Spirited Eggnog Pie
Indulge in the festive flavors of the holiday season with this Spirited Eggnog Pie, a creamy no-bake dessert that’s as elegant as it is indulgent. This recipe combines a buttery graham cracker crust with a luscious eggnog-inspired filling that’s infused with dark rum, vanilla, and a hint of nutmeg. The silky custard base is made rich and velvety with egg yolks, whole milk, and heavy cream, creating a melt-in-your-mouth texture. Finished with a cloud of whipped cream and a sprinkling of cinnamon, this pie is a show-stopping centerpiece for holiday gatherings. Perfect for fans of classic eggnog, this dessert is a delightful way to spread cheer while offering a sophisticated twist on a traditional favorite.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 teaspoons plain gelatin
- 3 tablespoons cold water
- 4 egg yolks
- 0.5 cups granulated sugar
- 1 cups whole milk
- 0.5 cups heavy cream
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 0.5 teaspoons ground nutmeg
- 1 cups whipped cream, for garnish
- 0.25 teaspoons ground cinnamon, for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Stir until evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form a crust.
Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
In a medium saucepan, whisk together the egg yolks, 1/2 cup of granulated sugar, milk, and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 7-8 minutes). Do not let it boil.
Remove the saucepan from heat and stir in the gelatin until completely dissolved.
Add the dark rum, vanilla extract, and ground nutmeg to the mixture, stirring to combine. Let the mixture cool to room temperature.
Pour the cooled eggnog filling into the prepared crust. Smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, garnish the pie with whipped cream and a light dusting of ground cinnamon for a festive touch.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 31% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 27.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 69 mg | 5% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
