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Eggnog Pie

A smooth and silky pie filling made with all the seasonal notes of egg nog including rum extract and nutmeg.
Course Dessert
Cuisine American
Keyword eggnog pie
Chill Time 2 hours
Servings 8 servings
Calories 410kcal

Equipment

  • 9-inch Pie Pan

Ingredients

Low Carb Sweet Crust

Filling

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

Net Carbs: 3g
Serving Size: 1 Slice
Yields: 8 Slices

Nutrition

Calories: 410kcal | Carbohydrates: 6g | Protein: 9g | Fat: 39g | Fiber: 3g