eggnog pie

A smooth and silky pie filling made with all the seasonal notes of egg nog including rum extract and nutmeg.

Eggnog Pie

Low Carb Sweet Crust

erythritol

liquid stevia

tsp rum extract (optional)

nutmeg

gelatin

water

heavy whipping cream

Bake your crust all the way through for about 18-20 minutes. Watch edges so they don&#x27;t burn. Allow to cool completely.

Note: blog post for sweet crust indicates 8-10 minutes to partially cook through, but since we won&#x27;t be baking the crust again we want it all the way cooked through prior to adding the eggnog filling!

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.

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.

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

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

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

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

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

Filling

I love eggnog in all forms, but this eggnog pie might be my favorite configuration. Every bite is silky and like a holiday celebration for your taste buds.

Easy Eggnog Pie Recipe for The Holidays

sugar

all-purpose flour

eggnog

eggs, beaten

vanilla extract

unsalted butter, melted and slightly cooled

pie crust, unbaked

alcohol of choice (replace 2 tablespoons of eggnog)

cinnamon

Preheat the oven to 350 degrees Fahrenheit (175°C) and move the rack into the middle.

Whisk the sugar and flour in a large bowl until well distributed. Or do this in the bowl of a stand mixer on low with the whisk attachment.

Add the eggnog, beaten eggs, and vanilla to the sugar and flour mixture, then beat until everything is smooth and well incorporated. (Now is the time to incorporate any optional ingredients.)

Slowly pour the melted butter into the batter and mix to incorporate.

Put the pie crust on a baking tray, then carefully pour the eggnog mixture inside.

Bake the pie for 45 to 60 minutes. The pie is ready when the edges are set, but the center jiggles a little. (Baking times vary, so check the pie after 40 minutes.)

Remove the pie from the oven and let it cool on the counter. Then place it in the fridge to set for at least six hours before serving.

Top 2 eggnog pie recipes from across the web

The most viewed eggnog pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Eggnog Pie

Easy Eggnog Pie Recipe for The Holi...

Top 2 eggnog pie recipes from across the web

The most viewed eggnog pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggnog Pie

Easy Eggnog Pie Recipe for The Holi...

The most viewed eggnog pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine