At this time of year, we usually have some straggling leftovers and I wanted to make something for Sunday dinner that would use up two cups of dairy eggnog. I remembered a pie I had made for Christmas in 1985 from an old 1978 Southern Sideboards cookbook. I adapted it a bit, including leaving out an extra two cups of whipped cream – I felt we had indulged enough over the holidays. It’s a good dessert with a crunchy graham cracker/almond crust and a smooth creamy filling. Make the day before serving so the pie can chill at least 6 hours or overnight.
DELICIOUS NO-BAKE EGGNOG PIE
- 1-1/2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup chopped almonds
- 1 tsp ground cinnamon
- ¼ cup butter, melted
- 1 envelope unflavored gelatin
- ¼ cup cold water
- 1/3 cup granulated sugar
- 2 Tblsp. cornstarch
- 1/8 tsp salt
- 2 cups dairy eggnog
- 2 Tbsp. rum
- 1 cup whipping cream, whipped
- Freshly grated nutmeg for topping
TO MAKE THE CRUMB CRUST:
Combine graham cracker crumbs, ¼ cup sugar, almonds, cinnamon and melted butter in a small bowl.
Press the mixture on the bottom and sides of a buttered 10-inch pie pan (deep).* Set aside.
TO MAKE THE FILLING:
In a cup, sprinkle gelatin over water to soften – set aside. Mix 1/3 cup sugar, cornstarch and salt in top of double boiler. Gradually stir in eggnog. Cook over hot, not boiling water, stirring constantly until thickened.
Remove from heat and stir in softened gelatin until dissolved. Allow filling to cool …
This has nothing to do with eggnog pie but I couldn’t resist showing you this picture. It’s not everyone who can look out the back door and see a St. Bernard dog in the snow. Our neighbor’s dog is usually looking for a shady spot or barking to get back in the house, but today he was in his glory in all that beautiful snow.