Inspired by the classic Christmas punch, this easy eggnog pie imparts a tremendous amount of comfort thanks to its dose of cinnamon and nutmeg—and quite a wallop thanks to its hefty splash of rum. You could even say it tastes of Christmas.–Renee Schettler Rossi
LC Rum Punch Note
This eggnog pie ought to be classified under “holiday desserts for parties where people like to party.” The winter-spiced, cheesecake-like, rum-or-bourbon-spiked custard filling packs a potent punch guaranteed to make you feel jolly after a slice or two. So skip the punch bowl and grab a fork. [Editor’s Note: Best not to place this anywhere near the kids’ table!]
Special Equipment: 9-inch (23-centimeter) tart pan, preferably with removable sides
Eggnog Pie Recipe
- Quick Glance
- 25 M
- 1 H, 15 M
- Serves 10
- For the pie crust
- 7 ounces (200 grams) graham crackers or digestive biscuits
- 6 tablespoons (2 1/4 ounces/62 grams) butter, melted, plus more if needed
- For the filling
- 1 1/3 cups (300 grams) cream cheese, at room temperature
- 1 1/4 cups (300 milliliters) sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons dark rum or bourbon
- 1 heaped teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice or pumpkin pie spice
- Pinch freshly grated nutmeg
- 1/4 cup (50 grams) soft dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- Pinch salt
- Make the piecrust
- 1. Preheat the oven to 325°F (170°C). Butter a 9-inch (23-centimeter) round fluted tart pan with sides 3 inches deep.
- 2. Toss the crackers or biscuits in a food processor or blender and blitz until fine crumbs form or place them in a resealable plastic bag and bash with a rolling pin. Stir in the melted butter and mix until all the crumbs are well coated. If the mixture seems dry, add a little more butter. Press the crumbs on top of the base and up the sides of the pan.
- Make the filling
- 3. With an electric mixer on medium-low speed, beat the cream cheese until smooth and nary a lump remains. Add the sour cream, eggs, rum, cinnamon, apple pie spice, nutmeg, brown sugar, sugar, and salt and beat or whisk until smooth and creamy.
- Assemble the eggnog pie
- 4. Wrap the outside bottom and sides of the pan in foil, then place the pan on a rimmed baking sheet and pour in the filling. Grate a little extra nutmeg over the top of the pie.
- 5. Bake the eggnog pie in the preheated oven for 50 to 60 minutes, until the filling is set but still has a slight wobble in the center. (The pie may puff during baking and deflate during cooling. That’s okay. And the wobbliness in the center will go away as the pie rests.) Let the pie cool to room temperature. Loosely cover the pie and slide it in the fridge at least 8 hours and up to 3 days before slicing and serving. Top with a dollop of whipped cream, if desired.
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Eggnog Pie Recipe © 2015 Hannah Miles. Photo © 2015 Ryland, Peters & Small. All rights reserved.
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