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Eggnog Pie

Eggnog Pie-11

Cook Time: 1 hour 15 Minutes

Total Time: 1 hour 35 Minutes

Yield: 8-12 slices

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Eggnog Pie-11

Ingredients

Pie

  • Single pie crust, spiced
  • 4 eggs
  • 1 C. granulated sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Ground Nutmeg
  • ¼ tsp. Spice Islands® Ground Cloves
  • ½ tsp. salt
  • ½ C. milk
  • ½ C. heavy cream
  • ¼ – ½ C. spiced rum (depending on how strong you want it)

Topping

  • 1 C. heavy cream
  • 2 Tbsp. powdered sugar
  • 1-2 tsp. spiced rum
  • Nutmeg for garnish

Directions

  1. Prepare single pie crust, adding 2 tsp. nutmeg to the flour. Place in pie pan, prepare edges as desired and refrigerate until ready to use.
  2. Preheat oven to 350°F
  3. In a large bowl, whisk together the eggs, sugar, vanilla, nutmeg, cloves, and salt until combined. Add the milk, heavy cream, and rum and whisk to blend.
  4. Pour filling into pie crust and bake for 1 hour, 15 minutes or until the center is set. Cover the edges of the pie crust with foil or a shield if needed to prevent excess browning.
  5. Remove from oven and allow to cool on a wire rack.
  6. Prepare topping: in a clean, dry bowl, whip the heavy cream until it just starts to thicken. Add the powdered sugar and rum and whip until thickened.  Top cooled pie with whipped cream and garnish with freshly grated nutmeg if desired.  Store in the refrigerator.

Eggnog Pie

Eggnog Pie-11

Cook Time: 1 hour 15 Minutes

Total Time: 1 hour 35 Minutes

Yield: 8-12 slices

Ingredients

Pie

  • Single pie crust, spiced
  • 4 eggs
  • 1 C. granulated sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Ground Nutmeg
  • ¼ tsp. Spice Islands® Ground Cloves
  • ½ tsp. salt
  • ½ C. milk
  • ½ C. heavy cream
  • ¼ – ½ C. spiced rum (depending on how strong you want it)

Topping

  • 1 C. heavy cream
  • 2 Tbsp. powdered sugar
  • 1-2 tsp. spiced rum
  • Nutmeg for garnish

Directions

  1. Prepare single pie crust, adding 2 tsp. nutmeg to the flour. Place in pie pan, prepare edges as desired and refrigerate until ready to use.
  2. Preheat oven to 350°F
  3. In a large bowl, whisk together the eggs, sugar, vanilla, nutmeg, cloves, and salt until combined. Add the milk, heavy cream, and rum and whisk to blend.
  4. Pour filling into pie crust and bake for 1 hour, 15 minutes or until the center is set. Cover the edges of the pie crust with foil or a shield if needed to prevent excess browning.
  5. Remove from oven and allow to cool on a wire rack.
  6. Prepare topping: in a clean, dry bowl, whip the heavy cream until it just starts to thicken. Add the powdered sugar and rum and whip until thickened.  Top cooled pie with whipped cream and garnish with freshly grated nutmeg if desired.  Store in the refrigerator.

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