Pies & Tarts · Uncategorized

Eggnog pie with Raspberry Sauce

Gail

Eggnog pie is a simple custard pie that can be dressed up with some rum and raspberry sauce or served plain. It’s an easy and delicious addition to your holiday table.

A slice of creamy eggnog pie sits on a white dessert plate with a lacey edge. Swirls of whipped cream are dotted along the edge next to the crust. The slice is drizzled with raspberry sauce and ground nutmeg is sprinkled on the whipped cream. The edge of the whole pie is in the upper right corner.

I love eggnog so I buy it as soon as it’s available in the store. Store bought eggnog is generally too thick for me so I usually dilute it with milk but the flavor just brings cozy memories of the holidays.

One of my dear friends made the most killer eggnog I’ve ever tasted. Elizabeth was an amazing person – a trained lawyer, psychologist, and theologian. In later life, she became a nun – one of the spunkiest nuns I’ve known. She was a brilliant, strong Southern woman.

A slice of creamy eggnog pie sits on a white dessert plate with a lacey edge at the bottom of the photo. Swirls of whipped cream are dotted along the edge next to the crust. The slice is drizzled with raspberry sauce and ground nutmeg is sprinkled on the whipped cream. The whole pie is behind the slice of pie. There is a small white ceramic pitcher with raspberry sauce on the left in between the pie and the slice. They all sit on a red velvet cloth and pine garland is in the background behind the pie. The words "eggnog pie" are at the top of the photo.

Elizabeth spiked her eggnog with enough bourbon to take the hair off your toes (or any other part of you). I had no idea what was coming the first time I tried it. After that, I made sure I’d eaten a full meal before partaking.

When I was in high school, I collected recipes. I have several hand-written cookbooks of recipes I liked that I’ve added to over the years. Recently, I was cleaning out a cupboard and found an old recipe box full of recipes from my high school days. This eggnog pie was among them.

A whole eggnog pie sitting on a red velvet cloth is viewed from above. The filling is a pale yellow and swirls of whipped cream circle the pie just inside the crust. Ground nutmeg is sprinkled on the top. A pitcher of red raspberry sauce sits above and to the right of the pie. The lid to the pitcher sits to the left of pitcher. A garland of pine runs down the right hand side of photo. There is a red Poinsettia flower in the lower right corner of the photo and the words "Eggnog Pie" are in the upper left corner.

Sadly, some of the cards were missing so I had to come up with the raspberry sauce for this one on my own. The raspberry sauce was pretty thin when I made it but thickened up after a day in the refrigerator. The pie recipe is incredibly easy. Aside from the crust, it’s no-bake so your oven is free for other holiday dishes.

In Elizabeth’s honor, I added rum to my Eggnog Pie (I didn’t have any bourbon on hand) but it’s great with or without alcohol. I love how the raspberry sauce complements the flavor of the eggnog and adds a splash of holiday color.

Yield: 1 pie

Eggnog Pie with Raspberry Sauce

Eggnog Pie with Raspberry Sauce

Ingredients

  • 1 baked piecrust

Custard Filling

  • 2 cups eggnog
  • 1 tablespoon unflavored gelatin (1 package)
  • ¼ cup cold water
  • ¼ cup rum or whiskey (optional)
  • ½ cup whipping cream

Raspberry Sauce

  • ½ cup sugar
  • ¼ cup water
  • 2 cups fresh raspberries
  • 1 teaspoon grand marnier, kirsch or raspberry liqueur (optional)

Instructions

Pie

  1. Prepare baked piecrust and let cool.
  2. Dissolve unflavored gelatin in cold water. Put one cup of the eggnog in a pan and heat until scalding. Add gelatin mixture and mix.
  3. Remove from heat and add remaining eggnog and rum. Refrigerate for 1 hour or until thickened. Don’t cool too long or your eggnog will become rubbery (if this happens, use a mixer and beat on high to get rid of lumps).
  4. Beat whipping cream until stiff. Fold into the eggnog mixture and then pour into shell. Cover and refrigerate at least 8 hours. Garnish with whipped cream and sprinkle with nutmeg.
  5. Serve with raspberry sauce.

Raspberry Sauce

  1. Combine water and sugar in a small saucepan and heat at medium temperature until the sugar dissolves and boils.
  2. Stir in 1 cup raspberries and cook for a few minutes, smashing the raspberries. Then add the second cup of raspberries and cook and smash them as well. Let cool to room temperature.
  3. Put in blender and pulse until pureed. Strain through a sieve to get rid of seeds. If desired add liqueur. Refrigerate until ready to serve.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 198Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 87mgCarbohydrates: 22gFiber: 2gSugar: 14gProtein: 4g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

© Gail Dickinson

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