Eggnog and Holly Pie

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“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).”
5hrs 11mins

Ingredients Nutrition


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

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