Hello strangers! Sorry for dropping off the face of the earth with no warning. Some things have come up in my life that have left me with little time and energy, so I haven’t been able to make I Wanna Bake! as much of a priority as I might like. Bakeventures have been happening, though! There are lots of recipes and tutorials coming your way, starting right now with this (for once, timely) eggnog pie.
This recipe is based on my chocolate chip cannoli pie recipe. This time around, I took my own advice and puréed the ricotta first, and it was definitely the way to go. The pie ended up with a nice, smooth texture, just like the eggnog it’s mimicking. I should note that I originally tried to make the filling entirely in the food processor. This turned out to be a bad idea, because there’s too much filling to fit correctly, so I ended up with a leaky mess on my counter. Unless you have a super gigantic food processor, I’d recommend not trying this if you don’t feel like cleaning up sticky goop all evening.
I used store-bought eggnog for this recipe (sorry, dad). It’s nice and thick, so there’s no need for the heavy cream called for in the original recipe. You should be able to use your own homemade stuff, but I haven’t tested it that way myself, so I can’t tell you how it’ll turn out. If you do use your own and you’ve already put alcohol in it, you can leave the extra tablespoon of rum out.
On the subject of rum, I’d like to call out my new favorite brand. I discovered Kraken rum during a recent grocery store adventure. I had intended to buy a replacement bottle of Myers for a rum cake, but the neat Kraken bottle caught my eye. The price was comparable, so I decided to take a chance on it. I can’t personally speak to how it is for drinking, but man, this stuff is good for baking. It has a full, spicy vanilla flavor that’s made me want to add it to every bakeventure since I bought it (and I may have actually done so). If you’re looking for rum for baking purposes, I’d definitely recommend it. [Note: I’m not affiliated in any way with Kraken, I just liked it and thought I should share my thoughts with you.]
I made this into 6 mini pies to give as Christmas gifts, but this will work out great as a 9″ pie as well. The ramekins I baked them in held about half a cup of filling each (I also made some extra mini pies in muffin tins, so there probably would have been some filling left over if I hadn’t done that). You can try it this way too, because they are ridiculously adorable, or you can bake a regular-sized pie. If you make the mini pies, you will need to double the crust recipe. Additionally, don’t forget to take and share pictures!
You will need the following ingredients:
For the pie:
- 1 graham cracker crust, preferably made with ginger snaps (see this tutorial for directions)
- 15 oz. ricotta cheese
- 1 cup eggnog
- Tbsp. dark, spiced rum (as discussed above, I like Kraken)
- 4 eggs, lightly beaten
- cup powdered sugar
- 1 Tbsp. cornstarch
- tsp. ground nutmeg, plus extra for sprinkling on top
For baking ambiance:
- I’m really into SCSmas by Street Corner Symphony right now. It’s got a fun mix of traditional and bizarre, so it helped change things up a bit. It’s free to stream on Amazon Prime, so if you have a Prime account, you can check it out right now for free. It’s only 15 minutes long, but conveniently enough, the active prep for this pie probably won’t take you much longer than that.
Let’s get baking!
Prepare your crust as directed in the tutorial (or unwrap your storebought crust). Set aside to cool slightly and decrease your oven temperature (or preheat) to 325°F.
While your crust is baking and cooling, prepare the filling. Put the ricotta cheese and the eggnog into a food processor and process until the mixture is smooth (not grainy).
Pour the mixture into a large mixing bowl, add the eggs and rum, and beat until just combined. Add the cornstarch, nutmeg, and powdered sugar and beat, again, until just combined.
Pour the filling into your crust(s) until it almost reaches the top.
Bake until the center is just set and a toothpick inserted in the center comes out clean (for a 9″ pie, bake for 50 minutes, 30 minutes for 6 mini pies).
Let the pie(s) cool on a cooling rack for about an hour. Cover with plastic wrap or press and seal and transfer to the fridge to cool overnight to set fully. Sprinkle with a little more nutmeg and serve with whipped cream if desired.
You can download the printable PDF recipe here: Eggnog Pie