NO-BAKE EGGNOG PIE
Your holiday won't be complete without this No-Bake Eggnog Pie! It'll become a family-favorite!
Provided by Jamie Sherman
Time 4h7m
Number Of Ingredients 6
Steps:
- In a large mixing bowl with a hand-held mixer, beat pudding mix with eggnog for 2 minutes. The pudding mixture should thicken slightly. Gently fold in 1 cup whipped topping until just combined. Spoon mixture into pie crust.
- Refrigerate at least four hours.
- To serve, place a dollop of whipped topping and a sprinkle of nutmeg on each serving.
Nutrition Facts : Calories 304 calories, Cholesterol 51 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, Sodium 416 grams sodium, Sugar 27 grams sugar
NO-BAKE EGGNOG CREAM PIE
If you are a fan of the popular holiday drink, then this dessert is for you. A no-bake graham cracker crust is topped with a rich and festive filling made with eggnog, cookie butter and whipped cream. Garnish the pie with more whipped cream and a sprinkle of nutmeg for a decadent, make-ahead holiday dessert that is sure to surprise your guests.
Provided by Zac Young
Categories dessert
Time 4h25m
Yield 10 to 12 servings
Number Of Ingredients 8
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.
IMPOSSIBLE EGGNOG COCONUT PIE
All ingredients go into the blender. Can you get easier than that? It becomes an amazing coconut custard pie. Make sure to eat cold. It is much better, if you can wait.
Provided by Dining Diva
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.
- Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture.
- Bake in preheated oven until set in the middle, about 45 minutes.
- Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 40.8 g, Cholesterol 130.1 mg, Fat 19.2 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 12.6 g, Sodium 161.6 mg, Sugar 29.4 g
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 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.
BEST EVER IMPOSSIBLE PIE
Really easy and tasty dessert. The flour sinks to form a crust, the middle is a custard and the top is coconut. Serve chilled with a dollop of Cool Whip.
Provided by Tebo3759
Categories Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend all the ingredients until well mixed.
- Pour into a 10" greased pie plate.
- Bake at 350°F for 1 hour or until centre feels firm.
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