You can drizzle more caramel sauce on the top, if you’d like. This Boozy Caramel Eggnog Pie is best served frozen. This eggnog pie is designed to be made ahead! You can make it up to 3 days in advance, and freeze until you’re ready to serve it. So you’ll be left with valuable oven space on Christmas Eve or Christmas Day! Can I make eggnog pie ahead of time? The combination of the eggnog itself, the rum, and the nutmeg combine to create a flavor that’s reminiscent of the holidays.Īnd, this pie is no-bake. The end result of Boozy Caramel Eggnog Pie is a cool and creamy frozen treat. Then the whole pie goes to the freezer for at least 5 hours to set completely. I like grating whole nutmeg with a microplane for this. Lastly, the pie is finished with a sprinkle of nutmeg. If your grocery store is like mine, it’ll be located on a rack near the ice cream. Then, you’ll add the rest of the filling and more caramel sauce.įor the caramel sauce, Smucker’s makes a good one called Salted Caramel Sauce.
EGGNOG WHIPPED CREAM RECIPE CRACKER
You’ll place half of the filling into the graham cracker crust, then drizzle jarred caramel sauce on top. It was easier, too-no whipping cream with the mixer! I switched to a frozen whipped topping and the result was perfect. I tried this recipe with homemade whipped cream, but the texture was a little too icy for my liking. You’ll definitely want to use whipped topping for this, and not whipped cream.
Slowly beat in sugar, whipping cream until it holds stiff peaks. Pour cream into chilled bowl and whip with electric mixer on high speed until cream is soft and fluffy, about 2 minutes. Then, you’ll fold in a container of whipped topping. Chill metal beaters for an electric mixer and a large metal bowl in the freezer for at least 5 minutes. The filling starts with a base of cream cheese and sugar, which gets mixed with eggnog, rum, and nutmeg. Moral of the story: stick with that aluminum pan that they give you with the crust! The crust fell into dozens of little pieces as I tried to transfer it into a glass pie dish. You can use store-bought (like I did) or you can make your own.ĭid you know that you cannot successfully transfer a store-bought graham cracker crust to your own pie plate? I learned the hard way.
EGGNOG WHIPPED CREAM RECIPE HOW TO
How to make Eggnog PieĮggnog Pie starts with a graham cracker crust. It’s beyond amazing with a steaming cup of coffee. Its texture is between ice cream and mousse-light and fluffy but still cold. It’s rich and creamy, and gets served straight from the freezer. This year, I put my own spin on it, adding eggnog and rum to create Boozy Caramel Eggnog Pie. It’s a made with whipped topping, cream cheese, and caramel. We take a break from the usual pumpkin and pecan, and serve up “Christmas Pie”. In my family, we are ALL about pie for Christmas. Whisk the egg whites into the chilled mixture.This no-bake Eggnog Pie is made with caramel sauce, cream cheese, rum, and eggnog tucked into a graham cracker crust. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. In a medium mixing bowl, beat the egg whites to soft peaks. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Chill and serve.Ĭook's Note: For cooked eggnog, follow procedure below. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. Add the milk, cream, bourbon and nutmeg and stir to combine.
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