Eggnog Pie Recipe
1 pie crust
1 envelope unflavored gelatin
1 1/2 C. eggnog
1 C. powdered sugar
1/4 C. margarine or butter, softened
2 8-oz. packages cream cheese, softened
1/4 t. nutmeg
1/4 t. rum extract
Heat oven to 450° F. Bake crust in 9-inch pie pan, for 9 to 11 minutes, until light brown. Cool completely.
In small saucepan, evenly sprinkle gelatin over 1/2 cup of eggnog; let stand 1 minute to soften gelatin. Cook over medium heat, stirring constantly until gelatin is dissolved. Remove from heat; set aside.
In large mixer bowl, combine powdered sugar, margarine and cream cheese. Beat at low speed until light and fluffy. Gradually add nutmeg, rum extract, gelatin mixture and remaining eggnog. Beat on high speed until smooth. Refrigerate 15 minutes or until mixture mounds when stirred; pour into cooled crust.
Refrigerate until firm, about 4 hours. Sprinkle with nutmeg.
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