Amazing Eggnog Pie
I’ve been doing my best to get a somewhat Christmas-y post up each year and for the most part have been successful. The challenging part is honestly finding the time when it is not too early in the month and not too late while also doing all of the other things that need to get done in preparation for Christmas. This year, the holidays did seem to sneak up a little more quickly than they have in previous years though that may be just me getting older. I thought that I would gift all of you another recipe this season, even if it is cutting it close to Christmas.
This recipe is another one that I enjoyed immensely as a young person (though I wouldn’t give it to anyone too little due to the alcohol content…). If you have been reading the blog for a few years you will remember the Best Rum Balls recipe from 2020, this one today is similarly tied into my memories. Every year when I was growing up, my mom would make this pie at least once and it was always something of hers that I not only looked forward to, but had to have to feel like it was truly Christmas. I will say that so far this season, I have not had a chance to make this recipe, I am hoping to try it out maybe after Christmas so it can be part of New Years. I did make a batch of the rum balls again though, and they have turned out very well, maybe too well. In any event, if you were looking for a dessert for Christmas or New Years Dinner, I cannot recommend this Eggnog Pie enough, it is delicious. If you try it, I would love to hear your feedback and of course thanks to my mom for letting me put her recipe on here.
EGGNOG PIE
Ingredients:
1 graham cracker crumb pie crust (you will have to look this one up or grab one of the pre-made pie shells from the grocery store)
Zest of one orange
1 cup sugar
1/3 cup unsalted butter, chilled and cut into 1” cubes
8 oz. cream cheese, chilled and cut into 1” cubes
2/3 cup of dark rum ( you can also split it and swap some of the rum for Southern Comfort if you want to bring out additional orange flavour)
2 cups heavy cream
Directions:
(If you make your own crumb crust, you should refrigerate it until the butter is firm and set before filling it.)
Use the steel blade on your food processor and while it is running, drop the zest in and process through the tube until it is chopped finely.
Add the sugar and continue both are well blended.
Add the butter and process off and on until it is well blended
Do the same with the cream cheese. (This is a slow process)
Drizzle the rum through the top tube and blend well.
Beat the heavy cream in a separate bowl until it is fluffy and fold it gently into the cream mixture, you may want to do this in yet another bowl.
Spoon the fluffy mixture into the chilled prepared crust.
Refrigerate at least 2 hours before serving.
Sprinkle the top with either some reserved cookie crumbs, cinnamon or both. You could also possibly add whipping cream but that might be too much.
Happy holidays and enjoy!
