I recently made this eggnog pie for a holiday dinner party, and it was a hit, so I’m excited to share the recipe with you all. This is a made-from-scratch eggnog pie; except the crust. Lol.
This eggnog pie is made with rum and gets baked for 40-45 minutes. It’s a custard-style pie with a texture almost like a cheesecake.
I made this eggnog pie for a Friendsgiving/holiday dinner. Here are a few other desserts that could work well for a dinner party:
You can use any kind of spiced rum in this eggnog pie—just avoid white rum. The most important tip is to allow enough time to let this pie fully cool/set before serving.
Similar to a cheesecake, you don’t necessarily want to plan to serve this warm from the oven as it can remain a little gooey until it fully cools.
This eggnog pie is creamy, flavorful and sure to bring a little holiday cheer. Enjoy! xo. Emma
Eggnog Pie
Baked eggnog pie made with spiced rum.
8
ounces
cream cheese
softened
¼
cup
white sugar
granulated
¼
cup
brown sugar
¼
teaspoon
salt
1
teaspoon
vanilla extract
¼
teaspoon
nutmeg
¼
teaspoon
cinnamon
⅛
teaspoon
cloves
3
eggs
1
cup
whipping cream
heavy
3
tablespoons
dark rum
1
chocolate or graham cracker crust
In a stand mixer with a paddle attachment, blend together the softened cream cheese and sugars.
Mix in the salt, vanilla, nutmeg, cinnamon, and cloves.
Stir in the eggs one at a time.
Stir in the heavy whipping cream and rum until just combined.
Place the pie crust shell (in its baking pan) on a baking sheet. Gently pour the mixture into the shell.
Bake at 324°F for 40-45 minutes, rotating halfway through. The pie should puff slightly on the sides while the center will still jiggle slightly even when fully baked.
Allow to cool fully before slicing and serving.
The recipe is adapted from Egg ‘n’ Grogg Pie from The Four & Twenty Blackbirds Pie Book, which is an excellent cookbook!