

Step 1

Preheat oven to 350ºF.

Step 2

In a food processor, pulse crackers, salt, cinnamon, sugar, and butter until fully combined. Reserve 3 Tbsp for garnish. Firmly press remaining crust into the bottom and up the sides of an 8- or 9-inch pie plate. Bake for 10 minutes. Cool completely.

Step 3

In a medium saucepan, whisk all filling ingredients together until well combined. Whisking constantly, cook over medium heat, until mixture is boiling, 5 to 10 minutes. Once boiling, continue whisking and cook for 30 seconds.

Step 4

After chilling, whisk filling again until smooth and lump-free; pour into prepared crust and smooth out evenly. Bake at 350ºF for 10 minutes.

Step 5

While chilling filling, begin rum whipped cream. In a stand mixer or by hand with a whisk, beat 1 cup whipping cream, rum and sugar until medium-firm peaks form.

Step 6

Spoon whipped cream over filling and garnish with reserved crust crumbles. Slice and serve chilled.

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