Impossibly Easy Eggnog Pie Recipes

IMPOSSIBLE EGGNOG COCONUT PIE

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.

EGGNOG PIE

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.

IMPOSSIBLY EASY EGGNOG PIE

Steps:

• Preheat oven to 350 degrees F. Spray bottom and side of a 9 x 1-1/4-inch pie plate, with cooking spray.
• Beat all ingredients except Bisquick and Spiced Whipped Creeam in medium bowl with a wire whisk. Stir in Bisquick mix. Pour into pie plate.
• Bake 42-45 minutes or until knife inserted in center comes out clean. Cool completely, about 1-1/2 hours. Serve with Spiced Whipped Cream. Store covered in refrigerator.
• Spiced Whipped Cream: Beat all ingredients in chilled small bowl with elefctric mixer on high speed until soft peaks form.

NO-BAKE EGGNOG CREAM PIE

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 PIE

Steps:

• Preheat oven to 350°.
• In a blender, mix until smooth the first 6 ingredients in order listed.
• Pour into greased 9" pie pan.
• Sprinkle nutmeg and cinnamon generously on top.
• Bake for 40-45 minutes or until knife inserted in middle comes out dry.

FANTASTIC CREAMY EGGNOG PIE

Steps:

• In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
• In a saucepan, combine 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 heat; cool to room temperature.
• Stir in extracts.
• Fold in whipped cream.
• Pour into pastry shell.
• Refrigerate until firm (about 3 or more hours).