Eggnog Parfait Pies

These little tart-sized pies taste like frozen eggnog in a pastry shell. Lemon gelatin dissolved in hot water, melted with vanilla ice cream, then spiked with nutmeg and rum flavoring. Beaten egg yolks go in for richness, and folded stiff egg whites give the filling that airy, mousse-like texture.

The ice cream trick is clever. Cutting it into chunks and stirring it into hot dissolved gelatin melts it while cooling the mixture down fast. You skip the long chilling step that gelatin usually needs. Once it’s partially set (think the consistency of unbeaten egg whites), you add the nutmeg, rum flavoring, egg yolks, and fold in the stiff egg whites.

Pour into pre-baked tart shells and chill until firm. Top with a swirl of whipped cream and candy sprinkles for a festive finish.

These are perfect for holiday dessert tables where you want something lighter than a full pie.

Kitchen Tips

• Let the gelatin mixture cool to partially set before adding egg yolks. Too hot and you’ll scramble them
• Beat the egg whites to stiff peaks before you start the gelatin. They need to be ready when the gelatin hits the right consistency, and timing matters
• Use pre-baked tart shells that are fully cooled. Warm shells will melt the filling
• Chill for at least 3 to 4 hours until firmly set before serving

Variations

• Use chocolate ice cream and skip the rum flavoring for a chocolate parfait pie
• Add a tablespoon of actual dark rum instead of rum flavoring for an adults-only version
• Swap tart shells for a graham cracker crust for a simpler presentation