When the holiday season rolls around, nothing captures the festive spirit quite like the rich and spicy flavors of eggnog. Combined with a buttery, spiced gingersnap crust, this Eggnog Cream Pie is the perfect dessert to wow your guests and elevate your holiday table. This recipe marries the nostalgic taste of eggnog with the crispy texture of gingersnap cookies, creating a luscious pie that’s as beautiful as it is delicious.
Why You’ll Love This Pie
- Seasonal Flavors: The warm spices of nutmeg and cinnamon, combined with creamy eggnog, make this dessert quintessentially festive.
- Easy to Make: The no-bake filling means you’ll spend less time in the kitchen and more time enjoying the holiday cheer.
- Show-Stopping Presentation: Topped with whipped cream and a sprinkle of nutmeg, this pie is as visually stunning as it is tasty.
Ingredients
For the Gingersnap Crust:
- 2 cups gingersnap cookie crumbs (about 30 cookies)
- 6 tablespoons unsalted butter, melted
For the Eggnog Cream Filling:
- 2 cups eggnog (store-bought or homemade)
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
For Garnish:
- Whipped cream
- Ground nutmeg
- Gingersnap cookie crumbs
Instructions
1. Make the Gingersnap Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix gingersnap crumbs and melted butter until evenly combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 8-10 minutes, then let it cool completely.
2. Prepare the Eggnog Cream Filling:
- In a medium saucepan, whisk together eggnog, sugar, cornstarch, nutmeg, and cinnamon.
- Cook over medium heat, stirring constantly, until the mixture starts to thicken and bubble.
- In a separate bowl, whisk egg yolks. Gradually add a small amount of the hot eggnog mixture to the yolks, whisking constantly to temper them.
- Pour the tempered yolks back into the saucepan and continue cooking for 2-3 minutes until thickened.
- Remove from heat and stir in vanilla extract and butter. Transfer the filling to a bowl and cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for at least 2 hours.
3. Assemble the Pie:
- Whip the heavy cream and powdered sugar together until stiff peaks form.
- Gently fold half of the whipped cream into the chilled eggnog filling.
- Pour the filling into the cooled gingersnap crust and smooth the top.
- Spread or pipe the remaining whipped cream over the pie.
4. Garnish and Serve: Sprinkle the top with nutmeg and gingersnap cookie crumbs for a festive touch. Chill the pie for at least 2 more hours before serving to allow the flavors to meld together.
Tips for Success
- Choose Quality Eggnog: For the best flavor, use high-quality eggnog or make your own at home.
- Make Ahead: This pie can be prepared a day in advance, making it a stress-free option for holiday entertaining.
- Customize the Crust: If gingersnaps aren’t your favorite, you can substitute with graham crackers or a chocolate cookie crust.