nd side of 9 inch pie plate. Bake at 350F degrees
f a
9-inch pie pan.
Bake in a
ver medium heat. Gradually add eggnog to sugar mixture, stirring constantly
In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
In a saucepan, combine 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 heat; cool to room temperature.
Stir in extracts.
Fold in whipped cream.
Pour into pastry shell.
Refrigerate until firm (about 3 or more hours).
In meduim saucepan combine pudding mix, 1/4 tsp nutmeg, and eggnog; mix well.
Cook over medium heat until thick and bubbly.
Remove from heat and stir in rum (if using); cool thoroughly.
Beat until smooth; fold in whipped cream.
Spoon into pie shell.
Dust with additional nutmeg to make it look nice.
Chill at least 4 hours.
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.
Preheat oven to 450 degrees F (230 degrees C).
Beat sweet potatoes, eggnog, eggs, sugar, butter, rum, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth. Pour sweet potato mixture into prepared pie crust.
Bake pie in the preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until pie is set, 50 to 55 minutes. Chill in the refrigerator for at least 2 hours or overnight.
nd sides of 9-inch pie plate. Bake 8-10 minutes
Pour cold eggnog into bowl.
Add pie filling mix, rum and nutmeg.
With electric mixer at low speed, beat until blended, about 1 minute.
Let stand 5 minutes.
Fold in 2 cups of whipped topping.
Spoon into crust.
Chill until firm, about 2 hours. Garnish with remaining whipped topping.
Sprinkle with additional nutmeg, if desired.
Makes one 9-inch pie.
Mix the pudding mix, nutmeg and eggnog in a saucepan and cook over medium heat until thick and bubbly.
Chill.
Beat the rum with whipped cream until smooth and fold into the pudding mixture; pour into the pie shell.
Garnish with nutmeg and chill for 4 hours.
Make pudding according to package directions.
Whip pudding, cream cheese and eggnog together and pour into graham cracker pie shell.
Refrigerate least 2 hours before serving.
Sprinkle with nutmeg before serving.
Pour eggnog and milk into a bowl.
Add pudding mix.
Beat slowly with rotary beater or at lowest speed of electric mixer for 1 minute.
Pour at once into pie shell.
Chill at least 1 hour. Garnish with whipped topping and sprinkle with nutmeg, if desired.
In medium saucepan combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well.
Over medium heat, cook and stir until thick and bubbly.
Remove from heat and stir in rum; cool thoroughly.
Beat until smooth; fold in whipped cream.
Spoon into pie shell.
Garnish with additional nutmeg to make it look nice.
Chill 4 hours.
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.
Microwave caramels and 1 Tbsp. of the milk in microwaveable bowl on MEDIUM (50%) 30 sec. or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
Beat pudding mixes, eggnog and remaining milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.
Refrigerate 3 hours.
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.
br>Pour remaining milk and eggnog into large bowl. Add dry
Combine crumbs, sugar, and butter, mixing until well combined. Press onto bottom and sides of 9 inch pie plate. Bake at 350\u00b0 for 5 minutes. Soften gelatin in water. Combine sugar and cornstarch in small saucepan, gradually add eggnog. Bring to
boil over medium heat, stirring constantly. Add softened gelatin, stir until dissolved. Stir in
Extract. Cool. Fold in whipped cream, pour over crust. Chill several hours until set.
Spread with Cool Whip.
Garnish with chocolate curls.
Makes 8 servings.
Mix gelatine, sugar and salt.
Gradually stir in eggnog.
Warm over low heat until gelatine is dissolved.
Chill until mixture mounds when dropped from spoon.
Fold in whipped cream, flavorings and 1 1/2 cups fruit cocktail.
Chill again about 10 minutes until mixture mounds.
Put in baked 9-inch pie shell.
Decorate with remaining fruit cocktail.
Chill 2 to 4 hours.
Preheat oven to 425 degrees.
In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
Slowly stir in eggnog.
Pour into crust,bake 15 minutes.
Reduce heat to 350 degrees.
Bake 45-50 minutes longer or until knife inserted in center comes out clean.
Cool.