gastronome
Eggnog Cream Cheese Pie

* For the Lactose Intolerant *

I modified this Cooking Light Dec 2004 recipe to be lactose intolerant friendly. Why should dairy-digesters have all the holiday cheesecake fun?

(Barely-Dairy) Eggnog Cream Cheese Pie
Crust:
1 pre-made graham cracker crust
-or-
32 low fat graham crackers (8 cracker sheets)
2 tablespoons granulated sugar
1 1/2 tablespoons soy margerine, melted
1 large white egg (or equiv. egg substitute)
Cooking Spray

Filling
1/2 cup plain fat-free yogurt
1 cup (8 oz) Toffutti non-dairy cream cheese
1 teaspoon vanilla extract
2 large eggs
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2/3 cup Silk Soy Egg Nog
2 large egg whites
2 tablespoons granulated sugar

Preheat the oven to 350.

If you don't leverage a pre-made crust (which I'm a big fan of), you'll need to prepare the crust. Place crackers in the food processor; process until crumbly. Add 2 tablespoons of sugar, soy margerine, and 1 egg white; pulse until just moist. Press crumb mixture into a cooking-spray coated 9-inch pie pan. Bake at 350 for 8 minutes; cool on a rack for 15.

Reduce oven temp to 325. Prepare the filling: spoon yogurt into several layers of paper towels and spread to a 1/2 inch thickness. Cover with additional paper towels and let stand 5 minutes. (Why, you ask? I think it's to absorb all extra liquid off the yogurt.) Scrape yogurt into bowl using a rubber spatula. Place 'cream cheese' and vanilla in a fresh bowl, beat with mixer at a 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 and beat until combined. Add yogurt to cheese mixture; add egg nog. Beat at low speed until just combined.

Beat 2 egg whites with a mixer at meduim speed until soft peaks form. Add 2 tabelspoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gentle fold the 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.

The recipe I massaged this from also described a Bourbon Cream whipped topping, but I think the pie stands on its own with just a sprinkle of nutmeg on top. I'm a huge eggnog-a-holic, and the pie this recipe yields could have even been more 'noggie' for me and I would have been happy - but it's a damn fine holiday pie in it's own right, and a great lactose-free alternative for folks who can't stomach the cow. Save this recipe for next year when the nog starts showing up in your local dairy case.

Posted by rebecca on January 11, 2005 | TrackBack
Comments

You're so making this for me next year. I think I might like egg nog - as PIE.

Posted by: meriko on January 14, 2005 9:38 AM
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