Eggnog Pie

"A holiday favorite of Florence Shaw from East Wenatchee, Washington, this creamy pie delivers wonderful eggnog flavor. It's very pretty, too, with a sprinkling of nutmeg on top."
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30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. In a small bowl, sprinkle gelatin over water; let stand 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 the heat; cool to room temperature. Stir in extracts; fold in whipped cream. Pour into pastry shell. Refrigerate until firm.


  • This recipe was tested with commercially prepared eggnog.


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I have to say that this recipe was very easy to make, the instructions leave nothing out. I halved the amount of rum extract & vanilla so that they would not overpower the pie. I have made 3 so...

The flavor was ok but I ended with alot more liquid then could fit in the pie shell.

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