EASIEST EGGNOG
Would the night be complete without egg nog?
Provided by sal
Categories Drinks Recipes Eggnog Recipes
Time 5m
Yield 3
Number Of Ingredients 5
Steps:
- Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 22.1 g, Cholesterol 156.5 mg, Fat 7.4 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 3.6 g, Sodium 119.3 mg, Sugar 22 g
IMPOSSIBLE EGGNOG PIE
This is another easy recipe in the "Impossible" crust category, as in crustless. If you love egg nog during the holidays, you'll like this custard-like pie. It's fast and easy to prepare with great flavor for all the egg nog lovers out there. Great for Thanksgiving, Christmas and New Years!
Provided by Synthetic Fate
Categories Pie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- In a blender, mix until smooth the first 6 ingredients in order listed.
- Pour into greased 9" pie pan.
- Sprinkle nutmeg and cinnamon generously on top.
- Bake for 40-45 minutes or until knife inserted in middle comes out dry.
IMPOSSIBLE EGGNOG COCONUT PIE
All ingredients go into the blender. Can you get easier than that? It becomes an amazing coconut custard pie. Make sure to eat cold. It is much better, if you can wait.
Provided by Dining Diva
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.
- Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture.
- Bake in preheated oven until set in the middle, about 45 minutes.
- Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 40.8 g, Cholesterol 130.1 mg, Fat 19.2 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 12.6 g, Sodium 161.6 mg, Sugar 29.4 g
EGGNOG PIE
I found this recipe last year on the back of an eggnog gift set. This pie is easy to make and compliments a Thanksgiving or Christmas dinner well. It keeps for days in the refrigerator so it can be made ahead of time. You can use eggnog with or without alcohol in it. I like to use Evan William's eggnog which has a lot of booze in it. Enjoy!
Provided by Roo1979
Categories Pie
Time 10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- In meduim saucepan combine pudding mix, 1/4 tsp nutmeg, and eggnog; mix well.
- Cook over medium heat until thick and bubbly.
- Remove from heat and stir in rum (if using); cool thoroughly.
- Beat until smooth; fold in whipped cream.
- Spoon into pie shell.
- Dust with additional nutmeg to make it look nice.
- Chill at least 4 hours.
Nutrition Facts : Calories 432, Fat 33.1, SaturatedFat 17.7, Cholesterol 109.6, Sodium 245, Carbohydrate 28.4, Fiber 0.9, Sugar 12.5, Protein 4.5
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.
IMPOSSIBLY EASY EGGNOG PIE
The classic flavor of Christmas is in an easy-to-make pie. You will enjoy this pie with Spiced Whipped Cream, recipe for which is included. Or for a colorful and festive dessert, you may wish to make fresh raspberry sauce by processing 1 cup fresh or frozen thawed and drained raspberries, 1 tablespoon water and 1 tablespoon sugar until smooth in the food processor. You can press through a sieve to remove seeds, if desired. Recipe comes from Betty Crocker.
Provided by Lorraine of AZ
Categories Pie
Time 57m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Spray bottom and side of a 9 x 1-1/4-inch pie plate, with cooking spray.
- Beat all ingredients except Bisquick and Spiced Whipped Creeam in medium bowl with a wire whisk. Stir in Bisquick mix. Pour into pie plate.
- Bake 42-45 minutes or until knife inserted in center comes out clean. Cool completely, about 1-1/2 hours. Serve with Spiced Whipped Cream. Store covered in refrigerator.
- Spiced Whipped Cream: Beat all ingredients in chilled small bowl with elefctric mixer on high speed until soft peaks form.
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
FANTASTIC CREAMY EGGNOG PIE
We make this wonderful eggnog pie every Christmas and we always make two or three pies at a time, it's a never-fail recipe that produces a light creamy pie, it's a perfect ending to a holiday dinner --- plan ahead the pie needs to chill a couple of hours before serving, prep time includes cooling time, see my recipe#66929
Provided by Kittencalrecipezazz
Categories Pie
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 430.5, Fat 28.6, SaturatedFat 13.9, Cholesterol 104.3, Sodium 323.4, Carbohydrate 35.9, Fiber 0.5, Sugar 18.5, Protein 7.6
COCONUT EGGNOG PIE
This easy recipe became a family favorite by happy accident. I was trying to use up extra eggnog and coconut from other holiday baking-and they are so good together. -Fay Moreland, Wichita Falls, TX
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, beat the first 7 ingredients until blended; stir in 2 cups coconut. Pour into crust; sprinkle with walnuts and remaining coconut. Bake on a lower oven rack 10 minutes., Reduce oven setting to 325°. Cover top loosely with foil. Bake until filling is set, 45-50 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 485 calories, Fat 27g fat (15g saturated fat), Cholesterol 73mg cholesterol, Sodium 327mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.
EGGNOG CREAM PIE
A unique eggnog flavor seeps through this rich, creamy pie filling, and hints of nutmeg and brandy add a cozy, wintery warmth for good measure.
Yield Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Number Of Ingredients 14
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.
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