In my family, we are ALL about the pie for Christmas. We take a break from the usual pumpkin and pecan, and serve up “Christmas Pie”. It’s a made with whipped topping, cream cheese, and caramel. Everyone loves it. This year, I put my own spin on it, adding eggnog and rum to create Boozy Caramel Eggnog Pie.
Boozy Caramel Eggnog Pie is a frozen pie. It gets served straight from the freezer. Its texture is between ice cream and mousse—light and fluffy but still cold. It’s beyond amazing with a steaming cup of coffee.
I start with a graham cracker crust. Did you know that you cannot successfully transfer a store-bought graham cracker crust to your own pie plate? I learned the hard way. The crust fell into dozens of little pieces as I tried to transfer it into a glass pie dish. Moral of the story: stick with that aluminum pan that they give you with the crust!
There are a fair amount of eggnog pies out there. Almost all of them call for Jell-O instant pudding. I’m not against it, but I wanted a pie with more natural ingredients. Well, the joke was on me. I made the pie with homemade whipped cream, and the texture was a little too icy for my liking. I switched to a frozen whipped topping (with a few stabilizers in it), and the result was perfection. It was easier, too—no whipping cream with the mixer!
So my pie with semi-natural ingredients includes a mixture of cream cheese, sugar, eggnog, rum, nutmeg, and whipped topping. I used Trader Joe’s eggnog, Bacardi white rum, and Cool Whip whipped topping—nothing fancy!
The end result of Boozy Caramel Eggnog Pie is a cool and creamy frozen treat. And it really does taste like eggnog! The combination of the eggnog itself, the rum, and the nutmeg combine to create a flavor that’s reminiscent of the holidays. And because it’s the season to indulge, I added two layers of salted caramel sauce. Smucker’s makes a jarred salted caramel sauce that you’ll find at the grocery store with all of the other dessert sauces. I topped it all off with fresh ground nutmeg.
Boozy Caramel Eggnog Pie is no-bake. So you’ll be left with valuable oven space on Christmas Eve or Christmas Day! And best of all, Boozy Caramel Eggnog Pie takes about 10 minutes to assemble from start to finish. It takes about 5 hours to chill in the freezer, so make sure to leave time for that!
I served Boozy Caramel Eggnog Pie as the dessert for my Christmas dinner with Kelley from Haviland Events. She supplied the gorgeous china and table settings, and Liz from EJD Designs created the custom placemats. Both ladies are so talented—can you tell that they work as creatives in the hospitality/event industry? Kelley is a wedding and event planner, and Liz creates the most gorgeous wedding invitation suites. I’m just in love with how this table turned out!
Boozy Caramel Eggnog Pie
- 4 oz cream cheese, at room temperature
- ⅓ cup sugar
- ½ cup plus 2 tablespoons eggnog
- 2 tablespoons rum or bourbon
- ⅛ teaspoon fresh ground nutmeg
- 8 oz tub whipped topping (I used Cool Whip)
- 1 graham cracker crust
- ¾ cup prepared caramel sauce I used Smucker’s Simple Delight Salted Caramel sauce
- Additional nutmeg to garnish
- Place the cream cheese and sugar in a large mixing bowl. Beat with an electric mixer until smooth.
- Add the eggnog, rum, and nutmeg. Beat until smooth and all ingredients are combined.
- Using a spatula, gently fold in the whipped topping. Place half of the mixture in the graham cracker crust. Use a spatula to spread it evenly.
- Lightly drizzle half of the caramel over the top. Pour the remaining whipped cream mixture over the top (about ½ cup of the mixture may not fit in the crust—just leave any mixture that doesn’t fit in the bowl). Use a spatula to spread it evenly.
- Drizzle with the remaining caramel. Place in the freezer for at least 5 hours, or until firm.
- If desired, put a few toothpicks in the pie and cover the toothpicks with plastic wrap. Putting plastic wrap directly onto the pie will mess up the caramel drizzle.
- Remove from the freezer and immediately cut into slices.
- Place on plates, and garnish with a sprinkling of additional nutmeg, if desired. Put any remaining pie back into the freezer immediately.
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