Eggnog and Holly Pie

Name: Eggnog and Holly Pie
Prep time: 5 h
Cook time: 11 min
Total time: 5 h 11 min
Yield: 8 serving(s)
Ingredients: 2 pie pastry; 1 egg, separated; 12 drops green food coloring; red-hot candies; nutmeg; 1 (1/4 ounce) envelope unflavored gelatin; 1 1/2 cups eggnog (regular or light); 1 cup powdered sugar; 1/4 cup butter, softened; 16 ounces cream cheese, softened (regular or light); 1/4 teaspoon nutmeg; 1/2 teaspoon rum extract

Submitted by Kathy

"This is a very pretty and festive pie for the holidays. This recipe works well with either regular or low-fat eggnog/cream cheese (I've made it both ways with excellent results)."

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photo by Kathy

Ready In:: 5hrs 11mins
Ingredients:: 12
Serves:: 8

ingredients

2 pie pastry
1 egg, separated
12 drops green food coloring
red-hot candies
nutmeg
1 (1/4 ounce) envelope unflavored gelatin
1 ¹⁄₂ cups eggnog (regular or light)
1 cup powdered sugar
¹⁄₄ cup butter, softened
16 ounces cream cheese, softened (regular or light)
¹⁄₄ teaspoon nutmeg
¹⁄₂ teaspoon rum extract

directions

Heat oven to 450 degrees.
Thaw pie crusts if necessary.
Place bottom crust in pie pan; trim crust even with edge.
Using a small holly leaf cookie cutter, cut about 30 holly leaves from remaining crust.
Beat egg white in a bowl.
Brush edge of pie crust and underside of leaves with egg white and arrange around edge of crust.
The end effect will be clusters of 3 leaves (2 on the crust and 1 on top of the filling).
Put extra leaves on cookie sheet.
Beat egg yolk in small bowl.
Add food color.
Brush leaves with green mixture.
Bake crust 9-11 minutes and bake extra leaves 3-4 minutes.
Cool.
In small saucepan, sprinkle gelatin over 1/2 cup egg nog.
Let stand 1 minute to soften gelatin.
Cook over medium heat, stirring constantly, until dissolved.
Remove from heat; set aside.
In a large mixing bowl, combine powdered sugar, butter, and cream cheese.
Beat on low until light and fluffy.
Gradually add nutmeg, rum extract, gelatin mixture, and remaining egg nog.
Beat on high until smooth.
Refrigerate 15 minutes or until mixture mounds slightly when stirred.
Pour into pie crust.
Place extra holly leaves and red candies on filling to complete the holly leaf clusters.
Sprinkle with nutmeg.
Refrigerate until firm (about 4 hours).