Eggnog Pie
Baked eggnog pie made with spiced rum.
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
- ⅛ 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