Eggnog & Holly Pie

60m
Prep Time
4h
Cook Time
5h
Ready In

Recipe: #914

October 19, 2011



"This is a very pretty and festive pie for the holidays. This recipe works well with either regular or low-fat eggnog/cream cheese (I've made it both ways with excellent results)."

Original is 8 servings

Nutritional

  • Serving Size: 1 (144.6 g)
  • Calories 366.1
  • Total Fat - 19.3 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 101.1 mg
  • Sodium - 502.1 mg
  • Total Carbohydrate - 30.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 29.2 g
  • Protein - 18.7 g
  • Calcium - 581.3 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Heat oven to 450 degrees.

Step 2

Thaw pie crusts if necessary. Place bottom crust in pie pan; trim crust even with edge. Using a small holly leaf cookie cutter, cut about 30 holly leaves from remaining crust.

Step 3

Beat egg white in a bowl. Brush edge of pie crust and underside of leaves with egg white and arrange around edge of crust. The end result will be clusters of 3 leaves (2 on the crust and 1 on top of the filling). Put extra leaves on cookie sheet.

Step 4

Beat egg yolk in small bowl. Add food color. Brush leaves with green mixture. Bake crust 9-11 minutes and individual leaves 3-4 minutes. Cool.

Step 5

In small saucepan, sprinkle gelatin over 1/2 cup eggnog. Let stand 1 minute to soften gelatin.

Step 6

Cook over medium heat, stirring constantly, until dissolved. Remove from heat; set aside.

Step 7

In a large mixing bowl, combine powdered sugar, butter, and cream cheese. Beat on low until light and fluffy.

Step 8

Gradually add nutmeg, rum extract, gelatin mixture, and remaining eggnog. Beat on high until smooth. Refrigerate 15 minutes or until mixture mounds slightly when stirred.

Step 9

Pour eggnog mixture into pie crust. Place extra holly leaves and red candies on filling to complete the holly leaf clusters. Sprinkle with nutmeg. Refrigerate until firm (about 4 hours).

Tips


No special items needed.

0 Reviews

You'll Also Love