Best 20 Eggnog Pie Recipes

HOLIDAY EGGNOG PIE

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.

EGGNOG PIE

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.

CHRISTMAS EGGNOG PIE

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.

YUMMY EGGNOG PIE

Steps:

• In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
• In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

EGGNOG PUMPKIN PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into crust., Bake until a knife inserted in the center comes out clean, 60-65 minutes. Cool on a wire rack. Refrigerate until serving.

PUMPKIN PIE EGGNOG

Steps:

• Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
• Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
• Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.

IMPOSSIBLE EGGNOG COCONUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.
• Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture.
• Bake in preheated oven until set in the middle, about 45 minutes.
• Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.

PUMPKIN EGGNOG CUSTARD PIE

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.

JAMIE DEEN'S EGGNOG CUSTARD PIE

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.

SPICED EGGNOG PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Place remaining ingredients in a large bowl; beat just until smooth. Pour into crust. Bake 15 minutes. , Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Store in the refrigerator.

IMPOSSIBLY EASY EGGNOG PIE

Steps:

• Preheat oven to 350 degrees F. Spray bottom and side of a 9 x 1-1/4-inch pie plate, with cooking spray.
• Beat all ingredients except Bisquick and Spiced Whipped Creeam in medium bowl with a wire whisk. Stir in Bisquick mix. Pour into pie plate.
• Bake 42-45 minutes or until knife inserted in center comes out clean. Cool completely, about 1-1/2 hours. Serve with Spiced Whipped Cream. Store covered in refrigerator.
• Spiced Whipped Cream: Beat all ingredients in chilled small bowl with elefctric mixer on high speed until soft peaks form.

HOLIDAY EGGNOG PIE

Steps:

• In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg., Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing.

IMPOSSIBLE EGGNOG PIE

Steps:

• Preheat oven to 350°.
• In a blender, mix until smooth the first 6 ingredients in order listed.
• Pour into greased 9" pie pan.
• Sprinkle nutmeg and cinnamon generously on top.
• Bake for 40-45 minutes or until knife inserted in middle comes out dry.

COCONUT EGGNOG PIE

Steps:

• Preheat oven to 425°. In a large bowl, beat the first 7 ingredients until blended; stir in 2 cups coconut. Pour into crust; sprinkle with walnuts and remaining coconut. Bake on a lower oven rack 10 minutes., Reduce oven setting to 325°. Cover top loosely with foil. Bake until filling is set, 45-50 minutes. Cool on a wire rack. Refrigerate leftovers.

CHOCOLATE EGGNOG PIE

Steps:

• Combine water and gelatin in a bowl.
• Whisk white sugar, cornstarch, and salt together in a heavy saucepan over medium heat. Gradually add eggnog to sugar mixture, stirring constantly. Cook and stir until eggnog mixture is thickened, 3 to 4 minutes; continue to cook for 2 minutes more. Remove from heat.
• Stir gelatin mixture into eggnog mixture until gelatin is completely dissolved. Stir in rum extract. Chill eggnog mixture in the refrigerator until cold, at least 1 hour.
• Beat 1 cup cream in a cold glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into chilled eggnog mixture; pour mixture into prepared cookie crust. Chill pie in the refrigerator until set, at least 1 hour.
• Beat cream in a cold glass or metal bowl. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds rather than a sharp peak. Spread cream atop the chilled pie. Refrigerate until chilled, at least 1 hour.

CHOCOLATE EGGNOG PIE

Steps:

• Preheat oven to 375°. In a small bowl, mix flour, walnuts, brown sugar and cocoa; stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture., Divide mixture in half. In a small bowl, whisk cocoa and remaining water until blended; stir into half of the eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set., Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped topping and sprinkle with nutmeg.

NICK'S EGGNOG PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish and cut excess crust from edges; fill with rice or pie weights.
• Bake in the preheated oven until lightly browned, about 10 minutes.
• Beat eggnog, sugar, cornstarch, eggs, egg whites, vanilla extract, nutmeg, and cinnamon together in a bowl until smooth; pour into crust.
• Bake until pie is set in the middle, 50 to 60 minutes.

CHOCOLATE EGGNOG SWIRL PIE

Steps:

• CRUST:.
• Combine first 4 ingredients.
• Add melted butter and mix well.
• Press mixture into 9" pie plate, or 10" pie plate to form crust.
• Bake in 350 F oven for 12 minutes.
• Cool on wire rack.
• FILLING:.
• In small bowl, stir gelatin into the cold water and set aside.
• In medium saucepan, mix the sugar and cornstarch.
• Stir in eggnog.
• Cook until thickened and bubbly.
• Cook and stir for 2 minutes more.
• Stir in gelatin until dissolved.
• Divide mixture into 2 equal parts; stirring chocolate into one part and rum (extract) into the other.
• Cover surface with plastic wrap and cool completely.
• Fold whipped cream into the rum portion.
• Spoon the rum flavored portion into the cooled pie crust.
• Top this with the chocolate mixture and gently swirl the chocolate portion into the white portion.
• Chill at least 4 hours or until firm.

EGGNOG SWEET POTATO PIE

Steps:

• Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. , Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie. , Bake for 10-15 minutes or until a knife inserted in the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.

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.