Eggnog Cream Pie

  • prep time20 min
  • total time 200 min
  • serves 8

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The decadent holiday pie is sure to surprise guests. A soft, custardy eggnog filling is contrasted by a spiced graham crust and spiked whipped cream. A slice of this feels as light as fresh snow, though its flavour packs a punch.
Eggnog Cream Pie
Directions for: Eggnog Cream Pie


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

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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.

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