NO-BAKE EGGNOG CREAM PIE
This Eggnog Cream Pie could not be easier to whip up and it tastes JUST like eggnog: thick, creamy and smooth with spices and wonderful vanilla flavor.
Provided by Hayley Parker, The Domestic Rebel
Categories Dessert No-Bake Treats Pie
Time 4h10m
Number Of Ingredients 7
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 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.
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
NICK'S EGGNOG PIE
After trying a few recipes for eggnog pie, I couldn't find one that was eggnoggy enough. After playing around and making a lot of pretty good pies that weren't what I was looking for, I got the results I liked. I don't know a lot of technical terms. This pie has about the same texture as pumpkin pie and actually tastes like eggnog.
Provided by Rev.Dr.Awesome
Time 1h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 346 calories, Carbohydrate 49.1 g, Cholesterol 84 mg, Fat 13.9 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 5.4 g, Sodium 183.3 mg, Sugar 31.1 g
FANTASTIC CREAMY EGGNOG PIE
We make this wonderful eggnog pie every Christmas and we always make two or three pies at a time, it's a never-fail recipe that produces a light creamy pie, it's a perfect ending to a holiday dinner --- plan ahead the pie needs to chill a couple of hours before serving, prep time includes cooling time, see my recipe#66929
Provided by Kittencalrecipezazz
Categories Pie
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 430.5, Fat 28.6, SaturatedFat 13.9, Cholesterol 104.3, Sodium 323.4, Carbohydrate 35.9, Fiber 0.5, Sugar 18.5, Protein 7.6
NO-BAKE EGGNOG CREAM PIE
If you are a fan of the popular holiday drink, then this dessert is for you. A no-bake graham cracker crust is topped with a rich and festive filling made with eggnog, cookie butter and whipped cream. Garnish the pie with more whipped cream and a sprinkle of nutmeg for a decadent, make-ahead holiday dessert that is sure to surprise your guests.
Provided by Zac Young
Categories dessert
Time 4h25m
Yield 10 to 12 servings
Number Of Ingredients 8
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.
GHOULISH CREAM PIES
Steps:
- For the Filling: Combine all the containers of pudding in bowl. Add green food coloring and stir. Spoon the green pudding into individual pie shells. Refrigerate.
- For the Meringue: Beat egg whites, lemon juice, and dash of salt. Slowly add sugar while beating. Beat until medium to stiff peaks form.
- Remove pies from refrigerator. Top individual pies with spoonful of meringue. Form peaks using a butter knife. Toast top of meringue with a brulee torch. Serve immediately.
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!
IMPOSSIBLY EASY EGGNOG PIE
The classic flavor of Christmas is in an easy-to-make pie. You will enjoy this pie with Spiced Whipped Cream, recipe for which is included. Or for a colorful and festive dessert, you may wish to make fresh raspberry sauce by processing 1 cup fresh or frozen thawed and drained raspberries, 1 tablespoon water and 1 tablespoon sugar until smooth in the food processor. You can press through a sieve to remove seeds, if desired. Recipe comes from Betty Crocker.
Provided by Lorraine of AZ
Categories Pie
Time 57m
Yield 12 serving(s)
Number Of Ingredients 11
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.
CHRISTMAS EGGNOG PIE
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
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.
COOL 'N EASY PIE
Make COOL 'N EASY Pie with only 15 minutes of prep time and six ingredients! You don't even need an oven to make our delicious no-bake COOL 'N EASY Pie.
Provided by My Food and Family
Categories Recipes
Time 4h35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended.
- Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
- Spoon gelatin mixture into crust. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0.5063 g, Sugar 0 g, Protein 2 g
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