Eggnog pie is a simple custard pie that can be dressed up with some rum and raspberry sauce or served plain. It’s an easy and delicious addition to your holiday table.
I love eggnog so I buy it as soon as it’s available in the store. Store bought eggnog is generally too thick for me so I usually dilute it with milk but the flavor just brings cozy memories of the holidays.
One of my dear friends made the most killer eggnog I’ve ever tasted. Elizabeth was an amazing person – a trained lawyer, psychologist, and theologian. In later life, she became a nun – one of the spunkiest nuns I’ve known. She was a brilliant, strong Southern woman.
Elizabeth spiked her eggnog with enough bourbon to take the hair off your toes (or any other part of you). I had no idea what was coming the first time I tried it. After that, I made sure I’d eaten a full meal before partaking.
When I was in high school, I collected recipes. I have several hand-written cookbooks of recipes I liked that I’ve added to over the years. Recently, I was cleaning out a cupboard and found an old recipe box full of recipes from my high school days. This eggnog pie was among them.
Sadly, some of the cards were missing so I had to come up with the raspberry sauce for this one on my own. The raspberry sauce was pretty thin when I made it but thickened up after a day in the refrigerator. The pie recipe is incredibly easy. Aside from the crust, it’s no-bake so your oven is free for other holiday dishes.
In Elizabeth’s honor, I added rum to my Eggnog Pie (I didn’t have any bourbon on hand) but it’s great with or without alcohol. I love how the raspberry sauce complements the flavor of the eggnog and adds a splash of holiday color.
- 1 baked piecrust
- 2 cups eggnog
- 1 tablespoon unflavored gelatin (1 package)
- ¼ cup cold water
- ¼ cup rum or whiskey (optional)
- ½ cup whipping cream
- ½ cup sugar
- ¼ cup water
- 2 cups fresh raspberries
- 1 teaspoon grand marnier, kirsch or raspberry liqueur (optional)
- Prepare baked piecrust and let cool.
- Dissolve unflavored gelatin in cold water. Put one cup of the eggnog in a pan and heat until scalding. Add gelatin mixture and mix.
- Remove from heat and add remaining eggnog and rum. Refrigerate for 1 hour or until thickened. Don’t cool too long or your eggnog will become rubbery (if this happens, use a mixer and beat on high to get rid of lumps).
- Beat whipping cream until stiff. Fold into the eggnog mixture and then pour into shell. Cover and refrigerate at least 8 hours. Garnish with whipped cream and sprinkle with nutmeg.
- Serve with raspberry sauce.
- Combine water and sugar in a small saucepan and heat at medium temperature until the sugar dissolves and boils.
- Stir in 1 cup raspberries and cook for a few minutes, smashing the raspberries. Then add the second cup of raspberries and cook and smash them as well. Let cool to room temperature.
- Put in blender and pulse until pureed. Strain through a sieve to get rid of seeds. If desired add liqueur. Refrigerate until ready to serve.