Eggnog And Holly Pie Recipes

Steps:

• Heat oven to 450 degrees.
• Thaw pie crusts if necessary.
• Place bottom crust in pie pan; trim crust even with edge.
• Using a small holly leaf cookie cutter, cut about 30 holly leaves from remaining crust.
• Beat egg white in a bowl.
• Brush edge of pie crust and underside of leaves with egg white and arrange around edge of crust.
• The end effect will be clusters of 3 leaves (2 on the crust and 1 on top of the filling).
• Put extra leaves on cookie sheet.
• Beat egg yolk in small bowl.
• Add food color.
• Brush leaves with green mixture.
• Bake crust 9-11 minutes and bake extra leaves 3-4 minutes.
• Cool.
• In small saucepan, sprinkle gelatin over 1/2 cup egg nog.
• Let stand 1 minute to soften gelatin.
• Cook over medium heat, stirring constantly, until dissolved.
• Remove from heat; set aside.
• In a large mixing bowl, combine powdered sugar, butter, and cream cheese.
• Beat on low until light and fluffy.
• Gradually add nutmeg, rum extract, gelatin mixture, and remaining egg nog.
• Beat on high until smooth.
• Refrigerate 15 minutes or until mixture mounds slightly when stirred.
• Pour into pie crust.
• Place extra holly leaves and red candies on filling to complete the holly leaf clusters.
• Sprinkle with nutmeg.
• Refrigerate until firm (about 4 hours).

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.

Steps:

• In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg., Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing.