Eggnog And Holly Pie

Total Time: 5 hrs 11 mins Preparation Time: 5 hrs Cook Time: 11 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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 in a bowl.
• 6 brush edge of pie crust and underside of leaves with egg 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).