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Rum Raisin Eggnog Pie

Prep time 15 mins
Cook time 40 mins
Other time 2 hrs
Yield 10 servings (serving size: 1 slice)
To prevent spills, pull out oven rack. Place pie plate containing pastry and raisins on rack. Pour egg mixture over raisins and sprinkle with nutmeg. Bake as directed.

Ingredients

  • 1/2 cup raisins
  • 1/4 cup light rum
  • 1/2 (15-ounce) package refrigerated pie dough
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 1 1/2 cups eggnog
  • 1 cup fat-free evaporated milk
  • 1/3 cup sugar
  • 1/8 teaspoon ground nutmeg

Nutrition Information

  • calories 235
  • fat 9.5 g
  • satfat 4.4 g
  • protein 6.4 g
  • carbohydrate 31.7 g
  • cholesterol 70 mg
  • iron 0.5 mg
  • sodium 154 mg
  • caloriesfromfat 36 %
  • fiber 0.3 g
  • calcium 134 mg

How to Make It

  1. Combine raisins and rum in a small saucepan. Bring to a boil; cover, remove from heat, and let stand 1 hour.

  2. Preheat oven to 450°.

  3. Unfold piecrust in a 9-inch pie plate. Fold edges under and flute.

  4. Combine eggs, egg whites, and next 3 ingredients in a medium bowl. Stir in raisin mixture. Pour mixture over crust. Sprinkle with nutmeg.

  5. Bake at 450° for 10 minutes. Reduce oven temperature to 325°. Bake 25 minutes or until set. Chill until ready to serve.

Oxmoor House Healthy Eating Collection