Step 1

Bake your crust all the way through for about 18-20 minutes. Watch edges so they don't burn. Allow to cool completely.

Step 2

Note: blog post for sweet crust indicates 8-10 minutes to partially cook through, but since we won't be baking the crust again we want it all the way cooked through prior to adding the eggnog filling!

Step 3

In a large bowl beat egg yolks with a hand mixture for 1-2 minutes. Add in erythritol, stevia, rum extract (if using), and nutmeg and mix until combined. Set aside.

Step 4

In a medium bowl add 1/2 cup warm water and 1 tbsp gelatin powder. Set aside and let it bloom for 3-5 minutes.

Step 5

While the gelatin is blooming whip the heavy cream to stiff peaks in a large bowl.

Step 6

Once gelatin has bloomed (it will be obvious) microwave it for 10-15 seconds so that it melts into the water.

Step 7

Add the gelatin mixture to the egg mixture and whisk until fully incorporated. Fold the egg mixture into the whipped cream.

Step 8

Transfer the eggnog mixture to the cooled pie crust and smooth out using a spatula. Garnish with additional nutmeg, if desired.

Step 9

Refrigerate for 4 hours prior to slicing and serving. Best stored in an air tight container up to 5 days.