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Creamy Eggnog Pie with Spiced Rum Sauce

A festive holiday dessert featuring a spiced gingersnap crust, a rich homemade eggnog custard filling, and a decadent spiced rum caramel sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap Crust
  • 2 cups gingersnap cookie crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp sugar
Eggnog Custard
  • 3 cups full-fat eggnog
  • 0.75 cup sugar
  • 0.33 cup cornstarch
  • 4 egg yolks large
  • 0.5 tsp fresh nutmeg grated
  • 2 tbsp butter
Rum Sauce
  • 0.5 cup brown sugar
  • 0.33 cup heavy cream
  • 1 tbsp spiced rum optional

Equipment

  • 9-inch Pie Dish
  • Food processor
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F. Mix cookie crumbs and butter; press into pie dish. Bake 10 mins.
  2. Whisk sugar, cornstarch, nutmeg, and eggnog in a saucepan. Cook over medium heat until thickened and bubbly.
  3. Temper egg yolks with hot mixture, return to pan, and cook 2 more minutes.
  4. Stir in butter and vanilla. Pour into crust. Cover surface with plastic wrap and chill 4+ hours.
  5. For sauce: Simmer brown sugar, cream, and butter until dissolved. Stir in rum. Cool.
  6. Top chilled pie with whipped cream and drizzle with sauce.

Notes

Ensure the custard boils to fully activate the cornstarch. Use freshly grated nutmeg for the best flavor.