Fantastic Creamy Eggnog Pie

READY IN: 3hrs
Recipe by Kittencalrecipezazz

We make this wonderful eggnog pie every Christmas and we always make two or three pies at a time, it's a never-fail recipe that produces a light creamy pie, it's a perfect ending to a holiday dinner --- plan ahead the pie needs to chill a couple of hours before serving, prep time includes cooling time, see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust

Top Review by WorkingMom2three

I liked this, but it was a little too gelatonous in texture for me. I used cool whip (as one of the reviewers suggested) instead of whipped cream - I wasn't sure how much 1c of whipped cream makes, but I probably added 2.5 cups? I thought the flavor was very good - I used Gingerbread flavor eggnog because that is what I had. I also bought a graham cracker crust because I thought it went with this pie more than pastry crust. I also used 1 tps of rum because I didn't have rum extract. If I made it again, I think I would use pudding (vanilla?) instead of gelatin and use the eggnog instead of milk in the pie - that might give it a more creamy texture.

Ingredients Nutrition

  • 1 tablespoon unflavored gelatin
  • 14 cup cold water
  • 13 cup sugar (or more, depending on how sweet you prefer the filling)
  • 2 tablespoons cornstarch
  • 14 teaspoon salt
  • 2 cups good-quality commercially-prepared eggnog (not low fat)
  • 1 teaspoon vanilla
  • 1 teaspoon rum extract
  • 1 cup whipping cream, whipped
  • 1 pastry shells, baked (9-inch)

Directions

  1. In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
  2. In a saucepan, combine sugar, cornstarch and salt.
  3. Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.
  4. Stir in gelatin until dissolved.
  5. Remove from heat; cool to room temperature.
  6. Stir in extracts.
  7. Fold in whipped cream.
  8. Pour into pastry shell.
  9. Refrigerate until firm (about 3 or more hours).

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