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Eggnog Pie

Baked eggnog pie made with spiced rum.
Course Dessert
Cuisine American
Keyword custard pie, eggnog, pie
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 527kcal

Ingredients

  • 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
  • teaspoon cloves
  • 3 eggs
  • 1 cup whipping cream heavy
  • 3 tablespoons dark rum
  • 1 chocolate or graham cracker crust

Instructions

  • 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.

Notes

The recipe is adapted from Egg 'n' Grogg Pie from The Four & Twenty Blackbirds Pie Book, which is an excellent cookbook!

Nutrition

Calories: 527kcal | Carbohydrates: 39g | Protein: 8g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 394mg | Potassium: 164mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1210IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 1mg