Spirited Eggnog Pie Recipes

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.

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.

KATE'S SPICED & SPIRITED EGGNOG PIE (NO GELATIN OR CREAM)

Steps:

• SPICED CRUMB CRUST: Preheat oven to 350F degrees. Mix all ingredients. Press mixture firmly against bottom and side of 9 inch pie plate. Bake at 350F degrees for 10 minutes or until light brown. Cool on wire rack. Allow the crust to cool completely before filling. Yields 1 pie crust.
• SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with fork in medium bowl. Set aside.
• In a large saucepan, sift cornstarch, nutmeg, cinnamon, and salt. Make sure there are no clumps because they will cause lumps later. Gradually stir in eggnog, 2 tablespoons of dark rum, and 2 tablespoons of brandy. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil and stir 1 minute.
• Immediately stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and simmer 1 minute; remove from heat. Stir in vanilla. Pour into one fully baked Spiced Crumb Crust. Press plastic wrap on filling to prevent a tough layer from forming on top, but do not cover edges of crust tightly with plastic wrap because crust will get soggy. Refrigerate at least 3 hours until set and chilled. Store in the refrigerator.
• SPIRITED WHIPPED TOPPING: Whip heavy whipping cream, brown sugar, ¾ teaspoon of dark rum, 3/4 teaspoon of brandy, and 1/2 teaspoon of vanilla together until stiff. Dollop on top of pie when serving.
• NOTE: It is worth spending a little more money on good quality rum and brandy for a big improvement in flavor. I use Bacardi Select Dark Rum. Since good brandy is very expensive, I buy one 50 ml mini bottle of Remy Martin Fine Champagne Cognac VSOP. (Champagne Cognac is another name for brandy from the Cognac region of France).

SPIRITED EGGNOG PIE

Steps:

• Gingersnap Crust: Preheat oven to 350°F.
• Combine 1 1/4 cups crushed gingersnaps, 1/4 cup ground walnuts, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly onto bottom and sides of 9-inch pie plate. Bake 8-10 minutes or until lightly browned. Cool completely on wire rack.
• Combine brown sugar and gelatin in small heavy saucepan. Gradually stir in 1 cup eggnog. Heat over low heat, stirring constantly, until gelatin is completely dissolved. Remove from heat. Stir in remaining 1 1/2 cups eggnog. Refrigerate until slightly thickened. Beat whipping cream in small chilled mixer bowl until soft peaks form.
• Using same beaters beat rum, brandy and vanilla into eggnog mixture. Fold in whipped cream. Pour into cooled Gingersnap Crust. Refrigerate several hours or overnight. Just before serving garnish with whipped cream and walnut halves (optional).

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 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.

CHOCOLATE EGGNOG PIE

Steps:

• Preheat oven to 375°. In a small bowl, mix flour, walnuts, brown sugar and cocoa; stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture., Divide mixture in half. In a small bowl, whisk cocoa and remaining water until blended; stir into half of the eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set., Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped topping and sprinkle with 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.