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.
Time 3h25m Yield 8 Number Of Ingredients 5 Steps:
Heat oven to 425°F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie. Do not prick crust. Bake at 425°F. for 7 to 9 minutes or until light golden brown. Reduce oven temperature to 350°F. In large bowl, combine sugar, eggnog and eggs; blend well. Pour into partially baked crust. Sprinkle with nutmeg. Bake at 350°F. for 45 to 50 minutes or until almost set. (Center of filling will be soft.) Cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.
Time 1h50m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust. Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.
Number Of Ingredients 7 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.
Time 40m Yield 8 servings. Number Of Ingredients 7 Steps:
Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.
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.
More about “holiday eggnog pie recipes”
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.
