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!
