Allow both crust pouches to stand at room temperature for 20 minutes. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Trim dough even with edge of pan. To make decorative edge, using 2-inch holly leaf-shaped cutter or sharp knife and leaf pattern, cut 16 leaves from remaining crust.
From dough scraps, make twenty-four 1/4-inch balls. Beat egg white in small bowl. Brush edge of crust with egg white. Brush bottoms of leaves and balls with egg white and arrange around edge of crust to resemble holly leaves and berries.
Place half of egg yolk in each of 2 custard cups. Add red food color to one and green food color to the other; mix well. With small brush, paint green mixture on leaves; paint red mixture on berries. Bake at 450 degrees F. for 9 to 11 minutes or until lightly browned. Cool completely.
In small saucepan, evenly sprinkle gelatin over 1/2 cup of the eggnog; let stand 1 minute to soften gelatin. Cook over medium heat, stirring constantly until gelatin is dissolved. Remove from heat; set aside.
In large mixer bowl, combine powdered sugar, margarine and cream cheese. Beat at low speed until light and fluffy. Gradually add nutmeg, rum extract, gelatin mixture and remaining eggnog. Beat on high speed until smooth. Refrigerate 15 minutes or until mixture mounds slightly when stirred; pour into cooled baked shell. Refrigerate until firm, about 4 hours.
If it suits your taste, sprinkle with nutmeg. Store in refrigerator.
TIPS: If desired, cut and paint additional holly leaves and berries to decorate surface of pie. Bake on ungreased cookie sheet at 450 degrees F. for 4 minutes or until lightly browned. Position on pie as desired.
Unused pie crust dough can be baked into sweet treats. Using 2-inch cookie cutters, cut dough into desired shapes;sprinkle with sugar, colored sugar or a cinnamon-sugar mixture. Bake on ungreased cookie sheet at 450° F. for 5 to 8 minutes or until light golden brown.
Contributor: pat ciesla
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