Eggnog Pie

Eggnog pie is as easy to make as eggnog and bears much likeness to its rich namesake custard spiked with rum. It’s just in a graham cracker crust. Think of it as a slightly tipsy-inducing cheesecake—and the most quintessential holiday dessert we can imagine when it comes to Christmas.

Adapted from Hannah Miles | Sweetie Pie | Ryland Peters & Small, 2015

This eggnog pie was inspired by the classic Christmas eggnog punch. It’s a rich, creamy, boozy Christmas dessert that imparts a tremendous amount of comfort thanks to its hefty splash of rum, er, we mean, it’s familiar flavors of cinnamon and nutmeg. It’s actually quite a lot like cheesecake…aside from the face that it packs a punch that’s guaranteed to make you jolly after a slice or two. We like to classify it under “holiday desserts for parties where people like to party.” [Editor’s Note: Best not to place this anywhere near the kids’ table!]–Renee Schettler Rossi

Eggnog Pie

• Quick Glance
• 25 M
• 1 H, 15 M
• Serves 10

Special Equipment: 9-inch (23-centimeter) tart pan with sides 3 inches deep, preferably springform

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Ingredients

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• For the graham cracker crust
• 7 ounces graham crackers or digestive biscuits
• 6 tablespoons butter (3 oz), melted, plus more for the pan
• For the eggnog pie filling
• 1 1/3 cups cream cheese, at room temperature
• 1 1/4 cups sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons dark rum or bourbon
• 1 heaped teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice or pumpkin pie spice
• Pinch freshly grated nutmeg
• 1/4 cup soft dark brown sugar
• 1/4 cup granulated sugar
• Pinch salt

Directions

• Make the graham cracker crust
• 1. Preheat the oven to 325°F (170°C). Butter a 9-inch (23-centimeter) round fluted tart pan with sides 3 inches deep.
• 2. Toss the crackers or biscuits in a food processor or blender and blitz until fine crumbs form or place them in a resealable plastic bag and bash with a rolling pin. Stir in the melted butter and mix until all the crumbs are well coated. If the mixture seems dry, add a little more butter. Press the crumbs onto the bottom and up the sides of the pan.
• Make the eggnog pie filling
• 3. With an electric mixer on medium-low speed, beat the cream cheese until smooth and nary a lump remains. Add the sour cream, eggs, vanilla, rum, cinnamon, apple pie spice, nutmeg, brown sugar, sugar, and salt and beat or whisk until smooth and creamy.
• Assemble the eggnog pie
• 4. Wrap the outside bottom and sides of the pan in foil, then place the pan on a rimmed baking sheet and pour in the filling. Grate a little extra nutmeg over the top of the pie.
• 5. Bake the eggnog pie in the preheated oven for 50 to 60 minutes, until the filling is set but still has a slight wobble in the center. (The pie may puff during baking and deflate during cooling. That’s okay. And the wobbliness in the center will go away as the pie rests.)
• 6. Let the pie cool in the pan on a wire rack until room temperature. Loosely cover the pie and slide it in the fridge at least 8 hours and up to 3 days before slicing and serving. Add a dollop of whipped cream, if desired. Originally published December 6, 2015.

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