Eggnog & Holly Pie

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).