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.
Cinnamon Graham Cracker Crust
Eggnog Cream Filling
Rum Whipped Cream
Preheat oven to 350ºF.
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.
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.
After chilling, whisk filling again until smooth and lump-free; pour into prepared crust and smooth out evenly. Bake at 350ºF for 10 minutes.
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.
Spoon whipped cream over filling and garnish with reserved crust crumbles. Slice and serve chilled.