Eggnog Cream Pies Recipe
Eggnog Cream Pies Recipe photo by Taste of Home

Eggnog Cream Pies Recipe

Publisher Photo
"I created this recipe for my bother, who just happens to love eggnog," shares Anna Long of Modesto, California. "He was delighted, to say the least, when he tasted this sweet treat."
TOTAL TIME: Prep: 35 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 16 servings

Ingredients

  • 2 unbaked pastry shells (9 inches)
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided
  • 3-3/4 cups cold eggnog
  • 3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
  • Additional ground nutmeg

Directions

  1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.
  2. In a small bowl, beat the cream cheese, confectioners' sugar, allspice and nutmeg until smooth. Fold in the 8-oz. carton of whipped topping. Spoon into crusts.
  3. In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight. Yield: 2 pies (8 servings each).
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Cream Pies in Taste of Home December/January 2008, p21

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Eggnog Cream Pies

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 23, 2014

"Very good. We had this for Thanksgiving & it was a hit next to the pumpkin cheesecake. Very light, the eggnog is not overpowering. It also makes 2 pies (which is really nice), so you don't have to double the recipe when feeding a large crowd."

MY REVIEW
Reviewed Dec. 5, 2011

"I made one pie for my home and one for work & it was a hit! Very easy to make.."

MY REVIEW
Reviewed Nov. 29, 2010

"wanted something a little different for our Thanksgiving meal and found this recipe...it was a big hit!!!"

MY REVIEW
Reviewed Jan. 3, 2010

"Very good pie. Easy to make."

MY REVIEW
Reviewed Apr. 17, 2008

"for a diferent twist you could substitue a regular or chocolate graham cracker crust.1-1/2 cups graham cracker crumbs3 tablespoons sugar1/3 cup stick margarine, meltedIn a bowl, combine cracker crumbs and 3 tablespoons sugar. Stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Then follow recipe for filling."

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