Eggnog Pie Recipes

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.

NICK'S EGGNOG PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish and cut excess crust from edges; fill with rice or pie weights.
• Bake in the preheated oven until lightly browned, about 10 minutes.
• Beat eggnog, sugar, cornstarch, eggs, egg whites, vanilla extract, nutmeg, and cinnamon together in a bowl until smooth; pour into crust.
• Bake until pie is set in the middle, 50 to 60 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.

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.

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.

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.

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.

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!

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.

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.