This is an OLD recipe for eggnog pie. The recipe calls for making eggnog from scratch like my grandmother used to. You can put this in a traditional crust or Pecan Nut Crust from this site. Boiling the rum before adding to the recipe will remove almost all the alcohol. This really is an easy pie to make, and once you get the hang of it you can just about make it with your eyes closed! I guarantee rave reviews at Thanksgiving or Christmas!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling:
Topping:

Directions

Instructions Checklist
  • Sprinkle gelatin over 1/4 cup dark rum to soften for about 10 minutes.

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  • Beat egg yolks and sugar with an electric mixer until the egg mixture falls like ribbon off the beaters, 3 to 5 minutes. Continue mixing on medium-high speed, and pour in scalded milk in a thin stream, mixing constantly.

  • Transfer mixture into a saucepan. Cook over medium-low heat, stirring constantly, until the custard coats a spoon, about 20 minutes. Do not allow to boil. Take the pan off the heat, and transfer to a bowl. Stir in softened gelatin mixture and vanilla, stirring until gelatin is completely melted. Chill custard over a bowl of ice until room temperature. Stir occasionally; do not let the custard set up.

  • Beat egg whites with a pinch of salt until stiff but not dry; set aside. Whip 3/4 cup heavy cream until medium-stiff peaks form. Gently fold whipped cream into the whipped egg whites. Fold in custard. Spread filling into prepared pie crust. Chill for 45 minutes in the refrigerator, or until filling is set.

  • Combine 1 cup chilled whipping cream, confectioner's sugar, 2 to 3 tablespoons rum, nutmeg, and cinnamon. Whip until soft peaks form. Spread over the top of the chilled pie, mounding in an attractive fashion. Dust the top of the pie with additional nutmeg.

Cook's Note:

I recommend a Pecan Nut Crust for this pie.

Nutrition Facts

391.3 calories; 7.4 g protein; 22.9 g carbohydrates; 177 mg cholesterol; 172.9 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2003
very tasty Read More
(12)

Most helpful critical review

Rating: 1 stars
12/11/2017
I do a lot of baking and found this recipe tricky to make. I don't mind time consuming recipes but found it really lacked taste. Tasted like whip cream and rum pie. Will not make again Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/08/2003
very tasty Read More
(12)
Rating: 5 stars
12/08/2003
very tasty Read More
(12)
Rating: 4 stars
04/25/2012
I like this recipe I used the original one and it was very difficult to make so I really like the changes and how there is a better explination on the steps. Read More
(1)
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Rating: 1 stars
12/11/2017
I do a lot of baking and found this recipe tricky to make. I don't mind time consuming recipes but found it really lacked taste. Tasted like whip cream and rum pie. Will not make again Read More
Rating: 5 stars
10/09/2013
You are definitely right about this being an old recipe! Found it in a magazine in November 1975! Have been making this for many years. Pecan crust can be difficult to form but well worth the extra effort. Read More