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Eggnog Pie

Eggnog Pie

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WESLEY MURKS

A pie for the microwave. A graham cracker crust may be substituted for pre-baked pie crust. Creating this pie is a bit to do, but well worth the time spent!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, combine gelatin and cold water; set aside to soften. Combine milk and 1/2 cup sugar in a small glass bowl. Microwave for 3 minutes or until milk begins to boil.
  2. In a steady stream, pour hot milk into beaten eggs, whisking constantly. Cook custard in the microwave, whisking after each minute, until it thickens slightly, about 2 minutes. Stir in softened gelatin and mix until melted. Stir in rum.
  3. Let filling cool to room temperature. (If you refrigerate it, stir occasionally to prevent gelatin from setting too soon. See Editor's Note.)
  4. In a medium bowl, whip cream until soft peaks form; beat in 1/4 cup sugar.
  5. Set aside 1/2 cup of whipped cream for garnish; keep refrigerated. Fold remaining whipped cream into eggnog mixture. Pour filling into pie crust and refrigerate 4 hours or overnight.
  6. Garnish with reserved whipped cream and a dusting of nutmeg.
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Reviews

Laura Yessenia Kissel
3
12/11/2011

love it really creamy and rich

BEESKNEES
2
8/29/2002

This was yummy! We liked it best with the graham cracker crust.

adam kiernan
1
10/9/2014

Very good pie the only thing is I used a spiced rum need to use a milder rum without so many extra flavors so the egg nog flavor isn't over shadowed