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Eggnog Pudding Cup Pies with Candy Cane Crust

Updated on September 3, 2016
WiccanSage profile image

Sage has been celebrating the Wheel of the Year with her family for 25 years as a Wiccan; she's like the NeoPagan Martha Stewart.

Eggnog Pie Recipe

Here’s a delicious little pie that just screams winter holidays! My family celebrates the Winter Solstice (blessed Yule, fellow Pagans), but it would work deliciously well for Christmas, too. There are three things I love about them:

1) They’re easy

2) They’re yummy

3) They make a beautiful presentation

4) They’re also a great way to use eggnog!

Cup Pies Are So Cute!

Eggnog Cup Pie
Eggnog Cup Pie | Source

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Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: 12 Cup Pies

Ingredients

  • 1 Double pie pastry, (home-made, or store-bought refrigerator pastry)
  • ½ cup crushed candy canes
  • 2 boxes Jell-O White Chocolate pudding and pie filling
  • 1 ¼ cup eggnog
  • 1 tsp. rum extract
  • ½ tsp. Nutmeg (freshly grated)
  • 1 cup whipped cream, fresh or store-bought (plus extra for topping if desired)
  • Colorful sprinkles, optional

Cup Pie in a Muffin Pan

Just trim edges and use fingers or fork to crimp.
Just trim edges and use fingers or fork to crimp. | Source

How to Make Pies:

  1. Preheat the oven to 350.
  2. Roll out your pie pastry.
  3. Pulverize your candy canes and sprinkle it all over your pastry. Pat down slightly just to embed the crumbs.
  4. Cut out your pastries in about 3 ½ inch rounds (you can always cut a paper circle template if you don't have round cutters).
  5. Put the rounds into the cups of a nonstick muffin tin. The candy cane side should be on the side facing up, so they’ll be on the inside of the pie crust cup. That way they won’t stick to the muffin tin when they melt. Press the pastry into the tin gently, trim edges and crimp if desired.
  6. Place a paper cupcake cup liner gently into each pastry, and fill with pie weights, beans, rice, or whatever you use to weigh down pie crusts. Put the muffin tin in the oven and bake for about 15 minutes. Remove the little muffin liner and pie weights, and return it to the oven for another 5 to 10 minutes, until the tiny pie crusts are browned nicely and cooked through.
  7. Let the crusts cool. Twist gently to release them from the muffin tins and set aside.
  8. Mix the two pudding boxes with eggnog, nutmeg and extract. Whisk for 2 minutes. Place it in the refrigerator for about 30 minutes to firm up. Fold in the whipped cream.
  9. Pipe or spoon the filling into the cool candy cane crusts, filling the crusts generously. Top with more whipped cream if desired, add a candy cane for a garnish or sprinkle with colorful sprinkles.

Basic Pie Crust Recipe - If You're Up to the Task of Making Your Own!

Happy Holidays, And...

Source

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    • CatherineGiordano profile image

      Catherine Giordano 2 years ago from Orlando Florida

      This looks yummy. A nice way to dress up pudding mix. Use eggnog in place of the milk and fold in whip cream for a more mousse like texture. I've go to try this.

    • colorfulone profile image

      Susie Lehto 2 years ago from Minnesota

      Now that is a great idea to make cup-pies. They would be so neat to give as gifts during the holidays along with my mini fruit-cakes.

      Thanks for sharing your ideas, Sage.

    • WiccanSage profile image
      Author

      Mackenzie Sage Wright 2 years ago

      Thank you, yes! They do make nice gifts. Appreciate your comments!

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