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Eggnog Pie

Eggnog Pie

  • Prep

    30 m
  • Cook

    3 m
  • Ready In

    3 h 33 m
WESLEY MURKS

WESLEY MURKS

A pie for the microwave. 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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, let gelatin dissolve into water; set aside. Combine milk and 1/2 of the sugar in a small glass bowl. Microwave for 3 minutes or until milk begins to boil.
  2. In a medium bowl, stir gelatin mixture into the heated milk and sugar; gradually whisk in eggs using a wire whisk. Microwave mixture stirring with whisk after each minute until it thickens. Remove from microwave and pour in rum. Keep mixture refrigerated until it begins to set being sure to stir it occasionally as it chills.
  3. In a medium bowl, whip cream until soft peaks form; beat in remaining 1/2 of sugar. Set aside 1/2 cup of this mixture for garnish; keep refrigerated. Fold remaining whipped cream into microwaved mixture and pour into pie crust. Cover and refrigerate for 2 to 3 hours.
  4. Serve with reserved whipped cream and a dusting of nutmeg.
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Reviews

Laura Yessenia Kissel
2

Laura Yessenia Kissel

12/11/2011

love it really creamy and rich

BEESKNEES
2

BEESKNEES

8/29/2002

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

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