No Bake Eggnog 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.

NO-BAKE EGGNOG CREAM PIE

Steps:

• In a large bowl, whisk together the instant dry pudding mix, eggnog, rum extract (if using) and nutmeg until thick, about 2 minutes. Fold in the Cool Whip or fresh whipped cream until fluffy and light. Spoon into the graham cracker pie crust and smooth out the top.
• Refrigerate the pie for at LEAST 4 hours, or overnight, to set.
• Just before serving, garnish with more whipped cream or Cool Whip and a sprinkling of nutmeg, if desired.

NO BAKE EGGNOG PIE

Steps:

• Add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. (If the crust is too crumbly, add more butter.)
• Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.
• In a medium saucepan, combine pudding mix, nutmeg, and eggnog. Mix well. Cook over medium heat, stirring constantly, until very thick and bubbly (10-15 minutes).
• Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate for 1 to 1 1/2 hours, or until chilled completely.
• In a medium bowl, add the heavy cream. Using a hand mixer, start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.) Increase the speed to high and mix until you get thick, stiff peaks.
• Remove the chilled pudding from the refrigerator and beat until smooth. Then, fold in the whipped cream.
• Spoon the filling into the graham cracker crust. Sprinkle additional nutmeg over the top for garnish. Chill overnight before serving.

IMPOSSIBLY EASY EGGNOG PIE

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.