Eggnog Pie

A pie for the microwave. A graham cracker crust may be substituted for pre-baked pie crust. Creating this pie is a bit to do, but well worth the time spent!

• Preparation Time: 30 mins
• Cooking Time: 6 mins
• Total Time: 36 mins
• Calories: 307 Calories

Ingredients

• ½ cup white sugar
• ½ teaspoon ground nutmeg
• 1 cup milk
• 1 (9 inch) pie shell, baked
• 1 (.25 ounce) package unflavored gelatin
• ¼ cup cold water
• ¼ cup rum
• 2 eggs, lightly beaten
• 1 cup whipping cream
• ¼ pinch white sugar

Recipe Instructions

Step 1

In a small bowl, combine gelatin and cold water; set aside to soften. Combine milk and 1/2 cup sugar in a small glass bowl. Microwave for 3 minutes or until milk begins to boil.

Step 2

In a steady stream, pour hot milk into beaten eggs, whisking constantly. Cook custard in the microwave, whisking after each minute, until it thickens slightly, about 2 minutes. Stir in softened gelatin and mix until melted. Stir in rum.

Step 3

Let filling cool to room temperature. (If you refrigerate it, stir occasionally to prevent gelatin from setting too soon. See Editor's Note.)

Step 4

In a medium bowl, whip cream until soft peaks form; beat in 1/4 cup sugar.

Step 5

Set aside 1/2 cup of whipped cream for garnish; keep refrigerated. Fold remaining whipped cream into eggnog mixture. Pour filling into pie crust and refrigerate 4 hours or overnight.

Step 6

Garnish with reserved whipped cream and a dusting of nutmeg.