Eggnog Cheese Pie with Bourbon Cream

Eggnog Cheese Pie with Bourbon Cream Recipe
Becky Luigart-Stayner
This light version of eggnog pie is topped with heavenly bourbon cream.

Yield:

10 servings (serving size: 1 pie slice and about 2 teaspoons bourbon cream)

Recipe from

Cooking Light

Nutritional Information

Calories 263
Caloriesfromfat 29 %
Fat 8.6 g
Satfat 4.3 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 8.4 g
Carbohydrate 37.8 g
Fiber 0.9 g
Cholesterol 68 mg
Iron 1.2 mg
Sodium 293 mg
Calcium 87 mg

Ingredients

Crust:
32 low-fat graham crackers (8 cookie sheets)
2 tablespoons granulated sugar
1 1/2 tablespoons butter, melted
1 large egg white
Cooking spray
Filling:
1/2 cup plain fat-free yogurt
1/2 cup (4-ounces) block-style 1/3-less-fat cream cheese, softened
1/2 cup (4-ounces) block-style fat-free cream cheese, softened
1 teaspoon vanilla extract
2 large eggs
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2/3 cup eggnog
2 large egg whites
2 tablespoons granulated sugar
Bourbon cream:
3/4 cup frozen fat-free whipped topping, thawed
2 tablespoons eggnog
1 teaspoon bourbon
1/8 teaspoon grated nutmeg

Preparation

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 1 egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack for 15 minutes.

Reduce oven temperature to 325°.

To prepare filling, spoon yogurt onto several layers of heavy-duty paper towels; spread yogurt to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Place cream cheeses and vanilla in a bowl; beat with mixer at medium speed until smooth. Add eggs, one at a time, beating well after each addition. Combine sugar, flour, and salt, stirring with a whisk. Add sugar mixture to cheese mixture; beat until combined. Add yogurt to cheese mixture; add eggnog. Beat at low speed just until combined.

Beat 2 egg whites with a mixer at medium speed until soft peaks form. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into the eggnog mixture. Pour filling into prepared crust. Bake at 325° for 40 minutes or until center is almost set. Cool completely on wire rack. Chill overnight.

To prepare bourbon cream, place the whipped topping in bowl. Gently fold in 2 tablespoons eggnog and bourbon; chill. Top each pie slice with bourbon cream; sprinkle with nutmeg before serving.

Note:

December 2004
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