Eggnog Cream Pies Recipes

NO-BAKE EGGNOG CREAM PIE

Steps:

• In a large bowl, whisk together the instant dry pudding mix, eggnog, rum extract (if using) and nutmeg until thick, about 2 minutes. Fold in the Cool Whip or fresh whipped cream until fluffy and light. Spoon into the graham cracker pie crust and smooth out the top.
• Refrigerate the pie for at LEAST 4 hours, or overnight, to set.
• Just before serving, garnish with more whipped cream or Cool Whip and a sprinkling of nutmeg, if desired.

EGGNOG CREAM PIES

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks., In a small bowl, beat the cream cheese, confectioners' sugar, allspice and nutmeg until smooth. Fold in the 8-oz. carton of whipped topping. Spoon into crusts. , In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight.

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.

EGGNOG CREAM PIE RECIPE BY TASTY

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!

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).

EGGNOG CREAM PIE

Steps:

• To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks, milk, and eggnog and whisk until blended. Place the saucepan over medium heat, constantly whisking and scraping the sides until the mixture starts to bubble and thicken (be careful not to burn the cream). Once it has thickened, add the butter, 1 tablespoon at a time. Add the vanilla, nutmeg, and brandy, mixing well. Pour the cream mixture into a bowl and place it in the refrigerator to chill for at least 1 hour.
• Once the eggnog cream has cooled, remove it from the refrigerator. In a separate bowl, using an electric mixer on high speed, beat the heavy cream until it's stiff. Using a spatula, fold the whipped cream into the eggnog mixture until everything is blended smoothly. Pour the cream filling into the pie shell and place the pie shell in the refrigerator to set for at least 2 hours.
• When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Sprinkle the nutmeg over the whipped cream for decoration.
• Eggnog Cream Pie should be served cold. It can be stored in the refrigerator for up to 2 days.

EGGNOG BANANA CREAM PIES

Steps:

• Line the bottoms and sides of three ungreased 5-in. pie plates with vanilla wafers. Arrange banana slices on bottom wafers; sprinkle with 1/4 teaspoon nutmeg. Set aside., Whisk milk and pudding mix for 2 minutes. In another bowl, beat cream cheese until smooth. Add pudding mixture and extract to cream cheese; beat on low speed until blended. Fold in whipped topping. Spoon over banana slices., Cover and refrigerate 1 hour. Just before serving, top with banana slices and 1/8 teaspoon nutmeg.

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.

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.

CREAMY EGGNOG TART

Steps:

• Heat oven to 350ºF.
• Place dough on lightly floured surface; roll out to 11-inch round. Use to line 9-inch tart pan with removable bottom; trim edges. Prick bottom of crust all over with fork.
• Bake 25 to 30 min. or until golden brown; cool completely.
• Remove rim. Beat pudding mix and eggnog in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Spread with remaining COOL WHIP to within 2 inches of edge; sprinkle with cinnamon. Refrigerate 2 hours.

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.