Eggnog and Holly Pie

READY IN: 5hrs 11mins




  • 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).