Holiday Eggnog Pie Food
HOLIDAY EGGNOG PIE
I created this holiday pie one day when trying to use up a few things I had on hand. Everyone loved it! With pumpkin pie spice and eggnog, this creamy, dreamy pie has fantastic flavor. -Shirley Darger, Colorado City, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg., Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing.
Nutrition Facts : Calories 253 calories, Fat 15g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 179mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
HOLIDAY EGGNOG PIE
Steps:
- Soften 2 envelopes unflavored gelatin in 2 cups eggnog on top of double boiler. Add 1/4 cup sugar and stir until gelatin and sugar are throughly dissolved.
- Add 2 more cups of eggnog, nutmeg, and rum, if desired. Chill.
- Whip chilled mixture until light and fluffy and then fold in whipped heavy cream.
- Pour mixture into a 9- or 10-inch cooked pie shell. Chill until firm.
- Garnish with additional whipped cream and cherries, if desired.
EGGNOG AND HOLLY PIE
This is a very pretty and festive pie for the holidays. This recipe works well with either regular or low-fat eggnog/cream cheese (I've made it both ways with excellent results).
Provided by Kathy
Categories Pie
Time 5h11m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees.
- Thaw pie crusts if necessary.
- Place bottom crust in pie pan; trim crust even with edge.
- Using a small holly leaf cookie cutter, cut about 30 holly leaves from remaining crust.
- Beat egg white in a bowl.
- Brush edge of pie crust and underside of leaves with egg white and arrange around edge of crust.
- The end effect will be clusters of 3 leaves (2 on the crust and 1 on top of the filling).
- Put extra leaves on cookie sheet.
- Beat egg yolk in small bowl.
- Add food color.
- Brush leaves with green mixture.
- Bake crust 9-11 minutes and bake extra leaves 3-4 minutes.
- Cool.
- In small saucepan, sprinkle gelatin over 1/2 cup egg nog.
- Let stand 1 minute to soften gelatin.
- Cook over medium heat, stirring constantly, until dissolved.
- Remove from heat; set aside.
- In a large mixing bowl, combine powdered sugar, butter, and cream cheese.
- Beat on low until light and fluffy.
- Gradually add nutmeg, rum extract, gelatin mixture, and remaining egg nog.
- Beat on high until smooth.
- Refrigerate 15 minutes or until mixture mounds slightly when stirred.
- Pour into pie crust.
- Place extra holly leaves and red candies on filling to complete the holly leaf clusters.
- Sprinkle with nutmeg.
- Refrigerate until firm (about 4 hours).
Nutrition Facts : Calories 585.9, Fat 42.8, SaturatedFat 19.8, Cholesterol 129.1, Sodium 503.4, Carbohydrate 41.8, Fiber 1.7, Sugar 20.6, Protein 9.9
HOLIDAY EGGNOG PIE
Make and share this Holiday Eggnog Pie recipe from Food.com.
Provided by sheila
Categories Pie
Time 31m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In medium saucepan combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well.
- Over medium heat, cook and stir until thick and bubbly.
- Remove from heat and stir in rum; cool thoroughly.
- Beat until smooth; fold in whipped cream.
- Spoon into pie shell.
- Garnish with additional nutmeg to make it look nice.
- Chill 4 hours.
Nutrition Facts : Calories 576.4, Fat 44.1, SaturatedFat 23.6, Cholesterol 146.2, Sodium 328.1, Carbohydrate 37.9, Fiber 1.2, Sugar 16.8, Protein 5.9
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