Microwave Eggnog Pie

    Microwave Eggnog Pie

    Recipe Picture:Microwave Eggnog Pie
    3

    Microwave Eggnog Pie

    (4)
    3hours33min


    3 people made this

    You can make a delicious pie in the microwave, and this recipe proves it! You can make your own crust if you prefer it to pre-made.

    Ingredients
    Serves: 7 

    • 1/4 cup cold water
    • 1 (10g) packet gelatine
    • 1 cup (250ml) milk
    • 3/4 cup (185g) white sugar
    • 2 eggs, lightly beaten
    • 1/4 cup rum
    • 1 cup thickened cream
    • 1 pre-made pie crust, baked
    • 1/2 teaspoon ground nutmeg

    Directions
    Preparation:30min  ›  Cook:3min  ›  Extra time:3hours chilling  ›  Ready in:3hours33min 

    1. In a small bowl let gelatine dissolve into water; set aside. Combine milk and 1/2 of the sugar in a small glass bowl. Microwave for 3 minutes or until milk begins to boil.
    2. In a medium bowl stir gelatine mixture into the heated milk and sugar; gradually whisk in eggs using a wire whisk. Microwave mixture stirring with whisk after each minute until it thickens. Remove from microwave and pour in rum. Keep mixture refrigerated until it begins to set being sure to stir it occasionally as it chills.
    3. In a medium bowl whip cream until soft peaks form; beat in remaining 1/2 of sugar. Set aside 1/2 cup of this mixture for garnish; keep refrigerated. Fold remaining whipped cream into microwaved mixture and pour into pie crust. Cover and refrigerate for 2 to 3 hours.
    4. Serve with reserved whipped cream and a dusting of nutmeg.
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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (4)

    by
    4

    love it really creamy and rich  -  11 Dec 2011  (Review from Allrecipes USA and Canada)

    by
    3

    This was yummy! We liked it best with the graham cracker crust.  -  07 Jan 2002  (Review from Allrecipes USA and Canada)

    by
    2

    Very good pie the only thing is I used a spiced rum need to use a milder rum without so many extra flavors so the egg nog flavor isn't over shadowed  -  09 Oct 2014  (Review from Allrecipes USA and Canada)

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