Eggnog Cream Pie With Caramel Rum Sauce

Eggnog Cream Pie with Caramel Rum Sauce… Where to begin with this beauty?! So many of my favorite flavors all wrapped into one, delicious dreamy holiday package.

I partnered with Diamond of California (my favorite) to make this holiday dessert using their new nut crusts. They have two different types: pecan and walnut. I went with the latter for this pie but I think in a pinch, you could use either. I have to tell you, I wasn’t sad about taking the crust element out of the whole equation. And having just made Thanksgiving for 30 people (30!), I welcome with open arms anything that will make life easier (but still delicious) over the holidays.

This pie is one part tender, walnut crust, one part caramel rum sauce and two parts eggnog cream, all topped off with the most foolproof marshmallow meringue you’ve ever shoved into your sweet face. You will LOVE this pie. Promise.

Before We Get Started 

  • CRUST. These Diamond Nut Crusts are such a dream to use!! They take a lot of the work of getting a beautiful pie onto the table and they are truly delicious. I used the walnut crust, but the pecan looks equally yum. They are ready to serve as is, really tasty, perfect for sweet or savory and aren’t fill with artificial flavors or other funky stuff. PRO TIP: If you’re going to take the crust out of the packaging to serve (like I did in the photos), make sure you do it before you fill the crust. 
  • CARAMEL. This is my standard caramel (that I love so much). Definitely let it cool down completely before you spread it along the crust. You’ll have just enough leftover to drizzle over the tops of everyone’s slices if they’re feeling it. If the caramel is in the fridge, it may need to come to room temperature (or do 10 seconds on high in the microwave) to make it pourable again. You don’t want it hot when you pour it on the crust, just drizzle-able.
  • CUSTARD. To me, this eggnog custard tastes just like the holidays — lightly spiced, creamy, delicious, soft, dreamlike. I can’t recommend using a strainer enough when making custards as it really does ensure a smooth finish. Make sure you chill it completely before assembling the pie.
  • MARSHMALLOW MERINGUE. I’m OBSESSED with this marshmallow meringue. It is smooth and creamy every time with nary the risk of over-whipping your meringue. And it holds its shape like a dream, did I mention that? This marshmallow meringue was inspired by this Jessie Sheehan recipe which is a total keeper.
  • MAKE AHEAD. You can make everything a day or two ahead of time, minus the marshmallow meringue. I think that’s best made the day you’re serving the pie, ideally within a couple of hours.
  • TIMING. Note that the caramel needs time to cool down and the custard needs time to chill through completely (which see note above, is why this is such a great make-ahead recipe). So plan your time in the kitchen accordingly. 

Let’s make some really delicious Eggnog Cream Pie with Caramel Sauce, shall we?



Eggnog Cream Pie With Caramel Rum Sauce

Makes 1 Pie/About 8 Servings

Caramel Rum Sauce

  • 12 tablespoons (170g/6 oz/ 1 ½ sticks) unsalted butter
  • ¾ cup (158g) brown sugar, packed
  • ½ cup (120ml) heavy whipping cream
  • 1 teaspoon real vanilla extract
  • 1/2 teaspoon sea salt
  • 2 tablespoons rum

For the Eggnog Cream 

  • 4 large egg yolks
  • 1⁄3 cup (40 g) cornstarch
  • 2 1/2 cups (592 ml) whole milk
  • 2⁄3 cup (128 g) granulated sugar
  • 1 vanilla bean, split and scraped or 1 teaspoon real vanilla extract
  • 1 teaspoon rum extract (optional)
  • 3/4 teaspoon nutmeg
  • ¾ teaspoon cinnamon
  • 2 tablespoon (28 g) unsalted butter

Marshmallow Meringue

  • 3 large egg whites
  • 3/4 cup (144 g) granulated sugar
  • 4 tablespoons light corn syrup
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon real vanilla extract

To Assemble

INSTRUCTIONS

For the Caramel Rum Sauce

  1. To make the caramel, place the butter and brown sugar in a medium, heavy-bottomed saucepan over medium-heat and whisk away for 2-3 minutes or until both are melted. Whisk in the heavy cream, vanilla and sea salt. Bring to a boil and then reduce to a simmer for 5-ish minutes. Continue to whisk and stir as it cooks. You want the caramel to thicken a bit, and it will also thicken as it cools. Whisk in the rum and set aside to cool. Refrigerate until ready to use. If the caramel starts to separate at any time, whisk until well blended. Additionally, before pouring the caramel into the pie crust, it may need 10 seconds in the microwave to make it easily pourable.

For the Eggnog Cream

  1. To make the eggnog cream, in a small bowl, stir the egg yolks and cornstarch until a smooth, thick paste forms. Set aside.
  2. In a medium heavy-bottomed saucepan, add the milk, granulated sugar and vanilla over medium heat, stirring until the sugar dissolves. Add 1 cup (240 ml) of the warmed milk mixture slowly to the egg yolk mixture, whisking the entire time. Once well blended, grab a strainer and strain the egg yolk mixture into the saucepan. Turn up the heat to medium high and constantly whisk until the mixture has thickened. This should take just a couple of minutes. Take it off of the heat and stir in the rum, nutmeg, cinnamon and butter; stir until the butter is melted. If the custard develops any lumps you may want to strain again for the smoothest consistency. Immediately scoop the mixture into a clean bowl and cover the surface with plastic wrap. This will keep a scab from forming. Place in the fridge until chilled through. This will take several hours.

For the Marshmallow Meringue

  1. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the clean bowl of an electric stand mixer and nestle it in a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Whisk until the mixture is opaque, frothy, the sugar is melted (rub some between two fingers, if it feels gritty, keep whisking) and warm to the touch. Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment. Mix on medium-high speed until stiff and glossy and cool to the touch, about 3-5 minutes. Add in the vanilla and mix for 20 seconds more. Welcome to your new favorite marshmallow meringue heaven.

To Assemble

  1. Coat the bottom of the Diamond Nut Crust with an even layer of the cooled caramel (about 2/3rds of the caramel). Add the eggnog cream over the caramel, smoothing the top with a spatula or spoon. Next, scoop the meringue onto the pie and then use the back of a spoon to make swirls and swoops. Use a torch to char the meringue using a circular motion, focusing on the peaks. 
  2. Thank you for making this Eggnog Cream Pie With Caramel Rum Sauce — I hope you love it! Please tag us @displacedhousewife #displacedhousewife @diamondnuts #nutsforpiecrust!! 

 

Eggnog Cream Pie With Caramel Rum Sauce
Author: 
Recipe type: Dessert
Serves: One Pie
 
Layers of rich caramel rum sauce and creamy egg nog custard all topped with a toasted marshmallow meringue! Holiday heaven!
Ingredients
  • Caramel Rum Sauce
  • 12 tablespoons (170g/6 oz/ 1 ½ sticks) unsalted butter
  • ¾ cup (158g) brown sugar, packed
  • ½ cup (120ml) heavy whipping cream
  • 1 teaspoon real vanilla extract
  • ½ teaspoon sea salt
  • 2 tablespoons rum
  • For the Eggnog Cream 
  • 4 large egg yolks
  • 1⁄3 cup (40 g) cornstarch
  • 2½ cups (592 ml) whole milk
  • 2⁄3 cup (128 g) granulated sugar
  • 1 vanilla bean, split and scraped or 1 teaspoon real vanilla extract
  • 1 teaspoon rum extract (optional)
  • ¾ teaspoon nutmeg
  • ¾ teaspoon cinnamon
  • 2 tablespoon (28 g) unsalted butter
  • Marshmallow Meringue
  • 3 large egg whites
  • ¾ cup (144 g) granulated sugar
  • 4 tablespoons light corn syrup
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon sea salt
  • ½ teaspoon real vanilla extract
  • To Assemble
  • 1 Diamond Nut Pie Crust (I used the walnut one!)
Instructions
  1. For the Caramel Rum Sauce
  2. To make the caramel, place the butter and brown sugar in a medium, heavy-bottomed saucepan over medium-heat and whisk away for 2-3 minutes or until both are melted. Whisk in the heavy cream, vanilla and sea salt. Bring to a boil and then reduce to a simmer for 5-ish minutes. Continue to whisk and stir as it cooks. You want the caramel to thicken a bit, and it will also thicken as it cools. Whisk in the rum and set aside to cool. Refrigerate until ready to use. If the caramel starts to separate at any time, whisk until well blended. Additionally, before pouring the caramel into the pie crust, it may need 10 seconds in the microwave to make it easily pourable.
  3. For the Eggnog Cream
  4. To make the eggnog cream, in a small bowl, stir the egg yolks and cornstarch until a smooth, thick paste forms. Set aside.
  5. In a medium heavy-bottomed saucepan, add the milk, granulated sugar and vanilla over medium heat, stirring until the sugar dissolves. Add 1⁄2 cup (120 ml) of the warmed milk mixture slowly to the egg yolk mixture, whisking the entire time. Once well blended, grab a strainer and strain the egg yolk mixture into the saucepan. Turn up the heat to medium high and constantly whisk until the mixture has thickened. This should take just a couple of minutes. Take it off of the heat and stir in the rum, nutmeg, cinnamon and butter; stir until the butter is melted. If the custard develops any lumps you may want to strain again for the smoothest consistency. Immediately scoop the mixture into a clean bowl and cover the surface with plastic wrap. This will keep a scab from forming. Place in the fridge until chilled through. This will take several hours.
  6. For the Marshmallow Meringue
  7. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the clean bowl of an electric stand mixer and nestle it in a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Whisk until the mixture is opaque, frothy, the sugar is melted (rub some between two fingers, if it feels gritty, keep whisking) and warm to the touch. Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment. Mix on medium-high speed until stiff and glossy and cool to the touch, about 3-5 minutes. Add in the vanilla and mix for 20 seconds more. Welcome to your new favorite marshmallow meringue heaven.
  8. To Assemble
  9. Coat the bottom of the Diamond Nut Crust with an even layer of the cooled caramel (about ⅔rds of the caramel). Add the eggnog cream over the caramel, smoothing the top with a spatula or spoon. Next, scoop the meringue onto the pie and then use the back of a spoon to make swirls and swoops. Use a torch to char the meringue using a circular motion, focusing on the peaks.
  10. Thank you for making this Eggnog Cream Pie With Caramel Rum Sauce -- I hope you love it! Please tag us @displacedhousewife #displacedhousewife @diamondnuts #nutsforpiecrust!!

This Eggnog Cream Pie with Caramel Rum sauce was created in collaboration with Diamond of California. A big thank you to them + you for supporting the brands I work with! xo

 

2 Comments

  • Paige 2019/12/03 at 10:55 PM

    First of all, i LOVE the Diamond Nut pie crusts!!! And i love this recipe – so unique and different while still screaming holiday cheer!!

    Reply
    • Rebecca Firth 2019/12/04 at 12:34 AM

      Me too!! They are the best!! There is a lot of holiday cheer shoved in here!! ;) xo

      Reply

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