Christmas Eggnog 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.

CHRISTMAS EGGNOG PIE

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.

CHRISTMAS EGGNOG PIE

Steps:

• Soften the gelatin in cold water for 5 minutes.
• Combine half the sugar with the yolks.
• Add hot water and salt.
• Cook over boiling water until mix coats a spoon.
• Add gelatin; dissolve in hot custard.
• When the mixture thickens, beat egg white until stiff.
• Beat in remaining sugar, nutmeg, and rum, blend into mixture.
• Pour into pie shell.
• Let cool before topping with whipped cream (You may sprinkle almonds on top).

HOLIDAY EGGNOG PIE

Steps:

• Soften 2 envelopes unflavored gelatin in 2 cups eggnog on top of double boiler. Add 1/4 cup sugar and stir until gelatin and sugar are throughly dissolved.
• Add 2 more cups of eggnog, nutmeg, and rum, if desired. Chill.
• Whip chilled mixture until light and fluffy and then fold in whipped heavy cream.
• Pour mixture into a 9- or 10-inch cooked pie shell. Chill until firm.
• Garnish with additional whipped cream and cherries, if desired.

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.

CHRISTMAS EGGNOG CHIFFON PIE CARRIE SHERIDAN

Steps:

• Separate 8 large or extra large eggs into yolks and whites [i prefer to scrupulously detach/remove the white thingum in each egg, which is tedious].
• The best way to do this is to hold one yolk in your hand, letting its white drip into a bowl; as you put the yolk into a yolks bowl, pull off any white stuff; rinse your hands and towel dry; remove any white stuff from the egg white in a bowl with a spoon or by hand; put the white into the whites bowl -- this way, if some yolk gets into its white, you can set that egg aside without getting some yolk into all of the other whites and having to start over!
• Refrigerate whites [making SURE there is no white embryonic material in this].
• Beat egg yolks with a fork or whisk and add them to the milk and sugar and salt in a 2-3 quart saucepan.
• Continue on a low boil until the mixture thickens some, stirring constantly.
• Take the egg-milk mixture off the stove.
• Add 2 packages of gelatin dissolved into 1/4 cup water.
• Add 2-3 jiggers of rum and rum flavoring, to taste [you can omit the rum for children].
• Cover and chill in the refrigerator overnight.
• The next day, remove the egg whites from the refrigerate and let warm to room temperature.
• Prick pie shells with a fork and prebake.
• Set the shells aside to cool.
• Whip the 8 egg whites with 1/2 cup sugar until very stiff.
• Set aside.
• Whip the egg-milk custard mixture until very fluffy.
• Whip the 1/2 cup heavy cream.
• Fold the whipped cream into the whipped egg-milk custard mixture.
• Fold the stiff egg whites into the custard mixture.
• Turn out into cooled pie shells.
• Grate the Hershey's chocolate bar over both pies.
• Refrigerate until ready to serve.
• [you CAN use red food coloring to turn the filling pink and you can also top with a layer of additional whipped cream].
• Also you can substitute 2-3 ounces of bourbon for the rum.
• For children, you can just use rum flavoring - but often the kids like the hint of liquor.