Ingredients for Cel's Eggnog Pie
- 2 cups eggnog
- Unflavored Gelatin
- 1/2 cup granulated sugar
- Pinch of salt
- 1 cup heavy whipping cream
- Rum Extract
- 1 teaspoon vanilla extract
- 9 Inch Baked Pie Crust
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How to Make Cel's Eggnog Pie
- In a medium saucepan, combine 1 packet (1/4 ounce) unflavored gelatin, 1/2 cup granulated sugar, and a pinch of salt.
- Gradually whisk in 2 cups eggnog. Cook over low heat, stirring constantly, until gelatin is completely dissolved (about 5 minutes). Do not boil.
- Pour the mixture into a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 4 hours, or until completely set.
- In a separate bowl, beat 1 cup heavy whipping cream until stiff peaks form. Gently fold in 1/4 cup rum (or rum extract) and 1 teaspoon vanilla extract.
- Gently fold the whipped cream mixture into the chilled eggnog mixture until just combined.
- Pour the filling into a 9-inch baked pie crust.
- Garnish with chopped pecans or walnuts, candied red and green cherries, and a dusting of nutmeg (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
47g
Fat
58g
Carbs
8g
