Jamie Deens Eggnog Custard Pie Recipes

NO-BAKE EGGNOG PIE

Steps:

• In a large mixing bowl with a hand-held mixer, beat pudding mix with eggnog for 2 minutes. The pudding mixture should thicken slightly. Gently fold in 1 cup whipped topping until just combined. Spoon mixture into pie crust.
• Refrigerate at least four hours.
• To serve, place a dollop of whipped topping and a sprinkle of nutmeg on each serving.

EGGNOG CUSTARD PIE

Steps:

• Partially bake the pie crust (about 7 min@ 425).
• In a large bowl, combine eggnog, sugar, and eggs.
• Blend well.
• Pour into crust.
• Sprinkle with nutmeg or cinnamon.
• Bake at 350 for 35 minute.
• or until almost set.

JAMIE DEEN'S EGGNOG CUSTARD PIE

Steps:

• Preheat oven to 350º.
• 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.
• 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 pan with a depth of 1/2-inch.
• Add hot water to baking sheet coming halfway up the pie plate. Be careful not to get any water in the pie itself.
• Bake for about 55 minutes, or until a knife inserted near center comes out clean.
• Garnish with whipped cream and powdered sugar if desired.

PUMPKIN EGGNOG CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F.
• PREPARE THE CRUST:.
• Grind the gingersnap cookies until they resemble coarse cornmeal.
• Mix in the melted butter.
• Press mixture into a 10 inch, deep dish pie pan.
• Bake in preheated oven for 10 minutes.
• PREPARE THE FILLING:.
• Separate three of the eggs.
• Using an electric mixer, beat the three egg whites on high until stiff peaks form.
• In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
• Gently fold the egg whites into the pumpkin mixture.
• Pour into the prepared crust.
• Cover the edges of the pie dish with foil or a pie crust protector.
• Bake in the preheated oven for 90 minutes.
• Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
• Voila! Your pie is ready to serve. Easy as pie!
• The pie can be kept, covered in the fridge overnight.

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.

GAZPACHO FROM JAMIE DEEN

Steps:

• Add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl
• toss together with a big pinch of salt and pepper.
• Add to blender and blend until smooth (you may have to do this in batches) I left mine with very small pieces of vegetables).
• Then drizzle in the olive oil and vinegar with the blender running.
• Place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.
• Ladle soup into bowls and drizzle with olive oil to serve.

COOKED CUSTARD EGGNOG

Steps:

• Heat milk in a large saucepan, don't boil.
• Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
• Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
• Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
• Stir in 1/4 tsp nutmeg and vanilla.
• Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
• Cover and refrigerate up to 48 hours.
• When ready to serve, fold in whipping cream and sprinkle with nutmeg.

IMPOSSIBLE EGGNOG PIE

Steps:

• Preheat oven to 350°.
• In a blender, mix until smooth the first 6 ingredients in order listed.
• Pour into greased 9" pie pan.
• Sprinkle nutmeg and cinnamon generously on top.
• Bake for 40-45 minutes or until knife inserted in middle comes out dry.

CHEESEBURGER PIE (JAMIE DEEN)

Steps:

• Let frozen puff pastry sit at room temperature for approximately 20 minutes to thaw enough to easily work with it.
• Preheat oven to 375°F and preheat grill or stovetop pan.
• Mix ground beef, steak seasoning and steak seasoning sauce (use your hands, if necessary).
• Form meat mixture into 4 smallish flat patties.
• On grill (or stove-top), cook hamburgers to medium or medium-well.
• Remove the burgers and top each with a slice of cheese.
• Roll out the puff pastry, flattening slightly, and cut into 4 squares.
• Cover each burger with a piece of puff pastry, flipping it over and wrapping around the bottom and pinching to seal the edges.
• Place pies on ungreased baking sheet, pinched side down.
• Whisk egg yolk and 1 tsp water.
• Brush each pie with egg wash.
• Bake for 15 minutes or until pie is golden brown.
• Serve with condiments of your choosing.