Eggnog Pie With Rum Recipes

TRADITIONAL RUM EGGNOG RECIPE

Steps:

• Gather the ingredients.
• Separate the egg into two bowls.
• With a hand mixer , beat the yolk until creamy.
• Beat the egg white with 1 teaspoon sugar until soft peaks form.
• Slowly fold the egg white and yolk together using a spoon.
• In a separate bowl, beat the cream with the vanilla and almond extracts and the remaining 1 teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
• Slowly fold the cream into the egg mixture.
• Serve immediately over ice, if you like, in a punch or martini glass .
• Garnish with grated nutmeg and cinnamon .

RUM EGGNOG PIE

Steps:

• 1. Combine in a bowl the pudding mix , eggnog and rum beat for 1 minute. Pour into cooled pie shell; chill till filling is set. Prepare topping: Beat 1 teaspoon rum into the thawed topping. Pile over pudding when filling is set. Chill. Top with pieces of candied fruit and almonds.

NO-BAKE EGGNOG CREAM PIE

Steps:

• In a large bowl, whisk together the instant dry pudding mix, eggnog, rum extract (if using) and nutmeg until thick, about 2 minutes. Fold in the Cool Whip or fresh whipped cream until fluffy and light. Spoon into the graham cracker pie crust and smooth out the top.
• Refrigerate the pie for at LEAST 4 hours, or overnight, to set.
• Just before serving, garnish with more whipped cream or Cool Whip and a sprinkling of nutmeg, if desired.

EGGNOG PIE

Steps:

• In 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. , Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.

YUMMY EGGNOG PIE

Steps:

• In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
• In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

CHRISTMAS EGGNOG PIE

Steps:

• Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.

EGGNOG CUSTARD PIE

Steps:

• Preheat oven to 350 °F.
• On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate.
• In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.
• Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.
• Cut into desired sizes and garnish with whipped cream and powdered sugar.

EGGNOG PIE WITH RUM

Steps:

• Sprinkle gelatin over 1/4 cup dark rum to soften for about 10 minutes.
• Beat egg yolks and sugar with an electric mixer until the egg mixture falls like ribbon off the beaters, 3 to 5 minutes. Continue mixing on medium-high speed, and pour in scalded milk in a thin stream, mixing constantly.
• Transfer mixture into a saucepan. Cook over medium-low heat, stirring constantly, until the custard coats a spoon, about 20 minutes. Do not allow to boil. Take the pan off the heat, and transfer to a bowl. Stir in softened gelatin mixture and vanilla, stirring until gelatin is completely melted. Chill custard over a bowl of ice until room temperature. Stir occasionally; do not let the custard set up.
• Beat egg whites with a pinch of salt until stiff but not dry; set aside. Whip 3/4 cup heavy cream until medium-stiff peaks form. Gently fold whipped cream into the whipped egg whites. Fold in custard. Spread filling into prepared pie crust. Chill for 45 minutes in the refrigerator, or until filling is set.
• Combine 1 cup chilled whipping cream, confectioner's sugar, 2 to 3 tablespoons rum, nutmeg, and cinnamon. Whip until soft peaks form. Spread over the top of the chilled pie, mounding in an attractive fashion. Dust the top of the pie with additional nutmeg.

NO BAKE EGGNOG PIE

Steps:

• Add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. (If the crust is too crumbly, add more butter.)
• Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.
• In a medium saucepan, combine pudding mix, nutmeg, and eggnog. Mix well. Cook over medium heat, stirring constantly, until very thick and bubbly (10-15 minutes).
• Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate for 1 to 1 1/2 hours, or until chilled completely.
• In a medium bowl, add the heavy cream. Using a hand mixer, start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.) Increase the speed to high and mix until you get thick, stiff peaks.
• Remove the chilled pudding from the refrigerator and beat until smooth. Then, fold in the whipped cream.
• Spoon the filling into the graham cracker crust. Sprinkle additional nutmeg over the top for garnish. Chill overnight before serving.