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Homemade Eggnog Pie

Total Time

Prep: 40 min. + chilling

Makes

8 servings

This dessert is a festive finale. It is rich and scrumptious.—Katherine Kuhlemeier, Pearl City, Illinois

Ingredients

  • 1-1/8 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 2/3 cup 2% milk
  • 3 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups heavy whipping cream, whipped
  • Pastry for single-crust pie (9 inches)
  • 1/8 teaspoon ground nutmeg

Directions

  1. In a small bowl, soften gelatin in cold water; set aside.
  2. In a large saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in gelatin and vanilla.
  3. Cool to room temperature, stirring occasionally. Fold in whipped cream. Pour into pie shell. Sprinkle with nutmeg. Refrigerate until set, about 2 hours.

Nutrition Facts

1 slice: 390 calories, 26g fat (14g saturated fat), 149mg cholesterol, 131mg sodium, 36g carbohydrate (21g sugars, 0 fiber), 4g protein.

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