Best 5 Eggnog Cream Pie Recipes

EGGNOG PUMPKIN ICE CREAM PIE

Steps:

• Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
• Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
• In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
• In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
• For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
• Decorate with additional whipped cream if desired.

EGGNOG CREAM PIE

Steps:

• In a saucepan, combine the pudding mix, nutmeg and eggnog. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat. Cool., Fold in whipped cream. Pour into crust. Garnish with whipped cream and nutmeg if desired.

EGGNOG BAVARIAN CREAM PIE

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer.2. In medium saucepan stir together pudding mix, sugar and gelatin. Stir in eggnog. Cook and stir over medium heat until boiling. Remove from heat. Stir in rum or rum flavor. Cover surface with plastic wrap. Refrigerate about 1 hour or until almost set.3. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold whipped cream into the pudding mixture. Spoon into crust. Refrigerate about 4 hours or until set.4. Sprinkle with nutmeg. Store in refrigerator.

EGGNOG CREAM PIE

Steps:

• Line a rimmed baking sheet with plastic wrap and set aside. Place eggnog in a large saucepan and set aside. In a large bowl, whisk egg, yolks, and pinch of salt until they are pale and fluffy. In a small bowl, whisk starch and sugar and add it to the egg mixture, whisking as you go. Whisk until smooth and shiny, about 1 minute. Gently heat the eggnog over medium heat, stirring slowly to prevent it from scorching. Once it begins to bubble at the edges, temper the egg mixture with the hot eggnog by ladling the hot eggnog into the bowl in small additions and whisking vigorously as you go. Once the two mixtures are combined, pour the liquid back into the saucepan and whisk it over medium heat. It will thicken. Keep whisking. Once it starts to bubble, continue whisking vigorously for two minutes more. Scrape the pudding onto the prepared baking sheet and press plastic wrap directly on top. Allow pudding to cool at room temperature for 30 minutes, then transfer it to the fridge to cool completely, for approximately 3 hours and up to one day. Place the gingersnaps and 1/2 teaspoon of salt in the bowl of a food processor fitted with a metal blade. Pulse to grind the cookies down to uniform crumbs, approximately 30 seconds. Add the melted butter and pulse for an additional 15 seconds. Scrape the mixture into a pie plate and using your fingers, press to shape the crumbs into a crust against the bottom and sides of the plate. Chill for 30 minutes and up to one day. When you are ready to serve: In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream and confectioner's sugar. Whisk to medium peaks. Remove half of cream and chill. Add the pudding to the bowl with remaining cream and whisk until pudding is smooth and creamy. Pour pudding into prepared pie shell and smooth the top with a spatula.Pipe the reserved cream onto the top of the pie. Grate fresh nutmeg over the top and serve immediately.

EGGNOG CREAM PIE

Steps:

• 1. In the bowl of a stand mixer, stir the whole wheat pastry flour, all purpose flour, sugar and salt together until combined.
• 2. Stir in cold butter until it's the size of peas. With the mixer on low, stream in ice cold water by the tablespoons until dough starts coming together.
• 3. It should be moist but not sticky. If you grab a few pieces and squeeze them in your hand they should stick together without leaving a residue on your hands.
• 4. Form dough into two disks, wrap in plastic wrap and refrigerate until ready to use. Recipe will make 2 pie crusts.
• 5. When ready to make the pie crust, remove one disk of dough from the refrigerator and sit out for 10-15 minutes to make it easier to roll.
• 6. Preheat oven to 400. Flour board and rolling pin and roll out dough to a large circle.
• 7. Place in pie pan, cut off extra dough and scallop the top edges of the crust. Prick bottom of crust with a fork.
• 8. Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.
• 9. For the filling, whip cream until soft peaks form. Set in refrigerator until ready to use.
• 10. Whisk eggnog, milk and instant vanilla pudding together until smooth.
• 11. Let it thicken 3-5 minutes. Fold half the whipped cream into eggnog pudding and pour into cooled pie shell.
• 12. Cover with plastic wrap and refrigerate 2 plus hours. Make sure the whipped cream makes it back into the fridge too.
• 13. When ready to serve, pipe whipped cream around edge of pie and top with chocolate shavings. Serve.