Holidayeggnogpie Recipes

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HOLIDAY EGGNOG



Holiday Eggnog image

Provided by Food Network

Categories     beverage

Time 2h35m

Yield 12 drinks

Number Of Ingredients 22

20 peppercorns
10 star anise
10 allspice berries
10 cinnamon sticks
10 cloves
10 cardamom pods
1/2 gallon apple cider
2 cups fresh carrot juice
1/2 cup fresh ginger juice
1/2 cup demerara sugar
Zest of 1 orange
1/4 teaspoon freshly grated nutmeg
Pinch kosher salt
3 large eggs
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 ounce aged rum
Pinch kosher salt
1/4 cup plus 1/8 cup granulated sugar
12 ounces aged rum
6 ounces aged brandy
Freshly grated nutmeg, for garnish

Steps:

  • For the mulled cider: Combine the peppercorns, star anise, allspice, cinnamon, cloves and cardamom in a large stockpot over medium heat. Toast the spices until aromatic, 3 to 5 minutes. Pour in the cider, carrot juice, ginger juice, sugar, orange zest, nutmeg and kosher salt. Reduce the heat to low and let the mixture sit uncovered until the cider is aromatic and the spices are well infused, 1 to 2 hours. Strain the cider through a fine sieve or cheesecloth; discard the solids. (The cider can be made in advance and reheated prior to serving.)
  • For the eggnog batter: Separate the whites and yolks of the eggs into 2 medium size mixing bowls. Whip the yolks with the nutmeg, cinnamon, rum and salt. Gradually add 1/4 cup of the sugar. Mix until the texture is silky and the sugar is fully incorporated. Set aside.
  • Whip the egg whites on medium-high speed, gradually incorporating the remaining 1/8 cup of sugar. Whip until stiff peaks form.
  • Gently fold the egg white mixture into the yolk mixture. This batter has a lifespan of about one evening. Be sure to use fresh eggs as these will be served in a raw state.
  • To assemble the holiday eggnog: For each drink, mix together 4 ounces of the hot mulled cider, 2 ounces of the eggnog batter, 1 ounce of the rum and 1/2 ounce of the brandy in a heat-treated glass or mug. Garnish with grated nutmeg.

YUMMY EGGNOG PIE



Yummy Eggnog Pie image

A yummy delight which has become a holiday tradition in our family as it will in yours! It is surprisingly easy to prepare! Rum may be omitted or substituted with 1 teaspoon rum extract.

Provided by Rodney

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 4h45m

Yield 8

Number Of Ingredients 7

1 (4.6 ounce) package non-instant vanilla pudding mix
¼ teaspoon ground nutmeg
1 ½ cups eggnog
2 teaspoons rum
2 cups heavy cream
1 (9 inch) pie shell, baked
1 pinch ground nutmeg

Steps:

  • In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
  • In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

Nutrition Facts : Calories 452.6 calories, Carbohydrate 33.9 g, Cholesterol 109.6 mg, Fat 33.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 17.8 g, Sodium 291 mg, Sugar 16.9 g

HOLIDAY EGGNOG



Holiday Eggnog image

Light up the night with a Holiday Eggnog. Instant vanilla pudding, fat-free milk and rum extract combine for a Holiday Eggnog that's great for all your festive gatherings.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 8 servings, 1 cup each

Number Of Ingredients 4

1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
7 cups fat-free milk, divided
1 cup fat-free evaporated milk
2 tsp. rum extract

Steps:

  • Beat pudding mix and 2 cups milk in large bowl with whisk 2 min. Add remaining milk, evaporated milk and extract; mix well.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g

EGGNOG CUSTARD PIE



Eggnog Custard Pie image

If you need a fresh, new dessert to unveil this holiday, give Eggnog Custard Pie a whirl. You won't be disappointed! This recipe calls for evaporated milk, rum, nutmeg and cinnamon. It makes for the perfect holiday time dessert.

Provided by Paula Deen

Categories     baking     cold weather     sweets

Time 15m

Yield 8

Number Of Ingredients 11

1/2 (15-oz) package refrigerated pie crust
1 cup sugar
4 large eggs
1 (12-oz) can evaporated milk
3/4 cup water
1/4 cup light rum
1/8 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
whipped cream, for garnish
powdered sugar, for garnish

Steps:

  • Preheat oven to 350 °F.
  • On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate.
  • In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.
  • Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.
  • Cut into desired sizes and garnish with whipped cream and powdered sugar.

CHRISTMAS EGGNOG PIE



Christmas Eggnog Pie image

A dear friend always received rave reviews when she served this eggnog pie. So I knew I needed the recipe! It's great for busy people who still love to make homemade old fashioned Christmas desserts. -Patty Adler, Wray, Colorado

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
2 cups eggnog
1 cup milk
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1 tablespoon rum or 1/2 teaspoon rum extract
1/8 teaspoon ground nutmeg
Whipped topping and additional ground nutmeg, optional

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.

Nutrition Facts : Calories 287 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 247mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 0 fiber), Protein 4g protein.

HOLIDAY EGGNOG PIE



Holiday Eggnog Pie image

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

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

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.

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 CUSTARD PIE



Holiday Eggnog Custard Pie image

Whip up a simple Holiday Eggnog Custard Pie for a delicious dessert that's sure to steal the show at your next holiday party. Refrigerated Pillsbury™ Pie Crust makes mastering this eggnog pie recipe a breeze. Simply blend up your filling, pour it into your partially baked crust and pop it into the oven. Voilà! The perfect baked eggnog pie.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 3h25m

Yield 8

Number Of Ingredients 5

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on package
1/2 cup sugar
2 1/2 cups eggnog
4 eggs
Freshly grated nutmeg

Steps:

  • Heat oven to 425°F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie. Do not prick crust. Bake at 425°F. for 7 to 9 minutes or until light golden brown. Reduce oven temperature to 350°F.
  • In large bowl, combine sugar, eggnog and eggs; blend well. Pour into partially baked crust. Sprinkle with nutmeg.
  • Bake at 350°F. for 45 to 50 minutes or until almost set. (Center of filling will be soft.) Cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.

Nutrition Facts : Calories 440, Carbohydrate 50 g, Cholesterol 190 mg, Fat 4, Fiber 0 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 25 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.

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