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Eggnog Cream Pie Recipe

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4 from 45 reviews

This Delicious Eggnog Cream Pie recipe features a crisp graham cracker crust infused with cinnamon and sugar, filled with a rich, creamy custard made from eggnog, evaporated milk, and cream, thickened with gelatin and cornstarch for a luscious texture. Topped with whipped cream flavored with rum extract, this pie is a perfect festive dessert combining classic holiday flavors with smooth, indulgent creaminess.

Ingredients

Crust

  • 1 pack (200 g) graham crackers
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon powder
  • 2 tablespoons sugar
  • 1/2 cup melted unsalted butter

Filling

  • 1 can (370 ml) evaporated milk or commercial eggnog
  • 1 cup full-fat milk (3.25%)
  • 1/2 cup heavy cream (35%)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons gelatin powder
  • 1/4 cup cornstarch
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon rum or rum extract (optional)

Topping

  • 1 cup heavy cream (35%)
  • 1 tablespoon rum or 1/2 teaspoon rum extract
  • 1 tablespoon sugar

Instructions

  1. Prepare the crust: Crush the graham crackers finely and mix with salt, cinnamon powder, and sugar. Add melted unsalted butter and combine well until the mixture resembles wet sand. Press this mixture firmly into the base and up the sides of a pie dish to form an even crust. Chill in the refrigerator while preparing the filling.
  2. Soften gelatin: Sprinkle the gelatin powder over a small amount of cold milk or water and let it bloom for about 5 minutes, until fully absorbed and gelatin is softened.
  3. Make custard base: In a medium saucepan, whisk together evaporated milk or eggnog, full-fat milk, 1/2 cup heavy cream, salt, ground nutmeg, and cornstarch. Place the pan over medium heat, stirring constantly to prevent lumps, and cook until the mixture thickens and coats the back of a spoon.
  4. Incorporate gelatin and flavorings: Remove the custard from heat and stir in the softened gelatin until it dissolves fully. Add vanilla extract and rum or rum extract if using. Mix well to combine all flavors smoothly.
  5. Assemble and chill: Pour the warm custard filling into the prepared graham cracker crust. Smooth the top with a spatula. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until set and chilled.
  6. Prepare topping: In a chilled bowl, whip 1 cup heavy cream with sugar and rum or rum extract until soft peaks form.
  7. Serve: Spread the whipped cream topping evenly over the chilled pie just before serving. Garnish with a light dusting of cinnamon or nutmeg if desired for an extra festive touch.

Notes

  • Substitute commercial eggnog for evaporated milk for fuller flavor.
  • Use rum extract instead of rum if avoiding alcohol.
  • Ensure gelatin is fully dissolved to avoid lumps in filling.
  • Chilling time can be extended to overnight for firmer set.
  • For a gluten-free option, use gluten-free graham crackers.

Find it online: https://recipethrive.com/eggnog-cream-pie-recipe/