Split Eggnog and Pecan Pie

Recipe

Dessert
Split Eggnog and Pecan Pie

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4.33 out of 5 stars
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3 ratings

Recipe Data

10
Servings
20min
Prep
1hr25min
Total

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    Description

    Can't decide between pie flavors? Try our split eggnog and pecan pie! One side is filled with a custardy eggnog filling and the other: a classic pecan pie.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    Pie Crust
    1 Hy-Vee deep dish frozen pie crust, thawed
    Eggnog Pie
    ¼ c. Hy-Vee granulated sugar
    1 c. eggnog
    2 Hy-Vee large eggs
    ¼ tsp. rum extract
    ¼ tsp. Hy-Vee ground nutmeg
    Pecan Pie
    ½ c. Hy-Vee granulated sugar
    ½ c. Hy-Vee light corn syrup
    2 Hy-Vee large eggs
    2 tbsp. Hy-Vee unsalted butter, melted
    1 tsp. Hy-Vee vanilla extract
    ¾ c. Hy-Vee chopped pecans

    Things To Grab

    • Aluminum foil
    • Wire cooling rack
    • 2 medium bowls
    • Whisk
    • Rimmed baking pan

    Directions

    1. Preheat oven to 400 degrees. Fold a piece of aluminum foil and place upright in pie dough; press down firmly to create a barrier in the pie. Bake pie crust for 11 to 14 minutes or until light golden brown. Remove from oven and cool slightly on a wire cooling rack; do not remove aluminum foil. Reduce heat to 350 degrees.

    2. Make Eggnog Pie Filling: In a medium bowl, whisk together granulated sugar, eggnog, eggs, rum extract and ground nutmeg; set aside.

    3. Make Pecan Pie Filling: In another medium bowl, whisk together sugar, corn syrup, eggs, butter, and vanilla until well combined. Stir in chopped pecans.

    4. Place prepared pie crust on an aluminum-lined rimmed baking pan. Pour Pecan Pie Filling over half of pie making sure aluminum barrier prevents leakage to other half. Pour Eggnog Pie Filling on other half of pie. Bake at 350 degrees for 50 to 55 minutes or until eggnog filling has set and pecan pie is bubbly around the edges. Cover with foil if crust or fillings begin to over-brown.

    5. Cool 2 hours at room temperature. Remove aluminum barrier and store in the refrigerator until ready to serve.  

    Nutrition facts

    Servings

    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 15
    • Cholesterol: 95
    • Sodium: 120
    • Total Carbohydrates: 41
    • Protein: 5g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 4%
    0%
    Vitamin D 6%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen