HOLLY AND EGGNOG PIE

By pbaumgartner

Ingredients

• Filling:
• 9 ” baked 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.) pkg. cream cheese, softened
• 1/4 tsp. nutmeg
• 1/2 tsp. rum extract

Details

Servings 8
Preparation time 30mins
Cooking time 35mins

Preparation

Step 1

In small saucepan, evenly sprinkle gelatin over 1/2 c. of the 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 slightly when stirred; pour into cooled pie crust.
Refrigerate until firm, about four hours. If desired, sprinkle with nutmeg. Store in refrigerator.