Kate's Spiced & Spirited Eggnog Pie (No Gelatin or Cream)

Eggnog, rum, brandy, vanilla and warm spices in a spiced crumb crust. Why add extra calories folding whipped cream into the pie? The only whipped cream this pie has is on top.

• Ready In: 45 mins
• Yields: 1 pie

Ingredients

• SPICED CRUMB CRUST

• 3⁄4 cup  crushed graham cracker crumbs (about 5 whole graham crackers)
• 3⁄4 cup  gingersnap cookie (about 16 gingersnap cookies)
• 3  tablespoons brown sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄3 cup  melted butter

• SPICED AND SPIRITED EGGNOG PIE

• 4  egg yolks, at room temperature
• 6  tablespoons cornstarch
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 3  cups  low fat  eggnog (or regular)
• 2  tablespoons dark rum, good quality
• 2  tablespoons brandy, good quality
• 1  teaspoon vanilla extract

• SPIRITED WHIPPED TOPPING

• 2  cups heavy whipping cream
• 3  tablespoons brown sugar
• 3⁄4 teaspoon dark rum, good quality
• 3⁄4 teaspoon brandy, good quality
• 1⁄2 teaspoon vanilla extract

Directions

1. SPICED CRUMB CRUST: Preheat oven to 350F degrees. Mix all ingredients. Press mixture firmly against bottom and side of 9 inch pie plate. Bake at 350F degrees for 10 minutes or until light brown. Cool on wire rack. Allow the crust to cool completely before filling. Yields 1 pie crust.
2. SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with fork in medium bowl. Set aside.
3. In a large saucepan, sift cornstarch, nutmeg, cinnamon, and salt. Make sure there are no clumps because they will cause lumps later. Gradually stir in eggnog, 2 tablespoons of dark rum, and 2 tablespoons of brandy. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil and stir 1 minute.
4. Immediately stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and simmer 1 minute; remove from heat. Stir in vanilla. Pour into one fully baked Spiced Crumb Crust. Press plastic wrap on filling to prevent a tough layer from forming on top, but do not cover edges of crust tightly with plastic wrap because crust will get soggy. Refrigerate at least 3 hours until set and chilled. Store in the refrigerator.
5. SPIRITED WHIPPED TOPPING: Whip heavy whipping cream, brown sugar, ¾ teaspoon of dark rum, 3/4 teaspoon of brandy, and 1/2 teaspoon of vanilla together until stiff. Dollop on top of pie when serving.
6. NOTE: It is worth spending a little more money on good quality rum and brandy for a big improvement in flavor. I use Bacardi Select Dark Rum. Since good brandy is very expensive, I buy one 50 ml mini bottle of Remy Martin Fine Champagne Cognac VSOP. (Champagne Cognac is another name for brandy from the Cognac region of France).