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.
PECAN PIE CRUST AND EGGNOG PIE
This recipe was given to me by Friends of Cookbook 2- Kitchen Chatter Recipes: Mary Lou, says this was her brothers and her favorite recipe dessert for Thanksgiving- and they chose it over pumpkin pie every time! I wonder if the rum had anything to do with it?
Provided by Pat Duran @kitchenChatter
Categories Pies
Number Of Ingredients 18
Steps:
- Pecan Crust: Butter a 10-inch pie plate;set aside. In a medium bowl, combine nuts, sugar and butter, Mix well. Press firmly into pie plate and up sides to form a crust.Cover and refrigerate for 30 minutes. Preheat oven to 375^.Bake crust until lightly browned about 15 minutes.
- Filling: In a small bowl sprinkle gelatine over cold water and brandy and allow to soften, set aside. Combine egg yolks and sugar in small mixer bowl and mix at high speed until mixture forms ribbons when beaters are lifted. Pour into large heavy saucepan and slowly stir in hot milk. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat spoon or reaches temperature of 172^. DO NOT BOIL. Remove from heat and stir in softened gelatine until dissolved. Stir in vanilla and rum. Pour custard into a medium bowl set into a larger bowl of ice and water and allow to cool, stirring frequently. When it begins to set around the edges, remove from ice bath( do not allow to set completely). In chilled bowl, beat cream to soft peaks and fold gradually into custard. If necessary, refrigerate filling a few minutes until it mounds when spooned. Pile filling into crust and refrigerate until set about one hour.
- Cream Topping: In chilled medium bowl, whip cream and powdered sugar to stiff peaks form and pile on top of pie. Garnish with chocolate curls and raspberries,when serving, drizzle with chocolate syrup.
PECAN PIE CRUST
Make and share this Pecan Pie Crust recipe from Food.com.
Provided by Darlene Summers
Categories Pie
Time 25m
Yield 1 pie crust
Number Of Ingredients 5
Steps:
- Place pecans in food processor; grind until fine.
- Add melted butter, brown sugar, vanilla and water.
- Continue processing till mixture begins falling off sides of bowl.
- Press into 9-inch pie pan.
- Bake at 325° for 20 minutes or microwave at full power for 6 minutes.
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 CREAM PIE RECIPE BY TASTY
This creamy, custardy pie is made with real eggnog, nutmeg, and hints of brandy and bourbon in a gingersnap pecan crust, then topped with fluffy whipped cream, toasted pecans, boozy caramel sauce, and more nutmeg! It's sure to be the showstopper of your holiday spread.
Provided by Aleya Zenieris
Categories Desserts
Time 3h25m
Yield 6 servings
Number Of Ingredients 24
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!
PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
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