Eggnog Pie
🕒 Cook Time: 30 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 45 minutes (Add 3-4 hours for chilling)
Description:
Indulge in the rich flavor and aroma of freshly grated nutmeg with this delightful Eggnog Pie recipe. Using whole nutmeg adds an incredible depth of taste, making this dessert a standout choice for any occasion. Perfect for Christmas celebrations or any time you crave a decadent treat.
Recipe Category: Pie
Keywords: Dessert, Christmas, < 60 Mins, Stove Top
Nutritional Information (Per Serving):
- Calories: 423.2
- Fat Content: 28.5g
- Saturated Fat Content: 14.2g
- Cholesterol Content: 131.3mg
- Sodium Content: 175.7mg
- Carbohydrate Content: 34.3g
- Fiber Content: 1.8g
- Sugar Content: 19.2g
- Protein Content: 7.1g
Servings: 8
Ingredients:
- 1 packet unflavored gelatin
- 1 cup half-and-half
- 3 eggs, separated
- 3/4 cup sugar, divided
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon light rum
- 1 pre-made pie crust
- 4 – 6 tablespoons water
- Grated chocolate for garnish
Instructions:
- Pour 1/4 cup water into a small bowl.
- Sprinkle gelatin over water and set aside to soften.
- In a heavy 3-quart pan, heat half-and-half over medium heat until steaming.
- While half-and-half heats, combine egg yolks in a small bowl with 1/2 cup sugar and the nutmeg; whisk until smooth.
- Add 2-3 tablespoons of the hot half-and-half to the egg yolk mixture and whisk until smooth.
- Return tempered yolk mixture to the pan.
- Cook over medium-low heat, stirring constantly until mixture has reached 160°F on an instant-read thermometer and has thickened enough to coat a metal spoon, about 5 minutes.
- Pour custard into a large bowl.
- Stir in softened gelatin until dissolved, then stir in vanilla and rum.
- Refrigerate, stirring occasionally, until custard is chilled and mounds slightly when dropped from a spoon.
- In a large bowl of an electric mixer, beat egg whites on high speed until frothy.
- Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition.
- Continue to beat until sugar is dissolved and meringue holds glossy, stiff peaks.
- In another bowl, whip cream until it holds soft peaks.
- Fold about a cup of the egg whites into custard, then fold the mixture into remaining egg whites.
- Fold in whipped cream, then spoon into crust.
- Refrigerate pie until firm, 3 to 4 hours, or for up to 24 hours.
- Garnish with grated chocolate right before serving.
Enjoy your creamy and delicious Eggnog Pie, a perfect holiday treat that will delight your taste buds with every bite!
