Love eggnog? This pie's for you! Real whipped cream folded into the eggnog filling, with an Oreo® cookie crust. Melt-in-your-mouth heaven.

miss B

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
3 hrs
total:
3 hrs 20 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

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

Directions

Instructions Checklist
  • Combine water and gelatin in a bowl.

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  • Whisk white sugar, cornstarch, and salt together in a heavy saucepan over medium heat. Gradually add eggnog to sugar mixture, stirring constantly. Cook and stir until eggnog mixture is thickened, 3 to 4 minutes; continue to cook for 2 minutes more. Remove from heat.

  • Stir gelatin mixture into eggnog mixture until gelatin is completely dissolved. Stir in rum extract. Chill eggnog mixture in the refrigerator until cold, at least 1 hour.

  • Beat 1 cup cream in a cold glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into chilled eggnog mixture; pour mixture into prepared cookie crust. Chill pie in the refrigerator until set, at least 1 hour.

  • Beat cream in a cold glass or metal bowl. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds rather than a sharp peak. Spread cream atop the chilled pie. Refrigerate until chilled, at least 1 hour.

Nutrition Facts

491 calories; protein 5.8g 12% DV; carbohydrates 39.5g 13% DV; fat 35.4g 55% DV; cholesterol 119.3mg 40% DV; sodium 391.7mg 16% DV. Full Nutrition