Holiday Eggnog Pie Recipes

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.

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.

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.

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.

Steps:

• In medium saucepan combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well.
• Over medium heat, cook and stir until thick and bubbly.
• Remove from heat and stir in rum; cool thoroughly.
• Beat until smooth; fold in whipped cream.
• Spoon into pie shell.
• Garnish with additional nutmeg to make it look nice.
• Chill 4 hours.