Prep 5 hrs
Cook 11 mins
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).
- 2 pie pastry
- 1 egg, separated
- 12 drops green food coloring
- red-hot candies
- 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
- 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.
- 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).