No-Bake Eggnog Cream Pie with Zac Young | Holiday Baking Championship
Transform a classic holiday cocktail into a delicious dessert with Zac Young's No-Bake Eggnog Cream Pie inspired by last night's #HolidayBakingChampionship! It'll definitely be #ExtraSweet!
Don't miss an all-new #HolidayBakingChampionship, Mondays at 9|8c from 11/2/20 to 12/21/20.
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No-Bake Eggnog Cream Pie
RECIPE COURTESY OF ZAC YOUNG
Level: Easy
Total: 4 hr 25 min (includes chilling time)
Active: 25 min
Yield: 10 to 12 servings
Ingredients
9 ounces graham crackers (about 17 crackers)
3/4 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
1 cup cookie butter
6 ounces cream cheese, at room temperature
1 cup store-bought eggnog
1 1/2 cups heavy cream
Freshly grated nutmeg, for serving
Directions
Add the graham crackers and 1/4 cup of the sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the melted butter and pulse until the crumbs are completely coated.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. It may feel like you have too many crumbs but keep pressing until you have about a 3/4-inch-thick border all the way around. Refrigerate until ready to use.
Add the cookie butter and cream cheese to a medium bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Beat in the eggnog.
Add 1/2 cup heavy cream to a small bowl and beat with an electric mixer on medium speed until stiff peaks form, 2 to 4 minutes. Gently fold the whipped cream into the eggnog mixture until just combined. Pour the filling into the pie crust and smooth the top. Refrigerate until set, at least 4 hours and up to overnight.
When the pie is ready to serve, add the remaining 1 cup heavy cream and the remaining 1/2 cup sugar to a small bowl. Whip on medium speed with an electric mixer until stiff peaks form, about 1 minute. Dollop the whipped cream on top of the pie and garnish with a sprinkle of nutmeg.
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No-Bake Eggnog Cream Pie with Zac Young | Holiday Baking Championship
Eggnog Pie (No-Bake) | Kitchen Fun With My 3 Sons
This simple no-bake Eggnog Pie is made with vanilla pudding, eggnog, whipped cream, and nutmeg with a graham cracker crust. I love making this pie for the Holidays because it is so tasty with a soft and creamy texture.
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Coconut Eggnog Cream Pie
Coconut Eggnog Cream Pie
Pie de Coquito
Coquito is an eggnog-style alcoholic beverage from Puerto Rico, traditionally served over the holidays. You can celebrate anytime with this decadent version, baked up as a pie.
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Ingredients
1 pkg. GOYA® Maria Cookies, crushed
½ cup butter, melted
1 tbsp. brown sugar
1 can GOYA® Coconut Milk
½ cup granulated sugar
½ cup cornstarch
¼ tsp. salt
1 can GOYA® Cream of Coconut
5 eggs yolks, lightly beaten
¼ cup rum (optional)
1 tsp. vanilla extract
¾ tsp. GOYA® Ground Cinnamon, divided
1 cup 35% heavy cream
3 tbsp. toasted shredded coconut
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About Goya Foods
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States. Founded in 1936 by Don Prudencio Unanue and his wife Carolina, both from Spain, the Goya story is as much about the importance of family as it is about achieving the American dream.
Easy Eggnog Pie! (Quick Holiday Desert)
This is a super quick and easy recipe! It's a very nice change up from your usual chocolate cream pie or vanilla pudding pie, very festive and great for holiday get togethers!
Eggnog Pie - Recipe Videos
Eggnog Pie
You can find the complete recipe here:
Eggnog Custard Pie Recipe????????|????????Christmas Dessert for the Holidays | With Rum Extract
My eggnog custard pie recipe is an easy and delicious dessert that's perfect for Christmas and the holidays. This treat starts with an old-fashioned southern egg custard pie recipe and replaces the milk with storebought eggnog. By adding rum extract, spices, and a bit more sugar, this pie is full of eggnog flavor. Although this would be the perfect dessert for Christmas Eve or Day, it would also be great for Thanksgiving or New Year's--it's also a good way to use up leftover eggnog, too! If you're an eggnog lover and want to try something different, then this pie is for you.
Eggnog custard pie is very easy to make: just blend together the ingredients for the filling, pour the mixture into an unbaked pie shell, and then bake. Towards the end of the baking time, I placed foil around the edges to keep the crust from burning. When I didn't think it was completely done after one hour, I turned the oven off and put the pie back in the oven so the residual heat could finish setting the filling--and that was just what it needed.
In short, this pie was a success. Since this recipe was based on a southern egg custard pie, this pie definitely had a strong egg flavor with eggnog in the background. And since I emphasized the eggnog flavor by adding rum extract, vanilla extract, nutmeg, spices, and a bit of extra sugar, there was no question what the main ingredient was.
Although I used rum extract in this pie, I think you could use real rum as well. I would use 2-4 Tablespoons, and from what I read online, I think golden rum would be the best choice. I may be wrong on that, so if anyone has any suggestions, please share in the video comments.
Other than that, this holiday eggnog custard pie was a hit. In fact, it had a lot more eggnog flavor than the eggnog layer cake I made for Christmas 2020, so I felt that the flavor lived up to the name.
Like I said, this dessert would be perfect for Christmas, or as a way to use up leftover eggnog after the holiday. If you make this recipe, let me know what you think!
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