Eggnog Pie with Gingerbread Crust

This Eggnog Pie with a Gingerbread Crust is the perfect festive dessert for the holiday season. Combining the creamy richness of eggnog with the spiced warmth of gingerbread, this pie is a delightful way to bring holiday flavors to your table. Whether for a family gathering or a cozy night in, this pie will quickly become a seasonal favorite!

What Is Eggnog Pie with Gingerbread Crust?

Eggnog Pie is a luscious custard-based dessert featuring the signature flavors of eggnog—creamy, nutty, and spiced with nutmeg. The gingerbread crust provides a sturdy, slightly crisp base with a touch of molasses-rich spice, making it the ideal pairing for the creamy filling. The addition of homemade whipped topping elevates it to holiday perfection.

Why You’ll Love This Recipe

• Festive flavors: Combines classic holiday elements of eggnog and gingerbread.
• No-fuss crust: Made from store-bought gingerbread cookies, it’s quick and simple.
• Impressive yet easy: Looks stunning but requires minimal effort.
• Make-ahead friendly: Perfect for preparing in advance for stress-free entertaining.

Ingredients

Gingerbread Crust

• 1 1/2 cups (180g) gingerbread cookie crumbs
• 1/4 cup (50g) sugar
• 1/4 cup (57g) unsalted butter, melted

Eggnog Filling

• 2 cups (480ml) eggnog (store-bought or homemade)
• 1/3 cup (67g) sugar
• 1/4 cup (30g) cornstarch
• 3 large egg yolks
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 tsp ground nutmeg

Whipped Topping

• 1 cup (240ml) heavy whipping cream
• 2 tbsp (15g) powdered sugar
• 1/2 tsp vanilla extract

Step-by-Step Instructions

Preparing the Gingerbread Crust

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine gingerbread cookie crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Firmly press the mixture into a 9-inch (23cm) pie dish, covering the bottom and sides.
4. Bake for 8-10 minutes. Remove from the oven and let the crust cool completely before adding the filling.

Making the Eggnog Filling

1. In a medium saucepan, whisk together the eggnog, sugar, cornstarch, egg yolks, and salt.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
3. Remove from heat and stir in vanilla extract and ground nutmeg.
4. Pour the filling into the cooled crust. Smooth the surface with a spatula.
5. Cover the filling with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until set.

Preparing the Whipped Topping

1. In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Beat with an electric mixer on medium-high speed until stiff peaks form.
3. Spread or pipe the whipped cream over the chilled pie.

Final Touches

• Garnish with a light sprinkle of nutmeg or crushed gingerbread cookies for added flair.
• Serve and enjoy the holiday spirit in every bite!

Serving Suggestions

This Eggnog Pie pairs beautifully with a hot cup of coffee or a festive mug of spiced cider. It’s also a great finale to a holiday dinner featuring roasted meats and savory sides.

Storing and Freezing

Storage Tips

• Keep the pie covered in the refrigerator for up to 3 days.
• Store the whipped cream separately if you plan to prepare it in advance, and add it just before serving.

Freezing Instructions

• The crust and filling can be frozen (without the whipped topping) for up to 1 month. Wrap tightly in plastic wrap and aluminum foil.
• Thaw in the refrigerator overnight and add the whipped topping before serving.

Recipe Variations

• Gluten-Free: Use gluten-free gingerbread cookies for the crust.
• Vegan Option: Substitute eggnog with a plant-based version, use a flax egg for thickening, and replace heavy cream with coconut cream for the topping.
• Extra Spiced: Add a pinch of cinnamon and a splash of rum extract to the filling for more holiday cheer.

FAQs

Can I use homemade eggnog for the filling?
Absolutely! Homemade eggnog will enhance the flavor, but store-bought works wonderfully too.

What if my filling doesn’t set?
Ensure the filling thickens while cooking on the stovetop. If it remains too loose, the cornstarch may not have activated properly; try cooking a bit longer.

Can I make the crust ahead of time?
Yes! The crust can be baked and stored at room temperature for up to 2 days before adding the filling.

This Eggnog Pie with Gingerbread Crust is a show-stopping dessert that’s as festive as it is delicious. Its creamy filling and spiced crust capture the essence of the holidays, while the whipped topping adds a touch of decadence. Try this recipe to bring warmth and joy to your holiday table—your family and friends will thank you!

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