KATE'S SPICED & SPIRITED EGGNOG PIE (NO GELATIN OR CREAM)

Kate's Spiced & Spirited Eggnog Pie (No Gelatin or Cream) image

Eggnog, rum, brandy, vanilla and warm spices in a spiced crumb crust. Why add extra calories folding whipped cream into the pie? The only whipped cream this pie has is on top.

Provided by Garden Gate Kate

Categories Pie

Time 45m

Yield 1 pie

Number Of Ingredients 19

Previous Next

Ingredients

3/4 cup crushed graham cracker crumbs (about 5 whole graham crackers)
3/4 cup gingersnap cookie (about 16 gingersnap cookies)
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/3 cup melted butter
4 egg yolks, at room temperature
6 tablespoons cornstarch
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups low fat eggnog (or regular)
2 tablespoons dark rum, good quality
2 tablespoons brandy, good quality
1 teaspoon vanilla extract
2 cups heavy whipping cream
3 tablespoons brown sugar
3/4 teaspoon dark rum, good quality
3/4 teaspoon brandy, good quality
1/2 teaspoon vanilla extract

Steps:

SPICED CRUMB CRUST: Preheat oven to 350F degrees. Mix all ingredients. Press mixture firmly against bottom and side of 9 inch pie plate. Bake at 350F degrees for 10 minutes or until light brown. Cool on wire rack. Allow the crust to cool completely before filling. Yields 1 pie crust.
SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with fork in medium bowl. Set aside.
In a large saucepan, sift cornstarch, nutmeg, cinnamon, and salt. Make sure there are no clumps because they will cause lumps later. Gradually stir in eggnog, 2 tablespoons of dark rum, and 2 tablespoons of brandy. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil and stir 1 minute.
Immediately stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and simmer 1 minute; remove from heat. Stir in vanilla. Pour into one fully baked Spiced Crumb Crust. Press plastic wrap on filling to prevent a tough layer from forming on top, but do not cover edges of crust tightly with plastic wrap because crust will get soggy. Refrigerate at least 3 hours until set and chilled. Store in the refrigerator.
SPIRITED WHIPPED TOPPING: Whip heavy whipping cream, brown sugar, ¾ teaspoon of dark rum, 3/4 teaspoon of brandy, and 1/2 teaspoon of vanilla together until stiff. Dollop on top of pie when serving.
NOTE: It is worth spending a little more money on good quality rum and brandy for a big improvement in flavor. I use Bacardi Select Dark Rum. Since good brandy is very expensive, I buy one 50 ml mini bottle of Remy Martin Fine Champagne Cognac VSOP. (Champagne Cognac is another name for brandy from the Cognac region of France).

Nutrition Facts : Calories 4010.9, Fat 292.4, SaturatedFat 175.3, Cholesterol 1928.2, Sodium 2072.5, Carbohydrate 253.7, Fiber 3.8, Sugar 166.1, Protein 59.5