HOLIDAY EGGNOG PIE
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
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
EGGNOG CUSTARD PIE
OK...during the holidays we buy a bunch of egg nog because my DD is so in love with the stuff she could drink it 5 times a day. We needed to run out so here is my solution!
Provided by TishT
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 408, Fat 21.2, SaturatedFat 8.2, Cholesterol 203.4, Sodium 259.7, Carbohydrate 44.9, Fiber 1.1, Sugar 25.9, Protein 10.1
EGGNOG CUSTARD PIE
This recipe was shared on 6 ingredients or Less by Mama Dee. Well I tried it this week and will be making it again. It's a tasty easy to make custard pie. Quick to whip up for a last minute dessert.
Provided by Candy Ayers
Categories Pies
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425 degrees
- 2. Partially bake the pie crust 5 - 7 minutes. Reduce heat to 350 degrees.
- 3. In a large bowl, combine eggnog, sugar, and eggs. Blend well. Pour into crust and sprinkle with nutmeg or cinnamon if desired.
- 4. Bake at 350 for 35 to 50 minute or until set.
JAMIE DEEN'S EGGNOG CUSTARD PIE
I watched Jamie Deen prepare this on Paula's Party and it looks delicious! Besides, cooking with liquor is one of my favorite things to do :) UPDATE: I made this yesterday and I really couldn't taste the rum at all so I think I would add a little more rum and a little less water next time.
Provided by Lvs2Cook
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
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.
EGGNOG CUSTARD PIE
Steps:
- 1. For Pie Crust: 2. Make fine crumbs with a rolling pin or in blender. 3. Melt butter. 4. Mix together all ingredients and press into greased pie dish. 5. Bake at 350 for 8 minutes. 6. Remove from oven and allow to cool before adding filling. 7. For Filling: 8. In a large bowl, whisk together eggs and eggnog. 9. Add sugar, cinnamon and nutmeg and whisk till well-blended. 10. Preheat oven to 425. 11. Place pie pan on a cookie sheet covered in foil, and pour filling into pie crust. 12. Sprinkle with cinnamon. 13. Bake ate 425 for 45 minutes, then lower heat to 350 and bake 45 minutes more, or until center of custard is NEARLY solid (Jell-O like)
PUMPKIN EGGNOG CUSTARD PIE
This is a fantastically airy and well spiced pumpkin pie. This recipe was entered in the Martha Stewart Show's first annual pie baking contest in November of 2009. Even those who do not like pumpkin pie will love this! Baked in a gingersnap cookie crust and topped with cinnamon, vanilla meringue, this pie is sure to please!
Provided by CoreyMB
Categories Pie
Time 2h30m
Yield 1 10 inch deep-dishpie, 8-20 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 317.9, Fat 19.9, SaturatedFat 12, Cholesterol 134.7, Sodium 151.4, Carbohydrate 32.6, Fiber 0.7, Sugar 28.6, Protein 4.5
EGGNOG PIE
Even better than holiday eggnog in a glass is eggnog on a plate! This creamy pie delivers all that rich, wonderful flavor. It's pretty, too, with a sprinkling of nutmeg on top. -Florence Shaw, East Wenatchee, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. , Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.
Nutrition Facts : Calories 324 calories, Fat 21g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 218mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 0 fiber), Protein 6g protein.
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