Forget about all of your old holiday desserts because we’ve got your new favorite dessert recipe and this one takes the pie! Drinking egg nog around Christmas time has always been tradition, but what if we took that tradition to the next level and created an eggnog pie? Well, we did it, and it’s low carb and super easy to make! Check out the video and make it this Christmas for your family and friends.
We’ve Got Christmas Pies!
There is nothing more exciting to me than walking into someones house, whether it be my own or Matt’s Aunt Debra’s, and seeing home made pies. This year at Thanksgiving all Aunt Debra had was pumpkin… boringggg. If you want to impress and excite you need at least two different pies, and we’ve got all the pies you need!
- Low Carb Pecan Pie (two versions)
- Pumpkin Pie Cheesecake (Matt’s favorite)
- Coconut Cream Pie
Simple Pie Crust
The key to any good dessert pie is starting with a simple and slightly sweet pie crust. We’ve got the ‘perfect every time’ pie crust for you in a sweet and savory version!
For a recipe like this where no baking is required for the filling you always want to bake the pie crust all the way through. Traditionally, with other pies where you bake the entire thing (like our pecan pie) you only have to partially bake the crust, but for this recipe we doubled the bake time to ensure it was cooked through.
No-Bake Filling
Aren’t the best desserts the no bake kind? Easier preparation and quicker to eat! All that is required for this recipe is mix, fill and chill prior to serving. You can even get the kids involved.
What makes this filling no bake is the use of gelatin. Gelatin powder (note that is a pork or beef product) creates a gelatinous like consistency so whatever liquid it is used in will be more likely to hold it’s form. Another great example of this is Jello! Once the filling has chilled slicing into it will be smooth and each piece will hold it’s shape upon serving.
Raw Egg Yolks
You may be turned off at the thought of consuming raw yolks, but it’s important to note that the consumption of raw yolks, raw anything as a matter, is overblown. The risk of getting salmonella is very very low.
When we buy our eggs, especially when looking to consume them raw, we make sure we buy good quality eggs. That in itself assures me I have nothing to worry about when consuming raw eggs either in this delicious eggnog pie or in my morning bulletproof coffee!
More No-Bake Desserts!
Even though no bake can be taking the easy route, it doesn’t mean the desserts will be any less delicious. We’ve got a few that we think you should give a try before you preheat your oven!
We’ve taken all the hard work out of dessert this year with this easy, no-bake eggnog pie. You’ll have more time to focus on making sure your turkey or ham doesn’t come out dry and to enjoy with family and friends!
Eggnog Pie
What You Need:
- 9-inch Pie Pan
Ingredients:
Low Carb Sweet Crust
Filling
- 6 large egg yolks
- 1/2 cup Low Carb Sugar Substitute
- 30 drops liquid stevia
- 1/2 tsp rum extract optional
- 1/4 tsp ground nutmeg
- 1 tbsp unflavored gelatin
- 1/2 cup warm water
- 2 cups heavy whipping cream
Instructions:
Low Carb Sweet Crust
- Bake your crust all the way through for about 18-20 minutes. Watch edges so they don't burn. Allow to cool completely.
- Note: blog post for sweet crust indicates 8-10 minutes to partially cook through, but since we won't be baking the crust again we want it all the way cooked through prior to adding the eggnog filling!
Filling
- In a large bowl beat egg yolks with a hand mixture for 1-2 minutes. Add in erythritol, stevia, rum extract (if using), and nutmeg and mix until combined. Set aside.
- In a medium bowl add 1/2 cup warm water and 1 tbsp gelatin powder. Set aside and let it bloom for 3-5 minutes.
- While the gelatin is blooming whip the heavy cream to stiff peaks in a large bowl.
- Once gelatin has bloomed (it will be obvious) microwave it for 10-15 seconds so that it melts into the water.
- Add the gelatin mixture to the egg mixture and whisk until fully incorporated. Fold the egg mixture into the whipped cream.
- Transfer the eggnog mixture to the cooled pie crust and smooth out using a spatula. Garnish with additional nutmeg, if desired.
- Refrigerate for 4 hours prior to slicing and serving. Best stored in an air tight container up to 5 days.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Kelley L Blanks says
I absolutely loved this pie! However, I can’t figure out how you are getting to 3 net carbs a slice. Two cups of heavy whipping cream is 4 net carbs per slice alone. When I put this into Carb Manager as a recipe, it comes out to 6.2g net carbs. Am
Lisa says
What a great idea. That looks amazing!
Nancy L. McMahon says
You can pateurize eggs at home if you are very concerned about eating raw egg. There are lots of posts on internet is you search.
DamXam says
This is my favorite pie! Don’t waste your time looking for another pie recipe. All the flavors are there. It is perfection! Thank you Megha and Matt.
We also used this recipe to create my partner’s favorite pie, banana cream pie. It was a huge success. Sub out the rum extract for banana extract. Omit the nutmeg. Add a whipped topping consisting of HWC, a tiny bit of vanilla, and banana extract. Voila!
Jack says
You forgot the keto vanilla wafers.
Kara Thomsen says
Is it possible to sub the erythritol and stevia with lakanto monk fruit sweetener? I don’t have erythritol and stevia causes migraines. I will probably have to do this with many of the recipes I’m wanting to try, but not sure if it’s 1:1. Thank you.
Miranda (KetoConnect) says
Hey Kara – you can check out our conversion chart for help: Low Carb Sweeteners Conversion Chart
Angela Gilliam says
Just made this for Christmas day and my hubby said it was literally the best pie he’s ever had! It set perfectly too. I put the pic and tagged you on my Instagram.
Miranda (KetoConnect) says
So glad to hear you loved it!
Carolina says
Absolutely loved this recipe! I was pretty skeptical about whether or not the filling would hold up, or if it would simply run out of the shell into a sloppy mess upon the first slice. It wasn’t a problem at all. The pie set beautifully in the fridge, the stevia and erythritol balance each other out well and create a pretty realistic sweetness. Truly tastes like eggnog. Will definitely make this again!
Lori says
Did you change the temp on the oven for baking the crust all the way through? At 425 for 9 minutes, mine was completely cooked through and even burning on the edges. The filling is awesome – though I pasteurized mine because I have weird family members who freak out about anything being raw.
Keli L says
Loved this pie! Do you think I could make a chocolate version by just adding cocoa and substituting vanilla extract for the rum extract?
Pam says
I love, love, love all of your recipes I’ve tried. I really hate wasting the whites on the eggs, can egg substitute be used instead?
hanna says
@pam: There are quite some keto/low carb bread recipes out there that call for egg whites only, you might wanna use them for one of those. 🙂 I usually don’t make these because I don’t want to waste the yolks.
Jack says
Use the whites to make an egg white omelet. You can add one or two whole eggs to the omelet to improve the flavor, if need be.
Angel says
I can’t do the almond crust but my husband and I enjoyed this recipe as an ice cream! So delish!
Miranda (KetoConnect) says
Great idea!
Rose Marie Acosta says
I am excited to try this recipe. I love eggnog! Question: I don’t use a microwave. what would be the best way to heat up the gelatin?
Thanks!
Arlene Baker says
Would it be possible to warm the cream and the egg yolks on the stove carefully before making? I simply do not want to use raw eggs.
Miranda (KetoConnect) says
I would think so, though we haven’t tried it! I bet there are some recipes online that use cooked eggs and you could use the keto adaptations from this recipe
Sue Ostergaard says
Could you use this without the gelatin as eggnog?
Miranda (KetoConnect) says
We actually have an eggnog recipe too! Keto Eggnog | Homemade!
Jamie Lombard says
Possibly the best desert I’ve had since being Keto! You guys are the best
Miranda (KetoConnect) says
Yay! Glad you loved it!
Megan says
Looks delicious! Do you think I could use actual rum?
Sara says
Could real rum be used instead of extract?
Kace D. says
This looks amazing! Have you tried substituting pumpkin pie spices with garam masala? I saw it as recommendation on Google and it was a game changer the last time I used it in baking!
Myrna Kahle says
Yikes- What if you don’t have a microwave for the last part of the blooming process?
Miranda (KetoConnect) says
You could try some type of double boiler set up – it just needs to be warmed enough to dissolve. Might even work to set the dish with gelatin in a bigger dish with shallow hot water to see if that works.
susan b says
Where do I find the low carb crust?
Miranda (KetoConnect) says
It’s linked in the recipe card. Where it says low carb crust and underlined in yellow – if you click there, it will take you to the recipe!
Trish says
I don’t see the link for the crust. I looked for it highlighted or underlined in yellow in the recipe card, but I dont see it anywhere?
Miranda (KetoConnect) says
So weird! Sorry about that, here is the link! https://www.ketoconnect.net/keto-pie-crust