Best 11 Eggnog Bavarian Cream Pie Recipes

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Eggnog Bavarian cream pie is a delightful holiday dessert that combines the classic flavors of eggnog and custard in a creamy, decadent filling. The pie crust is often made from graham crackers or a combination of flour and butter, and the filling is made with eggnog, cream, sugar, eggs, and cornstarch. The pie is then typically topped with whipped cream or meringue. This article will provide you with some of the best recipes for eggnog Bavarian cream pie, so that you can enjoy this delicious treat at home.

Let's cook with our recipes!

EGGNOG CREAM PIES



Eggnog Cream Pies image

"I created this recipe for my bother, who just happens to love eggnog," shares Anna Long of Modesto, California. "He was delighted, to say the least, when he tasted this sweet treat."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 pies (8 servings each).

Number Of Ingredients 9

2 unbaked pastry shells (9 inches)
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon ground allspice
1 teaspoon ground nutmeg
2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided
3-3/4 cups cold eggnog
3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
Additional ground nutmeg

Steps:

  • Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks., In a small bowl, beat the cream cheese, confectioners' sugar, allspice and nutmeg until smooth. Fold in the 8-oz. carton of whipped topping. Spoon into crusts. , In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 475 calories, Fat 24g fat (18g saturated fat), Cholesterol 47mg cholesterol, Sodium 408mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

EGGNOG BAVARIAN



Eggnog Bavarian image

This gelatin tastes scrumptious with the classic flavor of eggnog. The ruby-red color of the raspberry sauce makes this dessert a festive addition to any special meal. -Shirley Goering, New Ulm, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings (1 cup sauce).

Number Of Ingredients 12

3 envelopes unflavored gelatin
4 cups eggnog, divided
1/2 cup 2% milk
1 tablespoon rum extract
1/8 teaspoon salt
2 cups heavy whipping cream
1 cup finely chopped walnuts
RASPBERRY-CURRANT SAUCE:
1 package (10 ounces) frozen sweetened raspberries, thawed
1/2 cup red currant jelly
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes., In a small bowl, beat cream until stiff peaks form. Fold cream and walnuts into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm., Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in jelly. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature. Serve with gelatin.

Nutrition Facts : Calories 377 calories, Fat 27g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 94mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 2g fiber), Protein 9g protein.

VANILLA BAVARIAN CREAM PIE



Vanilla Bavarian Cream Pie image

This pie is a delicate taste treat delight! Also good served with sliced strawberries.

Provided by ETHELMERTZ

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Yield 8

Number Of Ingredients 10

1 ½ (.25 ounce) packages unflavored gelatin
8 tablespoons cold water
9 tablespoons white sugar
2 ¼ tablespoons cornstarch
2 eggs
1 ½ cups milk
¾ cup vanilla ice cream
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 (9 inch) pie crust, baked

Steps:

  • Soften gelatin in cold water. Scald the milk.
  • In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
  • Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
  • Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.

Nutrition Facts : Calories 420.8 calories, Carbohydrate 30.8 g, Cholesterol 137.1 mg, Fat 30.7 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 17.2 g, Sodium 173.9 mg, Sugar 19.7 g

EGGNOG BAVARIANS



Eggnog Bavarians image

For our eggnog Bavarians, the drink is recast as a creamy dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

2 cups whole milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 cinnamon stick
1 teaspoon freshly grated nutmeg
4 large egg yolks
1/2 cup packed light-brown sugar
3 tablespoons bourbon
1/4 teaspoon salt
2 1/4 teaspoons unflavored gelatin
1/2 teaspoon pure vanilla extract
1 cup heavy cream

Steps:

  • Heat milk, vanilla bean and seeds, cinnamon, and nutmeg in a medium saucepan over medium-high heat until almost boiling. Remove from heat; cover, and let steep 1 hour.
  • Reheat milk mixture over medium-high heat until almost boiling. Meanwhile, whisk together egg yolks, sugar, bourbon, and salt in a medium bowl. Pour hot milk mixture into yolk mixture in a slow, steady stream, whisking until combined. Clip a candy thermometer onto side of pan; pour milk-yolk mixture into pan, and cook over medium-low heat, stirring constantly, until it reaches 140 degrees, about 10 minutes. Pour through a fine sieve into a medium bowl.
  • Prepare an ice-water bath; set aside. Sprinkle gelatin over 1/4 cup water in a heatproof bowl; let stand until softened, about 5 minutes. Place bowl over a pan of simmering water; stir until gelatin has dissolved. Stir gelatin mixture and vanilla extract into milk-yolk mixture. Place in ice-water bath; stir occasionally until mixture begins to thicken but is not set.
  • Whisk cream in a medium bowl until soft peaks form. Whisk one-third of the whipped cream into the milk-yolk mixture; using a rubber spatula, gently fold in the remaining whipped cream. Divide mixture among serving cups; refrigerate at least 6 hours or overnight.

EGGNOG CREAM PIE RECIPE BY TASTY



Eggnog Cream Pie Recipe by Tasty image

This creamy, custardy pie is made with real eggnog, nutmeg, and hints of brandy and bourbon in a gingersnap pecan crust, then topped with fluffy whipped cream, toasted pecans, boozy caramel sauce, and more nutmeg! It's sure to be the showstopper of your holiday spread.

Provided by Aleya Zenieris

Categories     Desserts

Time 3h25m

Yield 6 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
20 gingersnap cookies
¼ cup pecan pieces
3 tablespoons sugar
¼ teaspoon McCormick® ground ginger
¼ teaspoon McCormick® nutmeg
½ teaspoon kosher salt
½ stick unsalted butter, melted
½ cup sugar
¼ cup cornstarch
2 cups eggnog
6 large egg yolks
1 teaspoon McCormick® Ground Nutmeg
½ teaspoon kosher salt
3 tablespoons unsalted butter, cold, cubed
4 tablespoons brandy, optional
4 tablespoons rum, optional
2 cups heavy cream
⅓ cup powdered sugar
1 teaspoon McCormick® vanilla extract
caramel syrup
gingersnap cooky
pecan piece, toasted
McCormick® Ground Nutmeg

Steps:

  • Make the crust: Preheat the oven to 350˚F (180˚C). Lightly grease a 9-inch pie tin with nonstick spray.
  • Add the gingersnap cookies and pecans to a food processor and pulse until finely ground. Transfer to a medium bowl and stir in the sugar, ginger, nutmeg, and salt. Make a well in the center and pour in the melted butter, then mix until well incorporated.
  • Transfer the cookie crumb mixture to the prepared pie tin, then use a flat-bottomed measuring cup or drinking glass to press evenly against the bottom and up the sides. Refrigerate for 15 minutes.
  • Bake the pie crust for 15 minutes, until golden brown and set. Remove from the oven and let cool while you make the filling.
  • Make the filling: Add the sugar and cornstarch to a medium saucepan and whisk very well to remove any lumps. Gradually pour in the eggnog, whisking between additions, to prevent lumps. Whisk in the egg yolks, nutmeg, and salt. Cook over medium heat, whisking constantly, until the custard thickens to the consistency of pudding and starts to boil, 4-6 minutes. Remove the pot from the heat and whisk in the butter, brandy, and rum, if using, until smooth.
  • Pour the custard over the cooled crust and cover the pie with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Refrigerate for 2-3 hours, until completely set.
  • Just before serving, make the whipped cream: In a medium bowl, whip the cream with an electric hand mixer on medium speed until soft peaks form, 1-2 minutes. (Alternatively, use a whisk to whip the cream until soft peaks form, 2-3 minutes.) Add the powdered sugar and vanilla and whip until medium peaks form and the cream holds its shape, 1-2 minutes more; do not over whip.
  • Dollop the whipped cream on top of the pie. Top with caramel syrup, gingersnap cookie crumbs, toasted pecan pieces, and nutmeg.
  • Enjoy!

EGGNOG CREAM PIE



Eggnog Cream Pie image

A unique eggnog flavor seeps through this rich, creamy pie filling, and hints of nutmeg and brandy add a cozy, wintery warmth for good measure.

Yield Makes one 9-inch pie, 6 to 8 slices (level: moderate)

Number Of Ingredients 14

1 prebaked 9-inch Traditional Pastry Piecrust shell (page 6)
3/4 cup plus 2 tablespoons sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
4 large egg yolks
1/2 cup whole milk
2 cups eggnog
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1 teaspoon ground nutmeg
1 teaspoon brandy
1 cup heavy cream
1 cup Whipped Cream (page 193)
Ground nutmeg

Steps:

  • To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks, milk, and eggnog and whisk until blended. Place the saucepan over medium heat, constantly whisking and scraping the sides until the mixture starts to bubble and thicken (be careful not to burn the cream). Once it has thickened, add the butter, 1 tablespoon at a time. Add the vanilla, nutmeg, and brandy, mixing well. Pour the cream mixture into a bowl and place it in the refrigerator to chill for at least 1 hour.
  • Once the eggnog cream has cooled, remove it from the refrigerator. In a separate bowl, using an electric mixer on high speed, beat the heavy cream until it's stiff. Using a spatula, fold the whipped cream into the eggnog mixture until everything is blended smoothly. Pour the cream filling into the pie shell and place the pie shell in the refrigerator to set for at least 2 hours.
  • When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Sprinkle the nutmeg over the whipped cream for decoration.
  • Eggnog Cream Pie should be served cold. It can be stored in the refrigerator for up to 2 days.

FANTASTIC CREAMY EGGNOG PIE



Fantastic Creamy Eggnog Pie image

We make this wonderful eggnog pie every Christmas and we always make two or three pies at a time, it's a never-fail recipe that produces a light creamy pie, it's a perfect ending to a holiday dinner --- plan ahead the pie needs to chill a couple of hours before serving, prep time includes cooling time, see my recipe#66929

Provided by Kittencalrecipezazz

Categories     Pie

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon unflavored gelatin
1/4 cup cold water
1/3 cup sugar (or more, depending on how sweet you prefer the filling)
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups good-quality commercially-prepared eggnog (not low fat)
1 teaspoon vanilla
1 teaspoon rum extract
1 cup whipping cream, whipped
1 pastry shells, baked (9-inch)

Steps:

  • In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
  • In a saucepan, combine sugar, cornstarch and salt.
  • Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.
  • Stir in gelatin until dissolved.
  • Remove from heat; cool to room temperature.
  • Stir in extracts.
  • Fold in whipped cream.
  • Pour into pastry shell.
  • Refrigerate until firm (about 3 or more hours).

Nutrition Facts : Calories 430.5, Fat 28.6, SaturatedFat 13.9, Cholesterol 104.3, Sodium 323.4, Carbohydrate 35.9, Fiber 0.5, Sugar 18.5, Protein 7.6

PEPPERMINT BAVARIAN CREAM PIE



Peppermint Bavarian Cream Pie image

Perfect combination of chocolate and mint in a beautiful presentation for Christmas.

Provided by dkboyd

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 9h10m

Yield 8

Number Of Ingredients 14

1 ½ cups crushed chocolate wafer cookies
¼ cup white sugar
¼ cup butter, softened
¼ cup cold water
1 tablespoon unflavored gelatin
1 cup milk
3 egg yolks, lightly beaten
½ cup white sugar
1 teaspoon peppermint extract
1 teaspoon vanilla extract
3 egg whites
1 cup heavy whipping cream
⅔ cup crushed peppermint candy
½ (1 ounce) square bittersweet chocolate, grated

Steps:

  • Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. Press into an 8-inch pie plate. Refrigerate until set, at least 15 minutes.
  • Pour water into a bowl and sprinkle gelatin over the top; let sit until gelatin softens, 5 to 10 minutes.
  • Heat milk in a saucepan over medium heat until bubbling. Beat egg yolks and 1/2 cup white sugar together in a bowl. Pour hot milk into egg yolk mixture in a steady stream, whisking constantly. Return egg mixture to saucepan over medium heat and cook, stirring constantly, until mixture thickens slightly, about 4 minutes. Remove from heat.
  • Stir gelatin mixture into egg-yolk mixture until gelatin melts and custard is well-combined; cool to room temperature. Stir in peppermint extract and vanilla extract.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  • Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form. Fold egg whites and whipped cream into custard. Pour custard into prepared crust. Sprinkle with crushed peppermint candy and grated chocolate. Chill pie in the refrigerator until set, 8 hours to overnight.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 57.2 g, Cholesterol 135.8 mg, Fat 22.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 12.7 g, Sodium 221.9 mg, Sugar 40 g

SUGAR FREE BAVARIAN CREAM PIE



Sugar Free Bavarian Cream Pie image

Make and share this Sugar Free Bavarian Cream Pie recipe from Food.com.

Provided by internetnut

Categories     Pie

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (9 inch) pie crusts, brushed with
1 egg white, baked and cooled
2 egg whites
1/4 teaspoon cream of tartar
6 teaspoons Equal sugar substitute (6 packets as sweet as 2 teaspoons sugar each)
1/2 teaspoon vanilla
2 3/4 cups 1% low-fat milk
2 teaspoons vanilla
4 ounces sugar-free instant vanilla pudding mix (6 serving size)
3 tablespoons whipping cream (optional)
1/2 teaspoon Equal sugar substitute (1/2 packet, as sweet as 1 teaspoon sugar) (optional)
1/4 teaspoon vanilla (optional)

Steps:

  • Meringue:.
  • Beat egg whites until frothy. Then beat in cream of tartar until peaks form.
  • and curl over. Without over beating, blend in each packet of Equal® separately.
  • Finally, beat in vanilla. Set meringue aside, and immediately prepare the.
  • pudding in a separate bowl.
  • Pudding:.
  • Stir vanilla into milk. Then beat in pudding mix. Gently and thoroughly. fold.
  • the meringue into the pudding. Pour this pie filling into the pie shell, and.
  • refrigerate until congealed. Allow two hours.
  • Topping (optional):.
  • This dessert is plenty rich tasting as is; nevertheless, you may wish to make a little whipping cream. If so, for best results, wait until just before.
  • serving the pie to prepare the topping. Beat the whipping cream until it begins to hold its form. Then add an Equal® packet and vanilla, and beat until stiff.
  • Top each slice with a small dollop for decoration.

Nutrition Facts : Calories 215.9, Fat 8.4, SaturatedFat 2.4, Cholesterol 4.2, Sodium 763.4, Carbohydrate 28.1, Fiber 1, Sugar 6.9, Protein 5.7

BAVARIAN CREAM PIE RECIPE



Bavarian Cream Pie Recipe image

Provided by á-99177

Number Of Ingredients 6

1 tbsp. knox gelatin dissolved in 1/4 cup cold water
3/4 cup hot milk
1/2 cup granulated sugar
2 egg yolks (reserve whites)
pinch of salt
1 cup whip cream (whipped & sweetened to taste)

Steps:

  • Cream together, sugar, egg yolks & salt then stir in the hot milk slowly & bring to a boil over low heat stirring constantly. Remove from heat & add the dissolved gelatin, stir and cool , then add vanilla. Set aside till it starts to get real thick & rather lumpy. As it is cooling stir it occasionally. When it has thickened & becomes slightly lumpy beat egg whites and add 2 tbsp. granulated sugar while heating. heat until stiff then add cooked mixture to egg whites, fold in until thoroughly mixed. Have whip cream whipped & ready to fold into the above mixture. Then pour into a baked pie shell. top with semi-sweet chocolate, chipped or shaved. Refrigerate.

EGGNOG BAVARIAN CREAM PIE



Eggnog Bavarian Cream Pie image

Number Of Ingredients 8

1 (3 1/2-ounce) package cook and serve non-instant vanilla pudding & pie filling (4-serving size)
2 tablespoons sugar
1 envelope unflavored gelatin
2 cups canned eggnog
2 tablespoons light rum or 1/2 teaspoon rum flavor
1 cup whipping cream
1 Keebler® Ready Crust® graham cracker pie crust
ground nutmeg

Steps:

  • 1. Chill small mixing bowl and beaters of electric mixer.2. In medium saucepan stir together pudding mix, sugar and gelatin. Stir in eggnog. Cook and stir over medium heat until boiling. Remove from heat. Stir in rum or rum flavor. Cover surface with plastic wrap. Refrigerate about 1 hour or until almost set.3. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold whipped cream into the pudding mixture. Spoon into crust. Refrigerate about 4 hours or until set.4. Sprinkle with nutmeg. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use fresh eggs for the best flavor and texture in your pie.
  • Make sure your custard is thick enough before pouring it into the pie crust. It should coat the back of a spoon and leave a trail when you run your finger through it.
  • Chill your pie for at least 4 hours before serving to allow the flavors to meld and the custard to set.
  • If you don't have a pie plate, you can use a 9-inch springform pan.
  • To make a gluten-free pie, use a gluten-free pie crust mix or make your own using almond flour or coconut flour.

Conclusion:

Eggnog Bavarian cream pie is a delicious and festive holiday dessert that is sure to impress your friends and family. With its creamy, custard filling and flaky, buttery crust, this pie is a classic for a reason. Follow these tips and you'll be able to make a perfect eggnog Bavarian cream pie every time.

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