-
1
Heat oven to 450 degrees.
-
2
Thaw pie crusts if necessary.
-
3
Place bottom crust in pie pan; trim crust even with edge.
-
4
Using a small holly leaf cookie cutter, cut about 30 holly leaves from remaining crust.
-
5
Beat egg white in a bowl.
-
6
Brush edge of pie crust and underside of leaves with egg white and arrange around edge of crust.
-
7
The end effect will be clusters of 3 leaves (2 on the crust and 1 on top of the filling).
-
8
Put extra leaves on cookie sheet.
-
9
Beat egg yolk in small bowl.
-
10
Add food color.
-
11
Brush leaves with green mixture.
-
12
Bake crust 9-11 minutes and bake extra leaves 3-4 minutes.
-
13
Cool.
-
14
In small saucepan, sprinkle gelatin over 1/2 cup egg nog.
-
15
Let stand 1 minute to soften gelatin.
-
16
Cook over medium heat, stirring constantly, until dissolved.
-
17
Remove from heat; set aside.
-
18
In a large mixing bowl, combine powdered sugar, butter, and cream cheese.
-
19
Beat on low until light and fluffy.
-
20
Gradually add nutmeg, rum extract, gelatin mixture, and remaining egg nog.
-
21
Beat on high until smooth.
-
22
Refrigerate 15 minutes or until mixture mounds slightly when stirred.
-
23
Pour into pie crust.
-
24
Place extra holly leaves and red candies on filling to complete the holly leaf clusters.
-
25
Sprinkle with nutmeg.
-
26
Refrigerate until firm (about 4 hours).
