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."
photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate
Ready In:
1 pie




  • 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.
  • SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with fork in medium bowl. Set aside.
  • 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.
  • 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.
  • 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.
  • 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).

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<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>
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