Recipes and Cooking Eggnog and Rum Fudge Pie Be the first to rate & review! Spike egg nog ice cream with a bit of rum to make this frozen holiday pie even more spirited. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 1 hrs Freeze Time: 14 hrs Bake Time: 3 mins Total Time: 1 hrs Servings: 12 Jump to Nutrition Facts Ingredients 1 recipe Chocolate Crumb Crust 1 cup sugar 1 5 ounce can (2/3 cup) evaporated milk 2 tablespoon butter 2 ounce unsweetened chocolate, chopped 1 teaspoon vanilla 2 pint eggnog ice cream 2 tablespoon dark rum (optional) ¾ cup sugar ½ cup boiling water ¼ cup meringue powder* ⅓ cup toffee bits, crushed (1 1/2 ounces) Chocolate Crumb Crust Nonstick cooking spray 1 cup finely crushed vanilla wafers (about 30 cookies) ⅓ cup powdered sugar 3 tablespoon unsweetened cocoa powder 3 tablespoon butter Directions Prepare Chocolate Crumb Crust. For fudge sauce, in a small saucepan combine the 1 cup granulated sugar, the evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 11/2 cups, stirring occasionally. Remove from heat; stir in vanilla. Transfer to a medium bowl; beat with an electric mixer on medium speed until almost smooth. Cover with plastic wrap. Set aside to cool completely. In a chilled bowl stir 1 pint of the eggnog ice cream until softened. If desired, stir in 1 tablespoon of the rum. Spread over cooled Chocolate Crumb Crust. Spoon half of the chocolate sauce in small spoonfuls over ice cream layer. Freeze about 2 hours or until nearly firm. Repeat with the remaining eggnog ice cream, rum (if desired), and the remaining fudge sauce. Return to freezer while preparing meringue. For meringue, in a medium mixing bowl stir together the 3/4 cup sugar and the boiling water until sugar is dissolved. Cool to room temperature (about 30 minutes). Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed toffee bits into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm. Preheat oven to 475°F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Before serving, sprinkle with the remaining crushed toffee bits. Serve immediately. Chocolate Crumb Crust Preheat oven to 375°F. Lightly coat an 8-inch springform pan with cooking spray; set aside. In a medium bowl combine vanilla wafers, powdered sugar, and cocoa powder. Stir in melted butter. Press crumb mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack. * Tip: Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store. Rate it Print Nutrition Facts (per serving) 546 Calories 24g Fat 82g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 546 % Daily Value * Total Fat 24g 31% Saturated Fat 14g 70% Cholesterol 83mg 28% Sodium 161mg 7% Total Carbohydrate 82g 30% Total Sugars 73g Protein 5g Vitamin C 0.2mg 1% Calcium 126mg 10% Iron 1.6mg 9% Potassium 226mg 5% Folate, total 15mcg Vitamin B-12 0.3mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.