Eggnog Cream Pie with Gingersnap Crust

Name: Eggnog Cream Pie with Gingersnap Crust
Prep time: 45 min
Total time: 295 min
Yield: 1
Ingredients: non-stick cooking spray; 7 1/2 ounces gingersnap cookies (to make about 1 3/4 cups crumbs); 2 tablespoons granulated sugar; 1/2 teaspoon fine sea salt; 6 tablespoons unsalted butter; 1/2 cup granulated sugar; 1/3 cup cornstarch; 1/2 teaspoon fine sea salt; 1/2 teaspoon freshly grated nutmeg, plus more for finishing; Pinch ground cinnamon; 2 1/2 cups eggnog; 1/3 cup heavy cream; 2 tablespoons brandy, bourbon, or rum (optional); 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste; 1 1/2 cups heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste; Freshly grated nutmeg, for finishing

This delightful pie features a crisp, buttery crust made from gingersnap cookies and a rich, creamy eggnog filling. The flavors of vanilla, nutmeg, and a splash of optional booze create a perfect festive dessert thats sure to impress your guests. Its smooth filling and gorgeous presentation make it the ideal holiday treat!

Ingredients

For the Gingersnap Crumb Crust:

Cooking spray
7 1/2 ounces gingersnap cookies (about 1 3/4 cups crumbs)
2 tablespoons granulated sugar
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter (melted)

For the Eggnog Cream Filling:

1/2 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon freshly grated nutmeg (plus extra for garnish)
Pinch of ground cinnamon
2 1/2 cups eggnog
1/3 cup heavy cream
2 tablespoons brandy, bourbon, or rum (optional)
2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)

For the Whipped Cream (optional):

1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (or 1/2 teaspoon vanilla bean paste)
Freshly grated nutmeg (for finishing)

Directions

Step 1: Preheat the oven to 350F (180C) with an oven rack positioned in the center. Lightly grease a 9-inch pie pan with nonstick spray, and place it on a baking sheet.

Step 2: Prepare the crust. Pulse the gingersnap cookies in a food processor until you have fine crumbs. Add the sugar and salt, then pulse again to combine. Transfer the mixture to a bowl and stir in the melted butter until evenly combined. Test the mixture by squeezing it in your hand it should hold together. If it doesnt, add more melted butter, 1 tablespoon at a time, until it does. Press the mixture into the bottom and up the sides of the pie pan to form an even layer.

Step 3: Bake the crust for 8 to 10 minutes, or until it has a toasty aroma and the edges are lightly browned. Remove from the oven and let it cool completely. Before starting the filling, ensure your fridge has enough space for the pie pan to fit comfortably.

Step 4: Prepare the eggnog filling. In a small bowl, whisk together the sugar, cornstarch, salt, nutmeg, and cinnamon. In a medium pot, combine the eggnog, cream, and alcohol (if using), and whisk until smooth. Gradually add the sugar mixture to the pot, stirring constantly. Heat the mixture over medium-low heat while continuously whisking. After about 3 to 5 minutes, the mixture will begin to thicken. Continue to cook, stirring constantly, until it reaches a "first boil," where small bubbles appear around the edges, and larger bubbles form in the center. Cook for another 2 to 4 minutes until the mixture is thick and creamy.

Step 5: Remove the pot from heat and stir in the vanilla. Pour the pudding into the cooled pie crust. Place a piece of plastic wrap directly over the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or up to 24 hours, until the filling has set completely.

Step 6: (Optional) Make the whipped cream. In the bowl of an electric mixer fitted with the whip attachment, beat the heavy cream, powdered sugar, and vanilla extract until medium peaks form. Spoon the whipped cream on top of the chilled pie and garnish with freshly grated nutmeg.

Step 7: Keep the pie chilled until ready to serve. Enjoy!

Nutrition Facts

Nutrient	Amount	% Daily Value*
Total Fat	293g	376%
Saturated Fat	170g	852%
Cholesterol	1050mg	350%
Sodium	4581mg	199%
Total Carbohydrate	563g	205%
Dietary Fiber	10g	35%
Total Sugars	296g	-
Protein	65g	129%
Vitamin C	12mg	14%
Calcium	1452mg	112%
Iron	28mg	153%
Potassium	2891mg	62%

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Eggnog Cream Pie with Gingersnap Crust

The Story and Origins of Eggnog Cream Pie

Eggnog Cream Pie with Gingersnap Crust is a festive dessert rooted deeply in holiday traditions. The origin of eggnog itself traces back to 17th-century Europe, where a drink called "posset," made from hot milk and ale or wine, was a popular winter beverage. Over time, this evolved into the creamy, spiced concoction we now recognize as eggnog. By the 18th century, eggnog crossed the Atlantic and became a seasonal favorite in the United States, particularly around Christmas and New Year celebrations. Combining this beloved drink with a buttery, spiced gingersnap crust transforms the beverage into a dessert that is as indulgent as it is celebratory.

Regional Variations and Special Touches

In the United States, regional preferences have influenced how eggnog cream pie is made. In the South, it is common to add bourbon or rum to the filling for a richer, warmer flavor, while Northern variations often emphasize a lighter custard with less alcohol, allowing the nutmeg and vanilla to shine. The gingersnap crust is particularly popular in regions with strong gingerbread traditions, such as the Midwest and Northeast, where holiday spices are a nostalgic nod to family gatherings. Some bakers even experiment with alternative spices like cardamom or allspice to give the pie a unique, localized twist.

How It Differs from Similar Desserts

Eggnog Cream Pie distinguishes itself from other cream pies and custard-based desserts through its flavor profile and crust choice. Unlike a classic vanilla cream pie or banana cream pie, the inclusion of eggnog introduces subtle notes of nutmeg, cinnamon, and optional spirits, creating a dessert that evokes the season. The gingersnap crust is another defining feature: it adds a spicy, slightly crunchy base that contrasts beautifully with the silky custard filling, unlike traditional graham cracker or pastry crusts. This combination results in a pie that is both aromatic and texturally dynamic.

Typical Serving Occasions

Eggnog Cream Pie is most commonly served during the winter holidays, especially at Christmas dinners, holiday parties, and festive family gatherings. Its decorative top, often adorned with whipped cream and a dusting of freshly grated nutmeg, makes it a centerpiece dessert. While traditionally served chilled, slices of this pie pair wonderfully with hot coffee, mulled wine, or even a small glass of eggnog on the side, enhancing its festive appeal.

Fun and Interesting Facts

The first commercial eggnog sold in the U.S. appeared in the early 20th century, making it easier for bakers to experiment with desserts like this pie.
Using gingersnap cookies for the crust not only adds flavor but also harks back to old-fashioned holiday baking traditions in Europe and America.
Eggnog cream pie can be made entirely non-alcoholic, allowing children and adults alike to enjoy the festive treat.
Some bakers sprinkle toasted nutmeg or even edible gold dust on top to make the pie visually stunning for holiday tables.
The desserts popularity has surged in modern times due to social media, where its photogenic layers and textures are widely shared during the holiday season.

FAQ about Eggnog Cream Pie with Gingersnap Crust

Store the pie in the refrigerator to keep it fresh. It should be kept covered with plastic wrap or in an airtight container to prevent it from drying out. For best results, consume the pie within 2-3 days.

Yes, you can make the pie ahead of time. It's recommended to prepare it at least 4 hours before serving, but it can be made up to 24 hours in advance. Just make sure to keep it chilled in the refrigerator.

It is not recommended to freeze this pie as the texture of the filling may change after thawing. The creamy texture could become watery or separate when frozen and thawed.

If your filling doesn't thicken as expected, you can return it to the heat and cook it a little longer while stirring constantly. If it still doesn't thicken, try adding a bit more cornstarch, but be careful not to overdo it, as it may affect the texture.

Yes, you can substitute the brandy, bourbon, or rum with another type of alcohol like whiskey or cognac. Just keep in mind that it may alter the flavor slightly, but the pie will still be delicious.

The whipped cream is optional, but it adds a nice light and fluffy texture to the pie. If you prefer, you can skip it, and the pie will still be delicious with just the creamy filling.

If you don’t have a food processor, you can place the gingersnap cookies in a zip-top bag and crush them with a rolling pin until they form fine crumbs. Then, mix them with sugar, salt, and melted butter as directed in the recipe.

Yes, you can use other types of cookies like graham crackers or even speculoos cookies, though the flavor will be different. Gingersnap cookies give the pie a spiced flavor that complements the eggnog filling, but any crisp cookie will work as a base.

To prevent a skin from forming on the filling, press a piece of plastic wrap directly onto the surface of the filling before refrigerating it. This will help it set without developing a crust on top.

Yes, store-bought eggnog works perfectly in this recipe. If you're using homemade eggnog, just make sure it’s well chilled before adding it to the filling mixture.

Comments

Heather Davis

05/26/2023 06:37:05 PM

Wonderful flavors! My dish cooked slightly faster than expected, almost reaching a boil. My 11-year-old made the crust in a tart tin with no trouble at all. The instructions were straightforward and clear, just like all the recipes I've tried from The Book on Pie or online sources.

Gregory Cruz

08/16/2024 05:53:54 PM

This recipe requires at least intermediate baking skills (which is the main reason for the low score). If you can patiently stir without turning up the heat and keep your hopes up, it will definitely be rewarding. The crowd adored it and the flavors were exceptional. I still find myself dreaming about it.

Mark Allen

01/11/2023 04:41:09 AM

Disappointing pie experience! I attempted to make this pie using real organic eggnog, but it never thickened even after 10 minutes of stirring. Switched to cheap eggnog, which thickened with extra cornstarch, but the texture was rubbery. Was really excited for this recipe, but it didn't deliver. Giving one star for the delicious gingersnap crust.

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