Best Homemade Eggnog Pie Recipes

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HOMEMADE EGGNOG PIE



Homemade Eggnog Pie image

This dessert is a festive finale. It is rich and scrumptious.-Katherine Kuhlemeier, Pearl City, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1-1/8 teaspoons unflavored gelatin
1/4 cup cold water
3/4 cup sugar
2 tablespoons cornstarch
2/3 cup 2% milk
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream, whipped
Pastry for single-crust pie (9 inches)
1/8 teaspoon ground nutmeg

Steps:

  • In a small bowl, soften gelatin in cold water; set aside. , In a large saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in gelatin and vanilla. , Cool to room temperature, stirring occasionally. Fold in whipped cream. Pour into pie shell. Sprinkle with nutmeg. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 390 calories, Fat 26g fat (14g saturated fat), Cholesterol 149mg cholesterol, Sodium 131mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 0 fiber), Protein 4g protein.

HOMEMADE EGGNOG PIE



Homemade Eggnog Pie image

This is 1 of my late wife's recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on October 9, 2010...pictures of our wedding is in my photo album

Provided by Rev BJ Friley

Categories     Other Drinks

Number Of Ingredients 10

1 1/8 tsp gelatin, unflavored
1/4 c cold water
3/4 c sugar
2 Tbsp cornstarch
2/3 c milk
3 egg yolks, lightly beaten
1 tsp vanilla extract
1 1/2 c whipping cream, whipped
1 (9-inch) pie shell baked
1/8 tsp ground nutmeg

Steps:

  • 1. In a small bowl - soften gelatin in cold water; set aside
  • 2. In a sauce pan - combine sugar and cornstarch
  • 3. Gradually stir in milk until smooth
  • 4. Bring to a boil
  • 5. Cook and stir for 2 minutes or until thickened
  • 6. Remove from heat
  • 7. Stir a small amount of hot mixture into egg yolks
  • 8. Return all to the pan
  • 9. Bring to a gentle boil; stirring constantly
  • 10. Remove from the heat
  • 11. Stir in gelatin and vanilla
  • 12. Cool to room temperature; stirring occasionally
  • 13. Fold in whip cream
  • 14. Pour into pie shell
  • 15. Sprinkle with nutmeg
  • 16. Refrigerate until set; about 2 hours or overnight

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