Eggnog Pie With Rum Recipe

Name: Eggnog Pie With Rum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) pie crust, baked; Filling:; 1 1/2 (.25 ounce) packages unflavored gelatin; 1/4 cup dark rum; 4 egg yolks; 1/3 cup white sugar; 1 1/3 cups scalded milk; 1 1/2 teaspoons vanilla extract; 1 pinch salt; 4 egg whites; 3/4 cup heavy cream, chilled; Topping:; 1 cup heavy cream, chilled; 3 tablespoons confectioners' sugar; 2 tablespoons rum, or to taste (optional); 1/8 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 pinch ground nutmeg, for garnish

Servings: persons

1 (9 inch) pie crust, baked
Filling:
1 1/2 (.25 ounce) packages unflavored gelatin
1/4 cup dark rum
4 egg yolks
1/3 cup white sugar
1 1/3 cups scalded milk
1 1/2 teaspoons vanilla extract
1 pinch salt
4 egg whites
3/4 cup heavy cream, chilled
Topping:
1 cup heavy cream, chilled
3 tablespoons confectioners' sugar
2 tablespoons rum, or to taste (optional)
1/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch ground nutmeg, for garnish

1
Sprinkle gelatin over 1/4 cup dark rum to soften for about 10 minutes.
2
Beat egg yolks and sugar with an electric mixer until the egg mixture falls like ribbon off the beaters, 3 to 5 minutes. Continue mixing on medium-high speed, and pour in scalded milk in a thin stream, mixing constantly.
3
Transfer mixture into a saucepan. Cook over medium-low heat, stirring constantly, until the custard coats a spoon, about 20 minutes. Do not allow to boil. Take the pan off the heat, and transfer to a bowl. Stir in softened gelatin mixture and vanilla, stirring until gelatin is completely melted. Chill custard over a bowl of ice until room temperature. Stir occasionally; do not let the custard set up.
4
Beat egg whites with a pinch of salt until stiff but not dry; set aside. Whip 3/4 cup heavy cream until medium-stiff peaks form. Gently fold whipped cream into the whipped egg whites. Fold in custard. Spread filling into prepared pie crust. Chill for 45 minutes in the refrigerator, or until filling is set.
5
Combine 1 cup chilled whipping cream, confectioner's sugar, 2 to 3 tablespoons rum, nutmeg, and cinnamon. Whip until soft peaks form. Spread over the top of the chilled pie, mounding in an attractive fashion. Dust the top of the pie with additional nutmeg.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (9 inch) pie crust, baked, Filling:, 1 1/2 (.25 ounce) packages unflavored gelatin, 1/4 cup dark rum, and more.

Yes, Eggnog Pie With Rum falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Pie With Rum

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