Christmas Eggnog Pie Recipes

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HOLIDAY EGGNOG PIE



Holiday Eggnog Pie image

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

1 ¼ cups white sugar
¼ cup all-purpose flour
2 cups eggnog
3 eggs, beaten
1 teaspoon vanilla extract
¼ cup unsalted butter, melted and cooled slightly
1 (9 inch) prepared, unbaked pie crust, thawed

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

CHRISTMAS EGGNOG PIE



Christmas Eggnog Pie image

A dear friend always received rave reviews when she served this eggnog pie. So I knew I needed the recipe! It's great for busy people who still love to make homemade old fashioned Christmas desserts. -Patty Adler, Wray, Colorado

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
2 cups eggnog
1 cup milk
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1 tablespoon rum or 1/2 teaspoon rum extract
1/8 teaspoon ground nutmeg
Whipped topping and additional ground nutmeg, optional

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.

Nutrition Facts : Calories 287 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 247mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 0 fiber), Protein 4g protein.

CHRISTMAS EGGNOG PIE



Christmas Eggnog Pie image

This is a nice fancy treat for Christmas, or New Years. Nice memory making recipe to start as a tradition! Hope you like!

Provided by OceanIvy

Categories     Pie

Time 20m

Yield 1 pie

Number Of Ingredients 11

1 baked pie shell
1 teaspoon nutmeg
2 tablespoons rum
1/2 teaspoon salt
1/2 cup hot water
1 cup sugar
4 eggs, separated
1/4 cold water
1 tablespoon unflavored gelatin
whipped cream
toasted chopped almonds (optional)

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).

Nutrition Facts : Calories 2077.4, Fat 80.5, SaturatedFat 21.7, Cholesterol 846, Sodium 2394.6, Carbohydrate 284.7, Fiber 7.1, Sugar 202.3, Protein 42.4

HOLIDAY EGGNOG PIE



Holiday Eggnog Pie image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

2 envelopes unflavored gelatin
4 cups eggnog
1/4 cup sugar
1/4 tespoon nutmeg
2 tablespoons rum or rum flavoring, optional
1 cup heavy cream
9- or 10-inch prepared pie shell

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



Eggnog Pie image

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

1 tablespoon unflavored gelatin
1/4 cup cold water
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups eggnog
1 teaspoon vanilla extract
1 teaspoon rum extract
1 cup heavy whipping cream, whipped
1 pastry shell (9 inches), baked
Ground cinnamon or nutmeg, optional

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.

CHRISTMAS EGGNOG CHIFFON PIE CARRIE SHERIDAN



Christmas Eggnog Chiffon Pie Carrie Sheridan image

this makes 2 pies... it's a LOT of work to separate 8 eggs... and must be made ahead BUT this makes 2 pies at once and it is TOTALLY worth it for its chiffony texture... Very Special -- even people who don't like eggnog LOVE this very special pie!

Provided by carrie sheridan

Categories     Pie

Time 1h15m

Yield 2 pies, 10 serving(s)

Number Of Ingredients 13

8 egg yolks
4 cups milk
1/2 cup sugar
1/8 teaspoon salt
2 (1 ounce) packages knox unflavored gelatin
1/4 cup water
3 ounces rum (2 jiggers)
2 tablespoons rum flavoring
8 egg whites
1/2 cup sugar
1/2 cup heavy cream
1 cup shaved hershey's chocolate candy bar
2 (8 -10 inch) oronoque orchards frozen pie crusts

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.

Nutrition Facts : Calories 508.7, Fat 24.3, SaturatedFat 11.8, Cholesterol 166.6, Sodium 281.7, Carbohydrate 50.5, Fiber 1.3, Sugar 28.9, Protein 16.2

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Top Asked Questions

How do you make a creamy eggnog pie?
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 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.
How do you make eggnog for the holidays?
If there is one recipe that you need to know like the back of your hand for the Holidays, it's Eggnog. Eggnog is a quick and easy recipe made with egg yolks, sugar, heavy whipping cream, spices, vanilla, and milk. In a medium saucepan over medium-low heat combine milk, heavy cream, nutmeg, and cinnamon.
How long to bake eggnog pecan pie?
Directions. 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.
Is this eggnog pie from 1975?
This eggnog pie recipe appeared as a part of Gourmet ’s 1975 Thanksgiving menu, alongside a classic pumpkin pie. Made with both rum and brandy, it’s a boozy dessert that you'll want to make again for Christmas and New Year's Eve. This recipe is a part of our ‘70s-themed vintage Thanksgiving menu.

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