Taste of Home
Eggnog Pie
TOTAL TIME: Prep: 30 min. + chilling Cook: 10 min. + cooling
YIELD: 8 servings.
Even better than holiday eggnog in a glass is eggnog on a plate! This creamy pie delivers all that rich, wonderful flavor. It’s pretty, too, with a sprinkling of nutmeg on top. —Florence Shaw, East Wenatchee, Washington
Ingredients
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Dough for single-crust pie
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1 tablespoon unflavored gelatin
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1/4 cup cold water
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1/3 cup sugar
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2 tablespoons cornstarch
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1/4 teaspoon salt
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2 cups eggnog
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1 teaspoon vanilla extract
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1 teaspoon rum extract
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1 cup heavy whipping cream, whipped
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Ground cinnamon or nutmeg, optional
Directions
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1.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
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2.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
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3.
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.
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4.
Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.
Nutrition Facts
1 piece: 375 calories, 25g fat (16g saturated fat), 101mg cholesterol, 273mg sodium, 31g carbohydrate (15g sugars, 1g fiber), 7g protein.
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