Eggnog Pie Recipes
Eggnog pie is a sweet treat that everyone will enjoy around the holidays. You should make two because one won't be enough of this popular pie. This page contains eggnog pie recipes.
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- 4 oz. cream cheese
- 1 Tbsp. butter, softened
- 1/2 cup confectioners sugar
- 1/4 cup eggnog
- 2 Tbsp. sour cream
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- 1 1/2 cups whipped cream
- 1 graham cracker shell
Cream first 3 ingredients. Mix next 5 ingredients. Combine both. Fold in cream. Place into shell. Freeze 4 hours or until firm.
By LRP from LWL, MA
- 2 1/2 cups eggnog
- 1/2 cup sugar
- 4 eggs
- 2 9 inch prepared pie crusts
Preheat oven to 425 degrees F. Prick pie crusts with a fork and prebake for about 5 to 7 minutes or until light golden brown. Remove from oven.
Reduce oven heat to 350 degrees F. Combine eggnog, sugar, and eggs and mix well. Pour into pie shells. Sprinkle a little nutmeg on top.
Bake pies for 30 to 40 minutes or until almost set. Cover edges of pie about halfway through if the crust is getting too brown. Cool for 2 hours and keep in the refrigerator.
- 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
- whipped topping
- 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.
By Robin from Washington, IA
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- 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
- 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.
Yield: 6 to 8 servings
By Joan from Chesapeake, VA
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
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.