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Eggnog Cheese Pie with Bourbon Cream

Becky Luigart-Stayner
Yield 10 servings (serving size: 1 pie slice and about 2 teaspoons bourbon cream)
This light version of eggnog pie is topped with heavenly bourbon cream.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. Reduce oven temperature to 325°.

  4. 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.

  5. 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.

  6. 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.