Publisher Photo
Publisher Photo
A holiday favorite of Florence Shaw from East Wenatchee, Washington, this creamy pie delivers wonderful eggnog flavor. It's very pretty, too, with a sprinkling of nutmeg on top.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups eggnog
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1 cup heavy whipping cream, whipped
  • 1 pastry shell (9 inches), baked

Directions

In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature.
Stir in extracts; fold in whipped cream. Pour into pastry shell. Refrigerate until firm. Yield: 6-8 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Pie in Taste of Home December/January 2001, p65

  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups eggnog
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1 cup heavy whipping cream, whipped
  • 1 pastry shell (9 inches), baked
  1. In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature.
  2. Stir in extracts; fold in whipped cream. Pour into pastry shell. Refrigerate until firm. Yield: 6-8 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Pie in Taste of Home December/January 2001, p65

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Reviews forEggnog Pie

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MY REVIEW
NanZim User ID: 3929200 215140
Reviewed Dec. 17, 2014

"My husband thought this pie tasted 'very good'. I used a prepared graham cracker crust. It slices nicely."

MY REVIEW
phyllisdeany User ID: 4612378 77402
Reviewed Dec. 9, 2012

"Sooo delicious! My daughter and I feasted in excess! I agree on the deep dish pie pan!"

MY REVIEW
luggagelady68 User ID: 6444025 70914
Reviewed Jan. 8, 2012

"This tastes great. The one thing that you need to correct is the pastry shell information. Based on the recipe, I used a standard 9" pie shell and had lots of custard left over. I am sure this would have been avoided with a deep dish pie shell. I also served it with whip cream on top and it looked very pretty."

MY REVIEW
stephanie24 User ID: 5741787 90335
Reviewed Jan. 2, 2012

"I made this to use up left over egg nog and whipping cream after Christmas. It tasted great and looked beautiful. I used a graham cracker crust. I would adjust the instructions to say stir constantly until mixture comes to a boil. Mine started to burn a little on the bottom while I was waiting for it to boil. Aside from that, it was easy to make and worth it. Wish there was a picture as I almost overlooked this treat while searching for a good pie recipe."

MY REVIEW
K. J. User ID: 5723336 29976
Reviewed Jul. 31, 2011

"This pie is fabulous.It is also easy and fast to make without a lot of fuss.Try it and see for yourself.Thanks for the recipe. Wish they had a picture to show how pretty it looks with nutmeg sprinkled on top."

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