Eggnog and Rum Fudge Pie

Spike egg nog ice cream with a bit of rum to make this frozen holiday pie even more spirited.

Eggnog and Rum Fudge Pie
Photo: Kritsada Panichgul
Prep Time:
1 hrs
Freeze Time:
14 hrs
Bake Time:
3 mins
Total Time:
1 hrs


  • 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*

  • cup toffee bits, crushed (1 1/2 ounces)

Chocolate Crumb Crust

  • Nonstick cooking spray

  • 1 cup finely crushed vanilla wafers (about 30 cookies)

  • cup powdered sugar

  • 3 tablespoon unsweetened cocoa powder

  • 3 tablespoon butter


  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

Nutrition Facts (per serving)

546 Calories
24g Fat
82g Carbs
5g Protein
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.

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