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
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!
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
EGGNOG PIE
Make and share this Eggnog Pie recipe from Food.com.
Provided by Karen Anne Newton RN
Categories < 60 Mins
Time 50m
Yield 8 slices
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Spray pie plate with non stick spray.
- Place all ingredients in blender except nutmeg or cinnamon.
- Cover and blend on high for 15 seconds. (Or use beaters on high.).
- Pour in pie plate, and sprinkle with nutmeg or cinnamon, if desired.
- Bake about 40 minutes, or until knife inserted in center comes out clean. Cool 5 minutes. Serve warm or cold.
- Store in refrigerator.
- Spiced Whipped Cream (optional topping).
- 1/2 cup heavy whipping cream.
- 1 Tbl. sugar.
- 1/4 teaspoons nutmeg or cinnamon (optional).
- Beat all ingredients in a small chilled bowl with electric mixer on high speed until soft peaks form. (Chill the beaters in the freezer with the bowl before using.).
Nutrition Facts : Calories 189.5, Fat 7.2, SaturatedFat 3.2, Cholesterol 134, Sodium 156.4, Carbohydrate 23.9, Fiber 0.2, Sugar 17.6, Protein 5.6
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.
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