Delicious holiday eggnog pie with rum! This creamy pie brings together the traditional flavors of eggnog and rum in a great tasting pie.
This traditional eggnog pie has been made in my family for the holidays for generations. And I still serve this pie every year at family Christmas parties.
It has a great flavor and texture and is always one my family looks forward to every year.
Make sure to bookmark or pin this recipe so you can find it the next time you want a great tasting eggnog pie.
Eggnog traces it’s history all the way back to the 13th century. Early versions were ale and frothy milk mixtures enjoyed in early medieval Britain.Did You Know
How to Make a Homemade Eggnog Pie using Rum
There are so many great flavors that come around during the holidays, and one of the most iconic is eggnog.
With it’s creamy flavor and kick of rum, this pie is one of my favorite ways to enjoy eggnog and I think you’re going to agree.
This recipe takes a bit of time to prepare, but it’s well worth the wait. And most of the prep time is chilling, so it’s a great pie to make a day ahead. But as long as you start it late morning, it will be ready by dinner time.
You just can’t beat the flavor of making a pie from scratch, and this recipe uses common ingredients so there’s a good chance you have everything you need on hand already.
Unflavored gelatin is the only ingredient I’ve heard from readers that they don’t regularly keep stocked. I use it frequently so it’s always in my pantry.
There are many great recipes you can use it in, so keep it stocked for future recipes!
- Unflavored Gelatin
- Granulated Sugar
- Heavy Cream
- Almond Extract
- Vanilla Extract
- Nutmeg (optional)
- Graham Cracker Crust
Eggnog: There are a number of different brands out available, and you can go with whichever you prefer. I do recommend sticking with regular, whole fat eggnog. The fat content is important for our final texture.
Heavy Cream: We will be making homemade whipped cream for our pie. Keep your heavy cream chilled until it’s time to whip it. You can also chill your beaters and mixing bowl to help whip your cream.
Rum: I won’t get into the debate of which rum has the best flavor. Just stick with a familiar or budget friendly option for your pie.
Crust: I usually use a premade graham cracker crust. This saves some time and the flavor is perfect for this pie. If you want to make your own, try this great recipe.
Nutmeg: Nutmeg is a traditional spice for eggnog and it’s a great way to add some flavor to your pie. Simply sprinkle some nutmeg on your completed pie before serving.
Note: You can make your own eggnog instead using store bought!
Simple Step by Step Recipe Instructions
In just a few simple steps, you’re going to have a delicious and unique pie perfect for serving the family or holidays guests.
Step 1: In your saucepan, add granulated sugar, salt, and unflavored gelatin.
Step 2: Stir your eggnog into the mixture and bring to medium low heat.
Step 3: Stir over heat until your gelatin has dissolved.
Step 4: Remove mixture from heat and chill for 40-45 minutes.
Step 5: Just before mixture finishes chilling, whip heavy cream until stiff peaks form.
Step 6: Fold whipped cream and the rest of your ingredients (except nutmeg) into your chilled mixture.
Step 7: Pour filling into graham cracker crust. You can smooth the top of leave textured.
Step 8: Chill your pie for 3-4 hours. Serve cold, with nutmeg sprinkled on top if desired, and enjoy!
Eggnog Pie (With Rum)
- 1 Saucepan
- 1 Mixer beaters chilled
- 1 Mixing Bowl chilled
- 2 Cups Eggnog
- 2 Tbs Rum
- 1 envelope Unflavored Gelatin
- 1 Cup Heavy Cream whipped to stiff peaks
- ¼ tsp Almond Extract
- 1 ½ tsp Vanilla Extract
- ¼ Cup Granulated Sugar
- ¼ tsp Salt
- 1 9" Graham Cracker Crust
- Nutmeg optional, to sprinkle on top of pie
- In your saucepan, add granulated sugar, salt, and unflavored gelatin.
- Stir your eggnog into the mixture and bring to medium low heat.
- Stir over heat until your gelatin has dissolved.
- Remove mixture from heat and chill for 40-45 minutes.
- Just before mixture finishes chilling, whip heavy cream until stiff peaks form.
- Fold whipped cream and the rest of your ingredients (except nutmeg) into your chilled mixture.
- Pour filling into graham cracker crust. You can smooth the top of leave textured.
- Chill your pie for 3-4 hours. Serve cold, with nutmeg sprinkled on top if desired, and enjoy!
Liv’s Rum Eggnog Pie Recipe Notes
- For best results whipping your cream, chill your beaters and mixing bowl in the freezer while mixture is chilling in the refrigerator.
- You can also try a chocolate cracker crust, the flavor goes very well with both types of crust. I’ve even baked a traditional pie crust and the flavor was excellent.
- Make sure to chill your pie long enough to fully set before serving. Serve cold with nutmeg sprinkled on top.
- Store your pie covered in your refrigerator for up to two days.