2 packages vanilla pudding and pie filling mix (3 oz. size)
1 3/4 cup eggnog
1 3/4 cup milk
1/8 tsp. nutmeg
1 (9 inch) pie shell, baked and cooled
maraschino cherries, quartered
Combine pudding mix, eggnog, milk and nutmeg in saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into pie shell. Cover surface of pie filling with plastic wrap. Chill at least 3 hours. Garnish with whipped topping and maraschino cherry pieces.
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Does anyone have a recipe for Eggnog pie? It has knox gelatin, fruit cocktail and eggnog in it.
Thanks in advance,
Stormey from Otter Lake, MI
RE: Eggnog Pie
I found this on www.cdkitchen.com
2 cups commercially prepared eggnog
1 env. Knox Gelatin
1 cup whipping cream (whipped)
1/4 cup sugar
1/4 tsp. salt
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 can fruit cocktail (No. 2, drained)
Mix Knox Gelatine, sugar and salt. Gradually stir in eggnog. Warm over direct low heat until gelatin is dissolved. Chill until mixture mounds when dropped from spoon. Fold in whipped cream, flavorings, 1 1/2 cups fruit cocktail. Chill again 5 to 10 minutes until mixture mounds. Heap into baked pie shell. Decorate with remaining fruit cocktail. Chill 2 to 4 hours.
1 small box butterscotch cook and serve pudding and pie filling
2 tablespoons rum, brandy, whiskey, or sherry(optional)
1 cup chopped pecans
1 graham cracker or shortbread pie crust
whipped cream or vanilla ice cream
Follow pie filling directions, substituting eggnog for milk and adding an optional flavoring if you wish. Remove from heat, mix in pecans. Pour into pie crust. Cool at room temperature for 1 hour, then cover and refrigerate overnight. Serve with whipped cream or vanilla ice cream.
Yield: 6 to 8 servings
Eggnog Pie Recipes
1 deep dish frozen pie crust
1 small box vanilla cook and serve pudding and pie filling
2 cups non-dairy whipped topping, room temperature
nutmeg for dusting (optional)
Thaw and bake pie crust according to package directions. Cool completely. Follow directions for pie filling, substituting eggnog for milk. Remove from heat. Let cool 10 minutes, stirring every few minutes. Mix in topping. Dust with nutmeg. Let cool at room temperature 1 hour, then cover and refrigerate overnight.