For the Caramel Rum Sauce
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
To make the eggnog cream, in a small bowl, stir the egg yolks and cornstarch until a smooth, thick paste forms. Set aside.
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.
For the Marshmallow Meringue
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.
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.
Thank you for making this Eggnog Cream Pie With Caramel Rum Sauce -- I hope you love it! Please tag us @displacedhousewife #displacedhousewife @diamondnuts #nutsforpiecrust!!