A nice, light-but-tasty dessert following a rich Christmas dinner. Found the crust to be very scant in a 9" pie plate so will up the recipe by 2 more cookie sheets (and a little more melted butter) next time.
Eggnog Cheese Pie with Bourbon Cream
Daisie Posted: 12/30/09
1323kk Posted: 10/27/09
First let me say that I have loved almost every one of the cooking light recipes that I've made. This however was just blah. I could barely even taste the eggnog. It was a time consuming disappointment. The texture was good but the taste just wasn't there. I ended up throwing it away, just wasn't worth the calories, even if it is light.
EllenDeller Posted: 11/27/11
I recommend a deep-dish pie plate for this, as it overflowed my normal one--perhaps my eggs were extra big. You'd have to make more crust for that, but I would were I to make this again. I do like this, but agree that it needs a flavor boost--maybe some spiced rum and a good dose of nutmeg. Perhaps a crust with more flavor--like a gingersnap crust--would also give it more spark.