Every year around this time I realize that I have made and photographed way too many holiday desserts. There are only so many days after Thanksgiving to be able to share Christmas desserts….
I feel like I’m sharing this one just in the nick of time. Please tell me that not everyone has their holiday menu for Christmas and gift buying completely finished. Surely someone needs another pie recipe to make. lol….
So let’s make it super simple with something no-bake!!
For serious eggnog lovers only, this No-Bake Eggnog Cream Pie is fantastic! Creamy, smooth and loaded with eggnog flavor and spices piled high in my favorite low carb shortbread crust.
The eggnog part is from one of our classic holiday recipes from years past….It is included below….
A must-make for the holidays!
The most complicated part of this whole recipe is making sure it has plenty of time to set in the fridge. I’m talking at least four hours. I know, I know. But you can do it. I believe in you!
I love the taste that the fresh nutmeg adds to this recipe – it just totally ramps up that eggnog flavor and makes this pie just as authentic as the drink itself, however, jarred is also fine.
Rum extract is also an optional ingredient, but one I highly recommend. a lot of folks prefer their eggnog with a boozy kick, and this replicates it in a way that the whole family can enjoy. Cheers!
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another extremely popular and easy to make recipe:
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Low Carb Eggnog Cream Pie
- 1 cup almond flour more as needed for sandy texture.
- 1/2 cup butter melted
- 3 TB brown swerve
Eggnog Cream filling:
- 1 pkg. sugar-free instant vanilla pudding
- 1 1/4 cup sugar free eggnog see eggnog recipe: https://www.cjsketokitchen.com/keto-eggnog/
- 1 cup heavy cream whipped(more if needed for volume)
- 1 tsp nutmeg
- 1 tsp rum extract
- Preheat oven to 350 degrees.
- Combine ingredients. Add more almond flour if mixture is too loose. Bake for 8-10 minutes or until lightly golden.
Eggnog Cream Filling:
- Combine eggnog, and pudding mix, one to two minutes or until lightly set.
- Add nutmeg and rum extract. Combine briefly. Set aside.
- Whip heavy cream until fluffy. Fold into eggnog cream mixture.
- Fold into cooled shortbread crust. Cover. Chill 4 hours or overnight. Serve with additional whipped cream if desired.
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