Eggnog Custard Pie Recipes

HOLIDAY EGGNOG PIE

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.

HOLIDAY EGGNOG CUSTARD PIE

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.

EGGNOG CUSTARD PIE

Steps:

• Partially bake the pie crust (about 7 min@ 425).
• In a large bowl, combine eggnog, sugar, and eggs.
• Blend well.
• Pour into crust.
• Sprinkle with nutmeg or cinnamon.
• Bake at 350 for 35 minute.
• or until almost set.

PUMPKIN EGGNOG CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F.
• PREPARE THE CRUST:.
• Grind the gingersnap cookies until they resemble coarse cornmeal.
• Mix in the melted butter.
• Press mixture into a 10 inch, deep dish pie pan.
• Bake in preheated oven for 10 minutes.
• PREPARE THE FILLING:.
• Separate three of the eggs.
• Using an electric mixer, beat the three egg whites on high until stiff peaks form.
• In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
• Gently fold the egg whites into the pumpkin mixture.
• Pour into the prepared crust.
• Cover the edges of the pie dish with foil or a pie crust protector.
• Bake in the preheated oven for 90 minutes.
• Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
• Voila! Your pie is ready to serve. Easy as pie!
• The pie can be kept, covered in the fridge overnight.

EGGNOG CUSTARD PIE

Steps:

• 1. Preheat oven to 425 degrees
• 2. Partially bake the pie crust 5 - 7 minutes. Reduce heat to 350 degrees.
• 3. In a large bowl, combine eggnog, sugar, and eggs. Blend well. Pour into crust and sprinkle with nutmeg or cinnamon if desired.
• 4. Bake at 350 for 35 to 50 minute or until set.

EGGNOG CUSTARD PIE

Steps:

• 1. For Pie Crust: 2. Make fine crumbs with a rolling pin or in blender. 3. Melt butter. 4. Mix together all ingredients and press into greased pie dish. 5. Bake at 350 for 8 minutes. 6. Remove from oven and allow to cool before adding filling. 7. For Filling: 8. In a large bowl, whisk together eggs and eggnog. 9. Add sugar, cinnamon and nutmeg and whisk till well-blended. 10. Preheat oven to 425. 11. Place pie pan on a cookie sheet covered in foil, and pour filling into pie crust. 12. Sprinkle with cinnamon. 13. Bake ate 425 for 45 minutes, then lower heat to 350 and bake 45 minutes more, or until center of custard is NEARLY solid (Jell-O like)

EGGNOG CREAM PIE RECIPE BY TASTY

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!