Homemade Eggnog Pie Recipes

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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.

HOMEMADE EGGNOG PIE



Homemade Eggnog Pie image

This dessert is a festive finale. It is rich and scrumptious.-Katherine Kuhlemeier, Pearl City, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1-1/8 teaspoons unflavored gelatin
1/4 cup cold water
3/4 cup sugar
2 tablespoons cornstarch
2/3 cup 2% milk
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream, whipped
Pastry for single-crust pie (9 inches)
1/8 teaspoon ground nutmeg

Steps:

  • In a small bowl, soften gelatin in cold water; set aside. , In a large saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in gelatin and vanilla. , Cool to room temperature, stirring occasionally. Fold in whipped cream. Pour into pie shell. Sprinkle with nutmeg. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 390 calories, Fat 26g fat (14g saturated fat), Cholesterol 149mg cholesterol, Sodium 131mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 0 fiber), Protein 4g protein.

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

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.

IMPOSSIBLY EASY EGGNOG PIE



Impossibly Easy Eggnog Pie image

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

3/4 cup sugar
1 cup whipping cream (heavy)
1 cup milk
2 tablespoons rum or 1 1/2 teaspoons rum extract
2 teaspoons vanilla
1/2 teaspoon ground nutmeg
4 eggs
1/2 cup original Bisquick baking mix
1/2 cup whipping cream (heavy)
1 tablespoon sugar
1/4 teaspoon ground nutmeg

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



Impossible Eggnog Pie image

This is another easy recipe in the "Impossible" crust category, as in crustless. If you love egg nog during the holidays, you'll like this custard-like pie. It's fast and easy to prepare with great flavor for all the egg nog lovers out there. Great for Thanksgiving, Christmas and New Years!

Provided by Synthetic Fate

Categories     Pie

Time 55m

Yield 12 serving(s)

Number Of Ingredients 8

4 eggs
1/2 cup sugar
2 cups prepared eggnog
1/2 cup flour
2 tablespoons melted butter
1 teaspoon vanilla
nutmeg
cinnamon

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



Eggnog Cream Pie Recipe by Tasty image

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

nonstick cooking spray, for greasing
20 gingersnap cookies
¼ cup pecan pieces
3 tablespoons sugar
¼ teaspoon McCormick® ground ginger
¼ teaspoon McCormick® nutmeg
½ teaspoon kosher salt
½ stick unsalted butter, melted
½ cup sugar
¼ cup cornstarch
2 cups eggnog
6 large egg yolks
1 teaspoon McCormick® Ground Nutmeg
½ teaspoon kosher salt
3 tablespoons unsalted butter, cold, cubed
4 tablespoons brandy, optional
4 tablespoons rum, optional
2 cups heavy cream
⅓ cup powdered sugar
1 teaspoon McCormick® vanilla extract
caramel syrup
gingersnap cooky
pecan piece, toasted
McCormick® Ground Nutmeg

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!

NICK'S EGGNOG PIE



Nick's Eggnog Pie image

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

Categories     Desserts     Pies

Time 1h15m

Yield 8

Number Of Ingredients 9

1 (9 inch) pie crust pastry
2 cups eggnog
1 cup white sugar
¼ cup cornstarch
2 eggs
2 egg whites
1 tablespoon vanilla extract, or to taste
1 tablespoon ground nutmeg, or to taste
1 tablespoon ground cinnamon, or to taste

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

EGGNOG CREAM PIE



Eggnog Cream Pie image

A unique eggnog flavor seeps through this rich, creamy pie filling, and hints of nutmeg and brandy add a cozy, wintery warmth for good measure.

Yield Makes one 9-inch pie, 6 to 8 slices (level: moderate)

Number Of Ingredients 14

1 prebaked 9-inch Traditional Pastry Piecrust shell (page 6)
3/4 cup plus 2 tablespoons sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
4 large egg yolks
1/2 cup whole milk
2 cups eggnog
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1 teaspoon ground nutmeg
1 teaspoon brandy
1 cup heavy cream
1 cup Whipped Cream (page 193)
Ground nutmeg

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.

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