Spirited Eggnog Pie Recipes

SPIRITED EGGNOG PIE

Steps:

• Gingersnap Crust: Preheat oven to 350°F.
• Combine 1 1/4 cups crushed gingersnaps, 1/4 cup ground walnuts, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly onto bottom and sides of 9-inch pie plate. Bake 8-10 minutes or until lightly browned. Cool completely on wire rack.
• Combine brown sugar and gelatin in small heavy saucepan. Gradually stir in 1 cup eggnog. Heat over low heat, stirring constantly, until gelatin is completely dissolved. Remove from heat. Stir in remaining 1 1/2 cups eggnog. Refrigerate until slightly thickened. Beat whipping cream in small chilled mixer bowl until soft peaks form.
• Using same beaters beat rum, brandy and vanilla into eggnog mixture. Fold in whipped cream. Pour into cooled Gingersnap Crust. Refrigerate several hours or overnight. Just before serving garnish with whipped cream and walnut halves (optional).

IMPOSSIBLY EASY EGGNOG PIE

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.

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.

KATE'S SPICED & SPIRITED EGGNOG PIE (NO GELATIN OR CREAM)

Steps:

• SPICED CRUMB CRUST: Preheat oven to 350F degrees. Mix all ingredients. Press mixture firmly against bottom and side of 9 inch pie plate. Bake at 350F degrees for 10 minutes or until light brown. Cool on wire rack. Allow the crust to cool completely before filling. Yields 1 pie crust.
• SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with fork in medium bowl. Set aside.
• In a large saucepan, sift cornstarch, nutmeg, cinnamon, and salt. Make sure there are no clumps because they will cause lumps later. Gradually stir in eggnog, 2 tablespoons of dark rum, and 2 tablespoons of brandy. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil and stir 1 minute.
• Immediately stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and simmer 1 minute; remove from heat. Stir in vanilla. Pour into one fully baked Spiced Crumb Crust. Press plastic wrap on filling to prevent a tough layer from forming on top, but do not cover edges of crust tightly with plastic wrap because crust will get soggy. Refrigerate at least 3 hours until set and chilled. Store in the refrigerator.
• SPIRITED WHIPPED TOPPING: Whip heavy whipping cream, brown sugar, ¾ teaspoon of dark rum, 3/4 teaspoon of brandy, and 1/2 teaspoon of vanilla together until stiff. Dollop on top of pie when serving.
• NOTE: It is worth spending a little more money on good quality rum and brandy for a big improvement in flavor. I use Bacardi Select Dark Rum. Since good brandy is very expensive, I buy one 50 ml mini bottle of Remy Martin Fine Champagne Cognac VSOP. (Champagne Cognac is another name for brandy from the Cognac region of France).

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.

CHOCOLATE SWIRL EGGNOG PIE

Steps:

• For the crust:
• Combine flour, brown sugar, nuts, baking chocolate.
• Stir in melted butter and press mixture over bottom and sides of a
• 9-inch pie pan.
• Bake in a 375F oven for 15 minutes.
• Let cool completely.
• Pour water into a small bowl and sprinkle with gelatin; set aside.
• In a pan over medium heat, stir together cornstarch, sugar, and eggnog; cook, stirring, until thickened; stir in gelatin.
• Divide mixture in half and stir melted chocolate into one portion.
• Refrigerate both portions until thick but not set.
• In a bowl, beat whipping cream until soft peaks form; fold whipped cream and rum into white portion; then spoon into cooled crust.
• Spoon chocolate portion over top.
• With a knife, gently swirl chocolate through cream layer.
• Refrigerate until well chilled.
• Using a vegetable peeler, shave thin slices of semisweet chocolate into curls; sprinkle over top of pie.