Fantasticcreamyeggnogpie Recipes

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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



Fantastic Creamy Eggnog Pie image

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

1 tablespoon unflavored gelatin
1/4 cup cold water
1/3 cup sugar (or more, depending on how sweet you prefer the filling)
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups good-quality commercially-prepared eggnog (not low fat)
1 teaspoon vanilla
1 teaspoon rum extract
1 cup whipping cream, whipped
1 pastry shells, baked (9-inch)

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



No-Bake Eggnog Cream Pie image

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.

9 ounces graham crackers (about 17 crackers)
3/4 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
1 cup cookie butter
6 ounces cream cheese, at room temperature
1 cup store-bought eggnog
1 1/2 cups heavy cream
Freshly grated nutmeg, for serving

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



Holiday Eggnog Pie image

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

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

CREAM PIE

Provided by Kelsey Nixon

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 12



Cream Pie image

Steps:

  • In a heavy-bottomed medium saucepan, mix together sugar, flour, and salt.
  • In a separate mixing bowl, beat together the egg yolks and milk. Whisk the egg mixture into the dry ingredients in the saucepan. Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick.
  • Remove from the heat and stir in the butter and vanilla. Cook's Note: Add any variations at this point.
  • Allow the mixture to cool and pour into the baked pie shell. Chill the pie completely and top with fresh whipped cream or other desired topping.
  • Preheat the oven to 425 degrees F.
  • In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
  • Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into two disks, flatten and refrigerate each for at least 15 minutes.
  • Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
  • Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.

1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
4 egg yolks
2 cups whole milk
2 tablespoons butter
1 1/2 teaspoons pure vanilla extract or 1 vanilla bean split in half lengthwise and seeds scraped
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water

HOLIDAY EGGNOG PIE

Provided by Food Network

Categories     dessert

Number Of Ingredients 7



Holiday Eggnog Pie image

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.

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

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



Eggnog Pie image

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.

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

CHOCOLATE EGGNOG PIE

Reduced-fat eggnog makes for a creamy pie that's spiced just right-and a light treat to top off a holiday meal. Guests will have a hard time eating just one slice! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 16



Chocolate Eggnog Pie image

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.

Nutrition Facts : Calories 259 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 90mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

1/2 cup all-purpose flour
1/3 cup ground walnuts
3 tablespoons brown sugar
1 tablespoon baking cocoa
1/4 cup reduced-fat butter, melted
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
2 cups reduced-fat eggnog
2-1/2 teaspoons unflavored gelatin
1/2 cup cold water, divided
2 tablespoons baking cocoa
3/4 teaspoon rum extract
2 cups reduced-fat whipped topping
Additional reduced-fat whipped topping, optional
Ground nutmeg, optional

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



Impossibly Easy Eggnog Pie image

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.

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

TRICIA'S FANTASTIC FUDGE PIE

Great pie for chocolate lovers. Very rich. Easy and delicious! Serve hot with vanilla ice cream and a sprinkling of nuts if desired.

Provided by Tricia Oxford

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 8



Tricia's Fantastic Fudge Pie image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
  • In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
  • Bake in preheated oven for 30 to 40 minutes. Serve hot.

Nutrition Facts : Calories 425.5 calories, Carbohydrate 51.1 g, Cholesterol 77 mg, Fat 24.4 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 12.5 g, Sodium 202.2 mg, Sugar 38 g

1 (9 inch) pie shell
2 eggs, beaten
½ cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 cup semi-sweet chocolate chips

HOLIDAY EGGNOG PIE

I created this holiday pie one day when trying to use up a few things I had on hand. Everyone loved it! With pumpkin pie spice and eggnog, this creamy, dreamy pie has fantastic flavor. -Shirley Darger, Colorado City, Arizona

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 9



Holiday Eggnog Pie image

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.

Nutrition Facts : Calories 253 calories, Fat 15g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 179mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.

4 ounces cream cheese, softened
1 tablespoon butter, softened
1/2 cup confectioners' sugar
1/4 cup eggnog
2 tablespoons sour cream
1 teaspoon pumpkin pie spice
1-1/2 cups whipped topping
1 graham cracker crust (9 inches)
1/8 teaspoon ground nutmeg

EGGNOG CREAM PIE

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



Eggnog Cream Pie image

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.

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

HOMEMADE EGGNOG PIE

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



Homemade Eggnog Pie image

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.

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

EGGNOG PIE

I found this recipe last year on the back of an eggnog gift set. This pie is easy to make and compliments a Thanksgiving or Christmas dinner well. It keeps for days in the refrigerator so it can be made ahead of time. You can use eggnog with or without alcohol in it. I like to use Evan William's eggnog which has a lot of booze in it. Enjoy!

Provided by Roo1979

Categories     Pie

Time 10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8



Eggnog Pie image

Steps:

  • In meduim saucepan combine pudding mix, 1/4 tsp nutmeg, and eggnog; mix well.
  • Cook over medium heat until thick and bubbly.
  • Remove from heat and stir in rum (if using); cool thoroughly.
  • Beat until smooth; fold in whipped cream.
  • Spoon into pie shell.
  • Dust with additional nutmeg to make it look nice.
  • Chill at least 4 hours.

Nutrition Facts : Calories 432, Fat 33.1, SaturatedFat 17.7, Cholesterol 109.6, Sodium 245, Carbohydrate 28.4, Fiber 0.9, Sugar 12.5, Protein 4.5

1 prepared 9-inch pie crust
1 (3 ounce) package vanilla pudding mix (not instant)
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 1/2 cups eggnog
2 tablespoons light rum (if using alcohol-free eggnog, or omit if you prefer a non-alcoholic pie)
2 cups heavy cream, whipped
nutmeg, for dusting

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From food.com


EGGNOG PIE | CANADIAN LIVING
Method. Pastry: In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together ice water, sour cream and egg yolk; drizzle over flour mixture, tossing with fork and adding more ice water if needed to form ragged dough.
From canadianliving.com


COMMUNITY RECIPES - FANTASTIC FUNGI
Daikon and Mushroom Miso Soup with Watermelon Radish, Udon Noodles, and Avocado. By Chloe Puton.
From fantasticfungi.com


FANTASTIC FUDGE PIE - THE SOUTHERN LADY COOKS
1 cup sugar. 1/2 teaspoon vanilla. 2 eggs. 1/2 cup chopped pecans (can use walnuts) 1 frozen unbaked pie shell (not the deep dish) or you can make your own shell (Click here for How to Make Homemade Pie Crusts) Mix above ingredients and pour into unbaked pie shell. Bake at 350 degrees 25 to 30 minutes or until knife inserted comes out clean.
From thesouthernladycooks.com


EASY EGGNOG CREAM PIE - INSIDE BRUCREW LIFE
Preheat the oven to 450 degrees. Place a 9 inch pie plate upside down. Form a double layer of foil around the pan. Roll the pie crust out and place in the bottom of the 9 inch pie plate. Place the foil shape into the crust to hold it down while it bakes. Bake for 8 minutes.
From insidebrucrewlife.com


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