CHRISTMAS EGGNOG PIE RECIPE: HOW TO MAKE IT
A dear friend always received rave reviews when she served this eggnog pie. So I knew I needed the recipe! It's great for busy people who still love to make homemade old fashioned Christmas desserts. —Patty Adler, Wray, Colorado
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.
Nutrition Facts : Calories 287 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 247mg sodium, CarbohydrateContent 38g carbohydrate (20g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
EGGNOG CHEESECAKE COOKIE BITES RECIPE - PILLSBURY.COM
We have a hard time choosing between cheesecake and cookies (and we'd bet you do, too), so we solved the problem by combining both treats into one festive and delicious cookie bite! Pillsbury™ Ready to Bake!™ sugar cookies are baked and stuffed with a creamy eggnog-flavored filling so you get the best of both worlds in every bite.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Generously spray 24 miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
- Bake 15 to 18 minutes or until golden brown. With back of round metal measuring teaspoon, make a 1 1/4-inch-wide indentation in each cookie cup. Cool completely in pan about 30 minutes. Carefully, run knife or metal spatula around edges of cookie cups to loosen. Remove from pan to serving plate.
- In large bowl, beat cream cheese, butter, powdered sugar, whipping cream, rum extract and 1/2 teaspoon of the nutmeg with electric mixer on medium speed 1 to 2 minutes or until smooth and creamy.
- Pipe or spoon cream cheese mixture into center of each cup. Sprinkle cups with remaining 1/4 teaspoon nutmeg. Store in covered airtight container in refrigerator up to 4 days.
Nutrition Facts : Calories 150 , CarbohydrateContent 18 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 80 mg, SugarContent 13 g, TransFatContent 0 g
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