EGGNOG PIE
Even better than holiday eggnog in a glass is eggnog on a plate! This creamy pie delivers all that rich, wonderful flavor. It's pretty, too, with a sprinkling of nutmeg on top. -Florence Shaw, East Wenatchee, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. , Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.
Nutrition Facts : Calories 324 calories, Fat 21g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 218mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 0 fiber), Protein 6g protein.
HOLIDAY EGGNOG PIE
If you have ever had a traditional Buttermilk Pie then you will love this pie with its holiday twist! You can also add a splash of brandy or brandy extract for a little kick.
Provided by KILLAKALI03
Categories Desserts Pies Custard and Cream Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
- Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 53.3 g, Cholesterol 114.1 mg, Fat 19.7 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 175.2 mg, Sugar 36.8 g
EGGNOG BANANA PIE
This Eggnog recipe happens to be a low-fat option along with being only 6 pts for Weight Watchers points plus system. A wonderful lighter version of dessert that those watching their calories can enjoy some eggnog goodness guilt free. This recipe comes from my Diabetic Dessert cookbook. (After making this I must say that it...
Provided by Kimberly Biegacki
Categories Pies
Time 10m
Number Of Ingredients 10
Steps:
- 1. Line bottom and side of 9-inch pie pan with vanilla wafers.
- 2. Slice 2 bananas and arrange evenly on top of wafers. Sprinkle with 1/4 teaspoon nutmeg; set aside.
- 3. Place milk, cream cheese, pudding mix and brandy extact in food processor or blender; process until smooth. Sitr in whipped topping. Spoon mixture evenly over bananas, sprinkle with remaining 1/8 tsp nutmeg. Cover with plastic wrap and refrigerate until ready to serve (no longer than 4 hours). Just before serving, slice remaining banana and arrange decoratively on top of pie.
- 4. Calories: 214 Calories from fat 29% Total fat 7 grams Saturated fat 4 grams protein 6 grams carbs 33 grams cholesterol 14 mg sodium 297 mg dietary fiber 1 gram ----Weight Watchers points plus 6 pts per slice.
NICK'S EGGNOG PIE
After trying a few recipes for eggnog pie, I couldn't find one that was eggnoggy enough. After playing around and making a lot of pretty good pies that weren't what I was looking for, I got the results I liked. I don't know a lot of technical terms. This pie has about the same texture as pumpkin pie and actually tastes like eggnog.
Provided by Rev.Dr.Awesome
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish and cut excess crust from edges; fill with rice or pie weights.
- Bake in the preheated oven until lightly browned, about 10 minutes.
- Beat eggnog, sugar, cornstarch, eggs, egg whites, vanilla extract, nutmeg, and cinnamon together in a bowl until smooth; pour into crust.
- Bake until pie is set in the middle, 50 to 60 minutes.
Nutrition Facts : Calories 346 calories, Carbohydrate 49.1 g, Cholesterol 84 mg, Fat 13.9 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 5.4 g, Sodium 183.3 mg, Sugar 31.1 g
NO-BAKE EGGNOG CREAM PIE
If you are a fan of the popular holiday drink, then this dessert is for you. A no-bake graham cracker crust is topped with a rich and festive filling made with eggnog, cookie butter and whipped cream. Garnish the pie with more whipped cream and a sprinkle of nutmeg for a decadent, make-ahead holiday dessert that is sure to surprise your guests.
Provided by Zac Young
Categories dessert
Time 4h25m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Add the graham crackers and 1/4 cup of the sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the melted butter and pulse until the crumbs are completely coated.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. It may feel like you have too many crumbs but keep pressing until you have about a 3/4-inch-thick border all the way around. Refrigerate until ready to use.
- Add the cookie butter and cream cheese to a medium bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Beat in the eggnog.
- Add 1/2 cup heavy cream to a small bowl and beat with an electric mixer on medium speed until stiff peaks form, 2 to 4 minutes. Gently fold the whipped cream into the eggnog mixture until just combined. Pour the filling into the pie crust and smooth the top. Refrigerate until set, at least 4 hours and up to overnight.
- When the pie is ready to serve, add the remaining 1 cup heavy cream and the remaining 1/2 cup sugar to a small bowl. Whip on medium speed with an electric mixer until stiff peaks form, about 1 minute. Dollop the whipped cream on top of the pie and garnish with a sprinkle of nutmeg.
EGGNOG CREAM PIE RECIPE BY TASTY
This creamy, custardy pie is made with real eggnog, nutmeg, and hints of brandy and bourbon in a gingersnap pecan crust, then topped with fluffy whipped cream, toasted pecans, boozy caramel sauce, and more nutmeg! It's sure to be the showstopper of your holiday spread.
Provided by Aleya Zenieris
Categories Desserts
Time 3h25m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Make the crust: Preheat the oven to 350˚F (180˚C). Lightly grease a 9-inch pie tin with nonstick spray.
- Add the gingersnap cookies and pecans to a food processor and pulse until finely ground. Transfer to a medium bowl and stir in the sugar, ginger, nutmeg, and salt. Make a well in the center and pour in the melted butter, then mix until well incorporated.
- Transfer the cookie crumb mixture to the prepared pie tin, then use a flat-bottomed measuring cup or drinking glass to press evenly against the bottom and up the sides. Refrigerate for 15 minutes.
- Bake the pie crust for 15 minutes, until golden brown and set. Remove from the oven and let cool while you make the filling.
- Make the filling: Add the sugar and cornstarch to a medium saucepan and whisk very well to remove any lumps. Gradually pour in the eggnog, whisking between additions, to prevent lumps. Whisk in the egg yolks, nutmeg, and salt. Cook over medium heat, whisking constantly, until the custard thickens to the consistency of pudding and starts to boil, 4-6 minutes. Remove the pot from the heat and whisk in the butter, brandy, and rum, if using, until smooth.
- Pour the custard over the cooled crust and cover the pie with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Refrigerate for 2-3 hours, until completely set.
- Just before serving, make the whipped cream: In a medium bowl, whip the cream with an electric hand mixer on medium speed until soft peaks form, 1-2 minutes. (Alternatively, use a whisk to whip the cream until soft peaks form, 2-3 minutes.) Add the powdered sugar and vanilla and whip until medium peaks form and the cream holds its shape, 1-2 minutes more; do not over whip.
- Dollop the whipped cream on top of the pie. Top with caramel syrup, gingersnap cookie crumbs, toasted pecan pieces, and nutmeg.
- Enjoy!
EGGNOG PIE
If you don't already use freshly grated nutmeg, I highly recommend it. Most cookware stores sell nutmeg graters and your grocer sells whole nutmegs. There is an incredible difference in flavor and aroma. Add 3-4 hours to prep time for chilling.
Provided by SharleneW
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pour 1/4 cup water into a small bowl.
- Sprinkle gelatin over water and set aside to soften.
- In heavy 3 quart pan, heat half-and-half over medium heat until steaming.
- While half-and-half heats, combine egg yolks in a small bowl with 1/2 cup sugar and the nutmeg; whisk until smooth.
- Add 2-3 tablespoons of the hot half-and-half to the egg yolk mixture and whisk until smooth.
- Return tempered yolk mixture to the pan.
- Cook over medium-low heat, stirring constantly until mixture has reached 160°F on an instant-read thermometer and has thickened enough to coat a metal spoon, about 5 minutes.
- Pour custard into a large bowl.
- Stir in softened gelatin until dissolved, then stir in vanilla and rum.
- Refrigerate, stirring occasionally, until custard is chilled and mounds slightly when dropped from a spoon.
- In a large bowl of an electric mixer, beat egg whites on high speed until frothy.
- Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition.
- Continue to beat until sugar is dissolved and meringue holds glossy, stiff peaks.
- In another bowl, whip cream until it holds soft peaks.
- Fold about a cup of the egg whites into custard, then fold the mixture into remaining egg whites.
- Fold in whipped cream, then spoon into crust.
- Refrigerate pie until firm, 3 to 4 hours, or for up to 24 hours.
- Garnish with grated chocolate right before serving.
Nutrition Facts : Calories 423.2, Fat 28.5, SaturatedFat 14.2, Cholesterol 131.3, Sodium 175.7, Carbohydrate 34.3, Fiber 1.8, Sugar 19.2, Protein 7.1
EGGNOG BANANA PIE
Make and share this Eggnog Banana Pie recipe from Food.com.
Provided by nnreq
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Line bottom and side of 9 inch pan with vanilla wafers.
- Slice 2 bananas and arrange evenly on top of wafers.
- sprinkle with 1/4 teaspoon nutmeg; set aside.
- Place milk, cream cheese, pudding mix, and brandy extrect in food processor or blender; process until smooth.
- Stir in whipped topping.
- Spoon mixture evenly over bananas; sprinkle with remaining 1/8 teaspoon nutmeg.
- Cover with plastic wrap and refrigerate until ready to serve (no longer thatn 4 hours).
- Just before serving slice remaining banana and arrange decoratively on top of pie.
Nutrition Facts : Calories 207.9, Fat 8.7, SaturatedFat 4.3, Cholesterol 30.4, Sodium 231.3, Carbohydrate 28.2, Fiber 1.5, Sugar 16.8, Protein 5.8
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