Chilled Eggnog Pie—Prototype 3:
Okay, I felt that if this was supposed to be a cheese pie as well as an eggnog-flavored one, perhaps less eggnog should be used. And that is what I did this time around. Due to the reduction of this liquid, I decided not to increase the xanthan gum. Instead, I wanted to see if the eggnog reduction was sufficient to get this pie more stable to my liking. So I kept this stabilizer at 1 tablespoon. I also adjusted the vanilla a little downward.
1 package (or prepared) 8" graham cracker pie crust

8 oz. (about 1 cup) whipped, lowfat cottage cheese
8 oz. softened Neufchatel cheese ("light cream cheese")
1/2 cup granulated sugar
3/4 teaspoon vanilla extract
1 1/3 cups of eggnog
1 tablespoon xanthan gum

Pour batter into crust and chill for at least 2 hours.

Eggnog Pie—Prototype 3 (overview) Eggnog Pie—Prototype 3 (up close)

The texture of this pie's filling was considerably better. And I could still readily pick up the eggnog taste as well. Furthermore, this time the crust did not fall apart too easily (perhaps the filling's improved stability was helpful).

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