Dough for single-crust pie
1 tablespoon unflavored gelatin
1/4 cup cold water
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups eggnog
1 teaspoon vanilla extract
1 teaspoon rum extract
1 cup heavy whipping cream, whipped
Ground cinnamon or nutmeg, optional
1On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20 to 25 minutes. Remove foil and weights; bake until bottom is golden brown, 3 to 6 minutes longer. Cool on a wire rack.
3In 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.
4Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.
Total Time
Prep: 30 Min. + Chilling Cook: 10 Min. + Cooling
Anyone who likes to imbibe the creamy holiday drink is going to love eggnog pie. A buttery pie crust is paired with an eggnog filling for a festive, simple treat.
Nutrition Facts
1 piece: 375 calories, 25g fat (16g saturated fat), 101mg cholesterol, 273mg sodium, 31g carbohydrate (15g sugars, 1g fiber), 7g protein.