- prep time20 min
- total time 200 min
- serves 8
Cinnamon Graham Cracker Crust1 sleeve (200 g) graham crackers
½ tsp salt
2 tsp ground cinnamon
2 Tbsp granulated sugar
½ cup unsalted butter, melted
Eggnog Cream Filling1 (370 mL) can evaporated milk or store-bought eggnog
1 cup whole milk (3.25%)
½ cup whipping cream (35%)
¼ tsp salt
½ tsp ground nutmeg
2 tsp powdered gelatin
¼ cup cornstarch
1 Tbsp vanilla extract
½ tsp rum or rum extract (optional)
Rum Whipped Cream1 cup whipping cream (35%)
1 Tbsp rum or 1/2 tsp rum extract
1 Tbsp granulated sugar
Cinnamon Graham Cracker Crust1. Preheat oven to 350ºF.
2. In a food processor, pulse crackers, salt, cinnamon, sugar, and butter until fully combined. Reserve 3 Tbsp for garnish. Firmly press remaining crust into the bottom and up the sides of an 8- or 9-inch pie plate. Bake for 10 minutes. Cool completely.
Eggnog Cream Filling1. In a medium saucepan, whisk all filling ingredients together until well combined. Whisking constantly, cook over medium heat, until mixture is boiling, 5 to 10 minutes. Once boiling, continue whisking and cook for 30 seconds.
2. After chilling, whisk filling again until smooth and lump-free; pour into prepared crust and smooth out evenly. Bake at 350ºF for 10 minutes.
Rum Whipped Cream1. While chilling filling, begin rum whipped cream. In a stand mixer or by hand with a whisk, beat 1 cup whipping cream, rum and sugar until medium-firm peaks form.
2. Spoon whipped cream over filling and garnish with reserved crust crumbles. Slice and serve chilled.