HOLIDAY EGGNOG PIE
If you have ever had a traditional Buttermilk Pie then you will love this pie with its holiday twist! You can also add a splash of brandy or brandy extract for a little kick.
Provided by KILLAKALI03
Categories Desserts Pies Custard and Cream Pie Recipes
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.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 53.3 g, Cholesterol 114.1 mg, Fat 19.7 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 175.2 mg, Sugar 36.8 g
CHRISTMAS EGGNOG PIE
A dear friend always received rave reviews when she served this eggnog pie. So I knew I needed the recipe! It's great for busy people who still love to make homemade old fashioned Christmas desserts. -Patty Adler, Wray, Colorado
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 287 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 247mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 0 fiber), Protein 4g protein.
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
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