Transform a classic holiday cocktail into a delicious dessert with Zac Young’s No-Bake Eggnog Cream Pie inspired by last night’s #HolidayBakingChampionship! It’ll definitely be #ExtraSweet!
Don’t miss an all-new #HolidayBakingChampionship, Mondays at 9|8c from 11/2/20 to 12/21/20.
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The search to find the greatest holiday baker begins as twelve amateur bakers enter the kitchen, where they show off their family traditions and superb baking skills. To survive the challenges from week to week, they must prove their abilities in front of our tough-love judges: Duff Goldman, Nancy Fuller and Carla Hall. Hosted by Jesse Palmer, this baking championship is the sweetest way to celebrate this holiday season.
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No-Bake Eggnog Cream Pie
RECIPE COURTESY OF ZAC YOUNG
Total: 4 hr 25 min (includes chilling time)
Active: 25 min
Yield: 10 to 12 servings
9 ounces graham crackers (about 17 crackers)
3/4 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
1 cup cookie butter
6 ounces cream cheese, at room temperature
1 cup store-bought eggnog
1 1/2 cups heavy cream
Freshly grated nutmeg, for serving
Add the graham crackers and 1/4 cup of the sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the melted butter and pulse until the crumbs are completely coated.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. It may feel like you have too many crumbs but keep pressing until you have about a 3/4-inch-thick border all the way around. Refrigerate until ready to use.
Add the cookie butter and cream cheese to a medium bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Beat in the eggnog.
Add 1/2 cup heavy cream to a small bowl and beat with an electric mixer on medium speed until stiff peaks form, 2 to 4 minutes. Gently fold the whipped cream into the eggnog mixture until just combined. Pour the filling into the pie crust and smooth the top. Refrigerate until set, at least 4 hours and up to overnight.
When the pie is ready to serve, add the remaining 1 cup heavy cream and the remaining 1/2 cup sugar to a small bowl. Whip on medium speed with an electric mixer until stiff peaks form, about 1 minute. Dollop the whipped cream on top of the pie and garnish with a sprinkle of nutmeg.
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No-Bake Eggnog Cream Pie with Zac Young | Holiday Baking Championship
Original of the video here