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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Eggnog Cream Pie Recipe

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This recipe for Eggnog Cream Pie is from The Michael Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 unbaked pastry shells, 9 inches
4 oz cream cheese, softened
1/2 cp confectioners sugar
1 tsp ground allspice
1 tsp ground nutmeg
2 cartons (1-8 oz and 1-12oz) frozen whipped topping, thawed, divided
3 3/4 cps cold eggnog
3 pkgs ( 3.4 oz each) instant cheesecake or vanilla pudding mix
additional ground nutmeg
Directions:
Directions:
1) Line unpricked pastry shells with a double thickness of heavy duty foil.
2) Bake 450f for 8 mins.
3) Remove foil; bake 5 mins longer.
4) Cool on wire racks.
5) In a small bowl, beat the cream cheese, confectioners sugar, allspice and nutmeg until smooth.
6) Fold in 8 oz carton of whipped topping.
7) Spoon into crusts.
8) In a large bowl, whisk eggnog and pudding mixes for 2 mins.
9) Let stand for 2 mins or until soft set.
10) Spread over cream cheese layer.
11) Top with remaining whipped topping; sprinkle with additional eggnog.
12) Cover and refrigerate for 8 hours or overnight.
Number Of Servings:
Number Of Servings:
16 (2 Pies)

 

 

 

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