Rum Raisin Eggnog Pie

Rating: Unrated

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.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
2 hrs
total:
2 hrs 55 mins
Yield:
10 servings (serving size: 1 slice)
Nutrition Info
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Ingredients

Directions

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

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  • Preheat oven to 450°.

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

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

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

Per Serving:
235 calories; fat 9.5g; saturated fat 4.4g; protein 6.4g; carbohydrates 31.7g; cholesterol 70mg; iron 0.5mg; sodium 154mg; calories from fat 36%; fiber 0.3g; calcium 134mg.
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