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Eggnog Meringue Pie

Scott Phillips

Servings: 8 to 10

With its lofty snow-white cap, this pie looks like a classic lemon meringue, but one taste of the creamy, spiced-eggnog filling puts you right in the holiday spirit.


For the crust

  • 4 Tbs. unsalted butter, melted, plus extra for the plate
  • 9 whole graham crackers

For the filling

  • 5 large Safest Choice™ pasteurized egg yolks (reserve whites for the meringue)
  • 1⁄3 cup granulated sugar
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. table salt
  • 1-1/4 cups whole milk
  • 3/4 cup heavy cream
  • 1 envelope (1/4 oz.) unflavored gelatin
  • 1 Tbs. golden or light rum
  • 2 tsp. pure vanilla extract
  • 1-1/2 tsp. bourbon

For the meringue

  • 5 large Safest Choice™ pasteurized egg whites, at room temperature
  • 1/2 tsp. cream of tartar
  • 1/8 tsp. table salt
  • 3/4 cup granulated sugar


Make the crust

  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9-inch pie plate. Break the graham crackers into the bowl of a food processor and process to form crumbs. Add the melted butter and pulse until mixed; the crumbs should hold together when squeezed with your fingers. Scrape the mixture into the pie plate and press the crust evenly into the bottom and all the way up the sides of the plate. Use the bottom of a measuring cup to firmly press the crust into the plate. Bake until firm and slightly darker, about 4 to 6 minutes. Set on a wire rack to cool. (The crust can be made up to 1 day ahead and kept loosely covered at room temperature.)

Make the filling

  • In a large heatproof bowl, whisk the yolks, sugar, nutmeg, and salt until smooth and pale in color. Combine the milk and cream in a medium saucepan, sprinkle the gelatin over the surface, and let sit for 5 minutes to soften. Heat the mixture over medium heat, stirring occasionally, until hot but not boiling, about 3 minutes. Whisk the hot milk and cream into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, about 2 minutes. Remove from the heat and whisk in the rum, vanilla, and bourbon. Strain the mixture through a fine-mesh sieve into a large bowl or 8-cup measure, and let cool for 10 minutes, then pour into the pie crust. Chill until set, about 4 hours, or overnight.

Make the meringue and top the pie

  • In a stand mixer fitted with the whisk attachment, whip the egg whites, cream of tartar, and salt on high speed to form soft peaks, about 3 to 4 minutes.
  • Put the sugar and 1/4 cup water in a small saucepan and attach a candy thermometer to the side. Have ready a 1-cup heatproof measuring cup. Heat the sugar over medium-high heat until it reaches 235°F, about 4 minutes. Immediately transfer to the measuring cup and with the mixer on medium speed, slowly pour the sugar syrup down the side of the bowl. Increase the speed to medium- high and beat until firm, glossy, increased in volume, and no longer warm when you touch the bowl, about 2 to 3 minutes.
  • Mound the meringue on the pie and use a small offset spatula to create decorative swirls and peaks. Use a kitchen torch to brown the meringue all over, keeping the torch moving for even browning. Once topped with the meringue, the pie can be refrigerated, uncovered, for up to 3 hours before serving.


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