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Eggnog Pie with Gingerbread Crust Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Eggnog Pie with Gingerbread Crust is a festive and creamy dessert perfect for holiday gatherings. A crunchy gingerbread cookie crust baked to perfection provides the base for a luscious eggnog filling, thickened with instant vanilla pudding mix and lightened with whipped topping. Finished with a dusting of nutmeg and optional whipped cream topping, this pie captures the warm spices and flavors of the season in every bite.

Ingredients

Scale

For the Gingerbread Crust:

  • 2 cups gingerbread cookies, crushed into crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar (optional, depending on cookie sweetness)

For the Eggnog Filling:

  • 2 cups eggnog (store-bought or homemade)
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup whipped topping (or real whipped cream)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon (optional)

Optional Toppings:

  • Whipped cream
  • Crushed gingerbread cookies
  • Freshly grated nutmeg

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
  2. Prepare the Crust: In a bowl, combine crushed gingerbread cookie crumbs with melted butter and brown sugar (if using). Mix until well combined. Press the mixture firmly and evenly into the bottom and sides of a pie dish to form the crust.
  3. Bake the Crust: Place the crust in the preheated oven and bake for 8–10 minutes until set and slightly golden. Remove from oven and allow to cool completely to ensure it holds together when filled.
  4. Make the Filling: In a mixing bowl, whisk together the eggnog and instant vanilla pudding mix until the mixture thickens, usually around 2 minutes. This creates a creamy base for the pie.
  5. Fold in Whipped Topping and Spices: Gently fold the whipped topping along with ground nutmeg and optional ground cinnamon into the thickened eggnog mixture until smooth and fluffy, adding air for a light texture.
  6. Fill the Pie: Pour the creamy filling into the cooled gingerbread crust. Smooth the surface with a spatula for an even finish.
  7. Chill the Pie: Refrigerate the pie for at least 4 hours, preferably overnight, to allow it to set firmly for slicing.
  8. Add Optional Toppings and Serve: Before serving, garnish with additional whipped cream, crushed gingerbread cookies, and freshly grated nutmeg for extra flavor and festive presentation.

Notes

  • The brown sugar in the crust is optional; adjust according to the sweetness of your gingerbread cookies.
  • For a boozy twist, add a tablespoon of rum or bourbon to the eggnog filling while mixing.
  • Ensure the crust is completely cooled before adding the filling to prevent sogginess.
  • If using real whipped cream instead of whipped topping, whip it to soft peaks before folding it into the filling.
  • Store the pie covered in the refrigerator and consume within 2-3 days for best freshness.

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Find it online: https://dailydinnersolutions.com/eggnog-pie-with-gingerbread-crust-recipe/