![]() ![]() If your grocery store is like mine, it’ll be located on a rack near the ice cream. Then, you’ll add the rest of the filling and more caramel sauce.įor the caramel sauce, Smucker’s makes a good one called Salted Caramel Sauce. You’ll place half of the filling into the graham cracker crust, then drizzle jarred caramel sauce on top. It was easier, too-no whipping cream with the mixer! I switched to a frozen whipped topping and the result was perfect. I tried this recipe with homemade whipped cream, but the texture was a little too icy for my liking. You’ll definitely want to use whipped topping for this, and not whipped cream. Then, you’ll fold in a container of whipped topping. The filling starts with a base of cream cheese and sugar, which gets mixed with eggnog, rum, and nutmeg. Moral of the story: stick with that aluminum pan that they give you with the crust! The crust fell into dozens of little pieces as I tried to transfer it into a glass pie dish. You can use store-bought (like I did) or you can make your own.ĭid you know that you cannot successfully transfer a store-bought graham cracker crust to your own pie plate? I learned the hard way. How to make Eggnog PieĮggnog Pie starts with a graham cracker crust. It’s beyond amazing with a steaming cup of coffee. Its texture is between ice cream and mousse-light and fluffy but still cold. It’s rich and creamy, and gets served straight from the freezer. This year, I put my own spin on it, adding eggnog and rum to create Boozy Caramel Eggnog Pie. It’s a made with whipped topping, cream cheese, and caramel. We take a break from the usual pumpkin and pecan, and serve up “Christmas Pie”. In my family, we are ALL about pie for Christmas. I will be making Eggnog Cupcakes, with whipped eggnog frosting to celebrate the day.This no-bake Eggnog Pie is made with caramel sauce, cream cheese, rum, and eggnog tucked into a graham cracker crust. This frosting recipe is a great alternative to the usual frosting recipes made with confectioners sugar,which are way too sweet.įriday December 15th is National Cupcake Day. I DID NOT add any more butter.Īll ingredients mixed together properly, and now I have a great whipped eggnog frosting that doesn't give me the impression I'm eating whipped eggnog flavored butter. I mixed the finished batch of frosting into the second batch of mixture. Definitely TOO MUCH BUTTER, for me anyway.įortunately I cooked two batches of the eggnog mixture, as I was already planning on making two batches of frosting. The finished product is like eating sweetened, eggnog flavored, whipped butter. I am however, not satisfied with the results. The recipes works great as you have directed. I was able to make the recipe as you have written on your web page. I just finished making the Whipped Eggnog Frosting. Yield: about 4 cups (enough for a two-layer 9-inch cake) Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. Beat the frosting for five minutes, until it is light and fluffy. Increase the speed to medium-high and let the mixer work it’s magic. ![]() Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should. If you do this, make sure to pull it out in time to let it warm back up to room temperature. I refrigerated my initial mixture overnight. Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. ![]()
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