Rich, custard-like eggnog filling pairs perfectly with this gingersnap crust. Topped with whipped cream and you've got an amazingly simple Eggnog Cream Pie for your next holiday dessert menu.
No pie-dough required!
Gingersnap cookies give this pie recipe the crunch and spice that it needs to balance out the rich creaminess of the eggnog filling. A quick 8 minute bake in the oven for the crust is all the baking you'll need for this entire recipe, since the filling is made on the stove and then chilled. Yay!
Don't skimp on flavor.
My preferred drinking eggnog is Southern Comfort Traditional Eggnog. I just prefer the flavor and texture over others on the market. When making the eggnog filling, you really need to make sure to enhance the eggnog flavor with a bit of nutmeg and cinnamon. If the eggnog you're using doesn't have a lot of flavor, consider adding a bit of extra nutmeg or cinnamon. If you add much more bourbon though it can inhibit the filling from setting properly. Also, DO NOT USE LOWFAT EGGNOG. Your filling texture will not turn out properly.Print
Eggnog Cream Pie
Rich, creamy eggnog serves as the base for this decadent filling atop a crunchy gingersnap crust. Topped with fluffy whipped cream, it is the perfect addition to your holiday dessert menu with minimal baking involved.
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 1 9-inch pie
- Category: Dessert
For the crust-
200g gingersnaps (about 28 gingersnaps)
2 tablespoons brown sugar
4-5 tablespoons melted butter
For the filling-
1 envelope (about 1 tablespoon) unflavored gelatin
¼ cup cold water
⅓ cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon cinnamon
2 cups eggnog (preferably Southern Comfort Traditional Eggnog)
1 teaspoon pure vanilla extract
1 teaspoon bourbon
For the whipped cream-
1 cup heavy whipping cream, very cold
2 tablespoons granulated sugar (superfine or confectioners’ work well too)
½ teaspoon pure vanilla extract
Pinch cinnamon, optional
Make the crust-
Preheat oven to 350°F.
In the bowl of a food processor, pulse the ginger snaps, sugar, and salt until very fine. Drizzle in 4 tablespoons of the melted butter until evenly disbursed, adding up to 1 additional tablespoon of butter if needed to moisten all the cookie crumbs.
Transfer gingersnap mixture to a 9-inch pie plate and arrange in an even layer, pressing firmly to form a crust.
Bake at 350°F for 8 minutes. Remove from oven and let cool while making filling. (Turn off oven as the filling will not require baking.)
Make the filling-
In a small bowl, sprinkle the gelatin over the cold water and let absorb for 5 minutes.
In a medium saucepan, whisk together the granulated sugar, cornstarch, salt, nutmeg, and cinnamon. Add eggnog gradually, whisking until smooth. Bring mixture to a boil over medium heat, whisking frequently. Continue boiling for 2 minutes until thickened. Add the gelatin and whisk until melted. Turn off heat and add vanilla and bourbon, stirring to combine.
Pour filling mixture into prepared crust. Cover surface with plastic wrap to avoid a skin from forming. Let cool to room temperature before refrigerating at least 4 hours or overnight.
Prepare the whipped cream (just prior to serving)-
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, sugar, cinnamon, and vanilla. Beat on medium-high speed until medium peaks form.
Dollop whipped cream on top of pie and dust with additional cinnamon or nutmeg, if desired.
Pie can be made and refrigerated up to 2 days ahead, but don't make the whipped cream until just prior to serving.
Keywords: eggnog cream pie, no bake eggnog pie