Thursday, November 18, 2010

Recipe: Impossible Hot Toddy Pie

Impossible Hot Toddy Pie

1 1/2 c. canned eggnog
1/2 c. sugar
1/2 c. Bisquick
4 eggs
2 T rum OR 1 tsp rum flavoring
ground nutmeg
Spiced Whipped Cream (optional)

Heat oven to 350F. Spray a pie plate with non-stick cooking spray, butter flavored is best. Place all ingredients except nutmeg in blender or food processor. Cover and blend on high 15 seconds. Pour into prepared pie plate. Sprinkle with nutmeg. Bake until knife inserted in center comes out clean, about 40 minutes. Cool at least 5 minutes. Serve with Spiced Whipped Cream if desired.

Spiced Whipped Cream: Beat 1/2 cup chilled whipping cream in a chilled bowl, adding 1 T. sugar and 1/4 tsp. ground nutmeg until stiff peaks form. Do not over beat.

Note from Lena: I'm not kidding on the chilled bowl for the whipped cream. Place your mixer bowl in the refrigerator before you even make the pie. The colder your bowl is, the easier the whipping of the cream becomes and you're less likely to have it "break" if you're unfamiliar with beating whipped cream to stiff peaks.  

As an alternate, please feel free to use Cool Whip Free or other product of a similar nature.
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Lena Austin

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