Directions:
- Combine eggnog, cornstarch, vanilla extract, brown sugar, cream cheese and nutmeg in a blender. Process on high until smooth.
- Divide filling evenly between pie shells. Bake in preheated 350F for 40-45 minutes, until the interior temperature of the custard is 160°F (The edges should be set and the center should still wiggle slightly when shaken.).
- Cool to room temperature on a rack, then chill until cold. Serve with a dollop of whipped cream and a dollop of whole-berry cranberry sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 773.26 Kcal (3237 kJ) | ||
| Calories from fat | 487.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.14g | 83% | |
|---|---|---|---|
| Cholesterol | 366.91mg | 122% | |
| Sodium | 601.18mg | 25% | |
| Potassium | 454.96mg | 10% | |
| Total Carbs | 52.82g | 18% | |
| Sugars | 29.42g | 118% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 19.11g | 38% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 1.7mg | 9% | |
| Calcium | 282.6mg | 28% | |
| Amount Per 100 g | |||
| Calories | 230.27 Kcal (964 kJ) | ||
| Calories from fat | 145.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.12g | 83% | |
|---|---|---|---|
| Cholesterol | 109.26mg | 122% | |
| Sodium | 179.02mg | 25% | |
| Potassium | 135.48mg | 10% | |
| Total Carbs | 15.73g | 18% | |
| Sugars | 8.76g | 118% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 5.69g | 38% | |
| Vitamin C | 0.9mg | 5% | |
| Iron | 0.5mg | 9% | |
| Calcium | 84.2mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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