Eggnog Bavarian Cream Pie Food

NO-BAKE EGGNOG CREAM PIE

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.

FANTASTIC CREAMY EGGNOG PIE

Steps:

• In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
• In a saucepan, combine 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 heat; cool to room temperature.
• Stir in extracts.
• Fold in whipped cream.
• Pour into pastry shell.
• Refrigerate until firm (about 3 or more hours).

EGGNOG BAVARIANS

Steps:

• Heat milk, vanilla bean and seeds, cinnamon, and nutmeg in a medium saucepan over medium-high heat until almost boiling. Remove from heat; cover, and let steep 1 hour.
• Reheat milk mixture over medium-high heat until almost boiling. Meanwhile, whisk together egg yolks, sugar, bourbon, and salt in a medium bowl. Pour hot milk mixture into yolk mixture in a slow, steady stream, whisking until combined. Clip a candy thermometer onto side of pan; pour milk-yolk mixture into pan, and cook over medium-low heat, stirring constantly, until it reaches 140 degrees, about 10 minutes. Pour through a fine sieve into a medium bowl.
• Prepare an ice-water bath; set aside. Sprinkle gelatin over 1/4 cup water in a heatproof bowl; let stand until softened, about 5 minutes. Place bowl over a pan of simmering water; stir until gelatin has dissolved. Stir gelatin mixture and vanilla extract into milk-yolk mixture. Place in ice-water bath; stir occasionally until mixture begins to thicken but is not set.
• Whisk cream in a medium bowl until soft peaks form. Whisk one-third of the whipped cream into the milk-yolk mixture; using a rubber spatula, gently fold in the remaining whipped cream. Divide mixture among serving cups; refrigerate at least 6 hours or overnight.

EGGNOG CREAM PIE

Steps:

• Prepare the pudding as directed, sustituting the milk with Eggnog.
• Blend the pudding with the softened cream cheese
• Pour into crust
• Refrigerate until set.
• Sprinkle top lightly with cinnamon.

EGGNOG CREAM PIE

Steps:

• Line unpricked pastry shells with double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil, bake 5 minutes longer. Cool,.
• In a small bowl, beat the cream cheese, confectioner's sugar, allspice and nutmeg until smooth. Fold in the 8 oz whipped topping. Spoon into crusts.
• In a large bowl, whish eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Spread over cream cheese layer. Top with with remaining whipped topping. Sprinkle with additional nutmeg.
• Cover and refrigerate for 8 hours or overnight.

EGGNOG CREAM PIE

Steps:

• To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks, milk, and eggnog and whisk until blended. Place the saucepan over medium heat, constantly whisking and scraping the sides until the mixture starts to bubble and thicken (be careful not to burn the cream). Once it has thickened, add the butter, 1 tablespoon at a time. Add the vanilla, nutmeg, and brandy, mixing well. Pour the cream mixture into a bowl and place it in the refrigerator to chill for at least 1 hour.
• Once the eggnog cream has cooled, remove it from the refrigerator. In a separate bowl, using an electric mixer on high speed, beat the heavy cream until it's stiff. Using a spatula, fold the whipped cream into the eggnog mixture until everything is blended smoothly. Pour the cream filling into the pie shell and place the pie shell in the refrigerator to set for at least 2 hours.
• When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Sprinkle the nutmeg over the whipped cream for decoration.
• Eggnog Cream Pie should be served cold. It can be stored in the refrigerator for up to 2 days.

EGGNOG CREAM PIE RECIPE BY TASTY

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 BAVARIAN CREAM PIE

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer.2. In medium saucepan stir together pudding mix, sugar and gelatin. Stir in eggnog. Cook and stir over medium heat until boiling. Remove from heat. Stir in rum or rum flavor. Cover surface with plastic wrap. Refrigerate about 1 hour or until almost set.3. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold whipped cream into the pudding mixture. Spoon into crust. Refrigerate about 4 hours or until set.4. Sprinkle with nutmeg. Store in refrigerator.