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.
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
EGGNOG CRANBERRY PIE
Here's an elegant pie that says "holiday" in every bite. The tart cranberries contrast nicely with the rich eggnog layer. It's a repeat dessert at our house. -Ruth White, Bedford, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar, cornstarch and 2 tablespoons water until smooth; stir in cranberries. Cook over medium heat until thickened, stirring occasionally, about 5 minutes. Cool for 15 minutes. Pour into crust; set aside. , In a small saucepan, sprinkle gelatin over remaining water; let stand for 5 minutes. Cook and stir over low heat, stirring until gelatin is completely dissolved. Gradually stir in eggnog and rum. , Refrigerate until slightly thickened, stirring occasionally, about 5 minutes. Fold in whipped cream; pour over cranberry layer. Refrigerate until set, about 2 hours. Sprinkle with nutmeg.
Nutrition Facts : Calories 296 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 135mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY EGGNOG TART
Wow, what an amazingly beautiful pie with some bold flavors that work well together, especially if you enjoy eggnog and cranberries. It is definitely a show stopper and a wonderful choice for the holiday table. I was very excited to find this recipe on www.epicurious.com. This pie had alot of wonderful reviews and I look forward...
Provided by Kimberly Biegacki
Categories Other Desserts
Time 1h50m
Number Of Ingredients 29
Steps:
- 1. Special equipment: a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; about 3 cups pie weights or raw rice; a pie shield (optional); a small offset spatula. (I didn't have 3 cups of rice, so I just put another pie dish made of glass or maybe it was Pyrex down inside the other. It worked out in a pinch.)
- 2. Make crust: Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack. Reduce oven temperature to 300°F.
- 3. Make filling: Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
- 4. Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes,
- 5. ....then gently pour cream cheese mixture over it.
- 6. Bake tart: Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
- 7. Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours. Just before serving, remove side of pan.
- 8. FOR HOMEMADE CRANBERRY JAM: Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools). Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally. Cooks' note: Jam can be made 4 days ahead and chilled, covered. Makes about 2 cups --- Active time:15 min --- Start to finish:1 hr This Recipe for the jam is by Ruth Cousineau
- 9. FOR CANDIED-ORANGE & CRANBERRY COMPOTE:
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.
CRANBERRY EGGNOG MUFFINS
No one in my house wants to finish the leftover eggnog or cranberry sauce, so I use those ingredients to make warm muffins that vanish. -Nancy Mock, Colchester, Vermont
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened., Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl., Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 208 calories, Fat 5g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 275mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
EGGNOG CRANBERRY PIE RECIPE RECIPE - (4.5/5)
Provided by á-25393
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar, cornstarch and 2 tablespoons water until smooth. Stir in cranberries. Cook over medium heat for 5 minutes or until thickened, stirring occasionally. Cool for 15 minutes. Pour into baked pastry shell; set aside. In a small saucepan, sprinkle gelatin over remaining 4 tablespoons water> Let stand for 5 minutes. Cook and stir over low heat, stirring until gelatin is completely dissolved. Gradually stir in eggnog and rum. Refrigerate for 5 minutes or until slightly thickened, stirring occasionally. Fold in whipped cream. Pour over cranberry layer. Refrigerate for 2 hours or until set. Sprinkle with nutmeg.
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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