Eggnog & Holly Pie
"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)."
Ingredients
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.