Eggnog Pie Recipe With Rum

EGGNOG CUSTARD PIE

Steps:

• Preheat oven to 350 °F.
• On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate.
• In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.
• Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.
• Cut into desired sizes and garnish with whipped cream and powdered sugar.

EGGNOG (SPIKED WITH RUM)

Steps:

• Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
• Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.

EGGNOG PIE

Steps:

• In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. , Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.

HOLIDAY EGGNOG PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
• Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.

CHRISTMAS EGGNOG PIE

Steps:

• Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.

KATE'S SPICED & SPIRITED EGGNOG PIE (NO GELATIN OR CREAM)

Steps:

• 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).

EGGNOG CREAM PIE RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350˚F (180˚C). Lightly grease a 9-inch pie tin with nonstick spray.
• Add the gingersnap cookies and pecans to a food processor and pulse until finely ground. Transfer to a medium bowl and stir in the sugar, ginger, nutmeg, and salt. Make a well in the center and pour in the melted butter, then mix until well incorporated.
• Transfer the cookie crumb mixture to the prepared pie tin, then use a flat-bottomed measuring cup or drinking glass to press evenly against the bottom and up the sides. Refrigerate for 15 minutes.
• Bake the pie crust for 15 minutes, until golden brown and set. Remove from the oven and let cool while you make the filling.
• Make the filling: Add the sugar and cornstarch to a medium saucepan and whisk very well to remove any lumps. Gradually pour in the eggnog, whisking between additions, to prevent lumps. Whisk in the egg yolks, nutmeg, and salt. Cook over medium heat, whisking constantly, until the custard thickens to the consistency of pudding and starts to boil, 4-6 minutes. Remove the pot from the heat and whisk in the butter, brandy, and rum, if using, until smooth.
• Pour the custard over the cooled crust and cover the pie with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Refrigerate for 2-3 hours, until completely set.
• Just before serving, make the whipped cream: In a medium bowl, whip the cream with an electric hand mixer on medium speed until soft peaks form, 1-2 minutes. (Alternatively, use a whisk to whip the cream until soft peaks form, 2-3 minutes.) Add the powdered sugar and vanilla and whip until medium peaks form and the cream holds its shape, 1-2 minutes more; do not over whip.
• Dollop the whipped cream on top of the pie. Top with caramel syrup, gingersnap cookie crumbs, toasted pecan pieces, and nutmeg.
• Enjoy!

FANTASTIC CREAMY EGGNOG PIE

Steps:

• In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
• In a saucepan, combine sugar, cornstarch and salt.
• Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.
• Stir in gelatin until dissolved.
• Remove from heat; cool to room temperature.
• Stir in extracts.
• Fold in whipped cream.
• Pour into pastry shell.
• Refrigerate until firm (about 3 or more hours).