Eggnog and Holly Pie 🥧
Description
Eggnog and Holly Pie is a delightful dessert perfect for the winter season and especially for Christmas celebrations. It’s not only delicious but also visually stunning, making it an ideal centerpiece for your holiday table. This recipe is versatile, allowing you to choose between regular or low-fat eggnog and cream cheese without compromising on taste or texture.
Nutritional Information
- Calories: 585.9 per serving
- Fat Content: 42.8g
- Saturated Fat Content: 19.8g
- Cholesterol Content: 129.1mg
- Sodium Content: 503.4mg
- Carbohydrate Content: 41.8g
- Fiber Content: 1.7g
- Sugar Content: 20.6g
- Protein Content: 9.9g
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Eggs |
| 1 | Nutmeg |
| 12 | Unflavored gelatin |
| – | Powdered sugar |
| – | Butter |
| 1 | Package of cream cheese |
| 1 1/2 | Rum extract |
| 1 | Pie crust (9 inches) |
| 1/4 | Cup eggnog |
| 16 | Red candies |
Recipe Instructions
-
Preparation:
- Preheat your oven to 450 degrees Fahrenheit.
- If needed, thaw the pie crusts according to package instructions.
- Place one pie crust in a pie pan and trim the edges evenly.
-
-
Decorate the Crust:
- Use a small holly leaf-shaped cookie cutter to cut out approximately 30 holly leaves from the remaining pie crust.
- In a small bowl, beat an egg white.
- Brush the edge of the pie crust and the undersides of the holly leaves with the beaten egg white.
- Arrange the leaves around the edge of the crust, creating clusters of three leaves each (two on the crust and one on top of the filling).
- Place any extra leaves on a separate cookie sheet.
- In another small bowl, beat an egg yolk and add green food coloring.
- Brush the leaves with the green mixture.
- Bake the crust for 9-11 minutes and the extra leaves for 3-4 minutes, or until lightly golden. Allow them to cool.
-
Prepare the Filling:
- In a small saucepan, sprinkle the gelatin over 1/2 cup of eggnog. Let it stand for 1 minute to soften.
- Cook the mixture over medium heat, stirring constantly, until the gelatin is completely dissolved. Remove from heat and set aside.
- In a large mixing bowl, combine powdered sugar, butter, and cream cheese. Beat on low speed until light and fluffy.
- Gradually add nutmeg, rum extract, the dissolved gelatin mixture, and the remaining eggnog to the bowl.
- Beat on high speed until the mixture is smooth and well combined.
- Refrigerate the filling for about 15 minutes or until it begins to mound slightly when stirred.
-
Assemble the Pie:
- Pour the chilled filling into the prepared pie crust.
- Arrange the extra holly leaves and red candies on top of the filling to complete the holly leaf clusters.
- Sprinkle the pie with additional nutmeg for a festive touch.
-
Chill and Serve:
- Refrigerate the pie until firm, which usually takes about 4 hours.
- Once set, slice and serve this gorgeous Eggnog and Holly Pie to delight your guests and family members during the holiday season!
This recipe yields 8 servings, making it perfect for sharing with loved ones. Enjoy the creamy texture, warm spices, and festive decoration of this delightful holiday dessert!
