Egg-nog Ice Cream Pie & Butter Rum Sauce

My personal favourite to make, my family loves it and requests that I make it EVERY year.


1 prepared graham cracker pie crust
Filling:
1 qt (1L) non-dairy vanilla ice cream (So Delicious)
1 vanilla bean (seeds only)
1 tsp freshly grated nutmeg
1 batch Butter Rum Sauce

• Preheat oven to 350F. Bake pie crust for 7-12 minutes until slightly golden and aromatic. Remove and let cool.
• Meanwhile, place ice cream in refrigerator or countertop until just softened. 
• Slice open vanilla bean and scrape out all seeds. In a food processor, add ice cream, vanilla seeds, and nutmeg. Process until seeds and nutmeg are incorporated into ice cream, working quickly so ice cream does not melt much. 
• Transfer into cooled pie crust, distributing evenly with a spatula. Cover pie and immediately place in freezer for a least 1 hour to harden. 
• To serve, let pie sit at room temperature for 5 minutes, then slice and drizzle with Butter Rum Sauce.

Butter Rum Sauce (wheat-free)

3/4 c plain or vanilla non-dairy milk

1-1 1/2 tbsp arrowroot powder

1/3 c unrefined sugar

3-3 1/2 tbsp Earth Balance Buttery Spread

1 1/2 tsp pure vanilla extract

1/4 tsp blackstrap molasses

1/4 tsp sea salt

2 tbsp rum (gold or dark)

• In a small bowl, combine 3 tbsp of non-dairy milk with arrowroot powder, mixing until well combined. In a saucepan on medium heat, combine arrowroot mixture wiht remaining ingredients, whisking to combine well. Bring mixture to a boil, stirring occasionally, then let it bubble slowly while stirring for another 30 seconds before turning off heat. Serve hot or warm.