Eggnog Pie Recipe

Eggnog Pie Recipe

  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 1 cup milk
  • 1/2 cup white sugar
  • 2 eggs, lightly beaten
  • 1/4 cup rum
  • 1 cup whipping cream
  • 1/4 pinch white sugar
  • 1 (9 inch) pie shell, baked
  • 1/2 teaspoon ground nutmeg
  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.
  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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