Rum Raisin Eggnog Pie

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.

Yield: 10 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 9.5g
  • Saturated fat: 4.4g
  • Protein: 6.4g
  • Carbohydrate: 31.7g
  • Cholesterol: 70mg
  • Iron: 0.5mg
  • Sodium: 154mg
  • Calories from fat: 36%
  • Fiber: 0.3g
  • Calcium: 134mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rum Raisin Eggnog Pie Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy