Eggnog Cheese Pie With Bourbon Cream

Submitted by Pinay0618

"I like the flavor of eggnog, but not the consistency - so I was excited to find this Cooking Light recipe. I did not, however, use any low-fat or fat-free products. :)"

 

• Ready In: 1hr 20mins
• Ingredients: 20
• Serves: 10

ingredients

• Crust

• 32 low-fat graham crackers
• 2 tablespoons granulated sugar
• 1 1⁄2 tablespoons butter, melted
• 1 large egg white
• cooking spray

• Filling

• 1⁄2 cup plain fat-free yogurt
• 4 ounces low-fat cream cheese, softened
• 4 ounces fat free cream cheese, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1⁄3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1⁄8 teaspoon salt
• 2⁄3 cup eggnog
• 2 large egg whites
• 2 tablespoons granulated sugar

• Bourbon cream

• 3⁄4 cup frozen fat-free whipped topping, thawed
• 2 tablespoons eggnog
• 1 teaspoon Bourbon
• 1⁄8 teaspoon grated nutmeg

directions

1. Preheat oven to 350°.
2. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 1 egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack for 15 minutes.
3. Reduce oven temperature to 325°.
4. To prepare filling, spoon yogurt onto several layers of heavy-duty paper towels; spread yogurt to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Place cream cheeses and vanilla in a bowl; beat with mixer at medium speed until smooth. Add eggs, one at a time, beating well after each addition. Combine sugar, flour, and salt, stirring with a whisk. Add sugar mixture to cheese mixture; beat until combined. Add yogurt to cheese mixture; add eggnog. Beat at low speed just until combined.
5. Beat 2 egg whites with a mixer at medium speed until soft peaks form. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into the eggnog mixture. Pour filling into prepared crust. Bake at 325° for 40 minutes or until center is almost set. Cool completely on wire rack. Chill overnight.
6. To prepare bourbon cream, place the whipped topping in bowl. Gently fold in 2 tablespoons eggnog and bourbon; chill. Top each pie slice with bourbon cream; sprinkle with nutmeg before serving.