Eggnog Pie with Gingerbread Crust [Easy Recipe]
If you follow my recipes, you know by now that I love eggnog! Not only its taste but also because it reminds me of the holiday season. It literally makes my heart warm. For that reason, I try to incorporate eggnog everywhere. So, this time, I made eggnog pie with gingerbread crust specially for this year’s holidays.
Thanks to spices such as cinnamon and nutmeg, you can easily taste the Christmas spirit in this pie. When you indulge in eggnog pie, you will notice that the gingerbread crust is here to make that feel even stronger.
Since the eggnog filling is dense more than it is creamy, you can consider this pie tart rather than pie. So, if you want to play fancy at a family dinner, tell them this is an eggnog tart. In any case, I’m sure they will love it!
How to Make Eggnog Pie with Gingerbread Crust?
What I love about this pie is that you don’t need some expensive ingredients, a lot of patience, or special equipment. Eggnog can be store-bought one, or you can make one at home. I used my vanilla eggnog. If you want to do the same, you can find the recipe by clicking here.
Let’s start with eggnog pie ingredients that are quite obvious.
- Eggnog – Since I used vanilla eggnog, my cheesecake had a vanilla flavor. If you will use a store-bought one, you can add one vanilla bean to this recipe. It will only make this dessert better. However, if you want to stick with the classic flavors, that will also work perfectly.
- Gingerbread Cookies – There is no store that doesn’t sell gingerbread cookies during holidays, so I believe you will easily find a bag of crunchy cookies. But if you can’t find gingerbread cookies for some reason, ginger snaps will be a good replacement.
- Butter – Everything is tastier with butter. It is also used as glue for ground cookies to form a firm base for eggnog pie filling.
- Milk – A little bit of calcium for creaminess.
- Instant Vanilla Pudding – Instead of flour, I decided to add two bags of vanilla pudding powder to add its touch to the dessert.
- Sour Cream – An alternative for sour cream is heavy whipping cream, so if you have opened one at home, feel free to use it.
- Cinnamon – To spread the Christmas smell at your home, you can also add a pinch of nutmeg.
- Cornstarch – Cornstarch will thicken the eggnog filling so it will be more like a tart. If you are not a fan of gooey texture, you can skip this ingredient.
The list of ingredients is not long, just like the list of steps you need to take to make this pie.
1. Step: Making the crust
To make gingerbread crust, start by pulsing the gingerbread cookies in a blender or food processor. When they are all ground, place them in a bowl.
Butter should be at room temperature, soft enough that you can make dough using your hands. Alternatively, slowly melt the butter and use your spoon to mix it with ground gingerbread cookies.
Press the mixture on the bottom of a pan. Use your fingers to spread it evenly. You can even tap some on the sides of the pan.
When you are done, place the pan in the fridge while you make the filling.
You can also try to make this recipe with ginger snaps, or with both kinds of cookies.
2. Step: Whipping the filling
Making the filling is an even easier part of making eggnog pie with gingerbread crust.
Pour milk, eggnog and sour cream into one bowl. Whip them shortly, just to blend them together. Add instant vanilla pudding powder, cinnamon, and cornstarch, and whip well. When you get a nice and even mixture, pour it into the pan.
3. Step: Baking
Preheat the oven to 375 °F, and bake the pie for 55 to 60 minutes. It is done when you notice a golden top.
4. Step: Serving
Let eggnog pie cool well in the fridge. It will be best the next day when all the flavors blend together. My favorite way of serving is with whipped cream on top to add creaminess to the plate, and a cup of apple tea on the side.
Eggnog Pie with Gingerbread Crust
Ingredients
Gingerbread Crust
- 7.7 oz Gingerbread cookies
- 4.5 oz Butter
Eggnog Pie Filling
- 1 cup Eggnog
- 1 cup Milk
- 1 cup Sour Cream
- 1/2 tsp Cinnamon
- 2 bags Instant Vanilla Pudding Powder
- 2 tbsp Granulated Sugar My eggnog was very sweet, so I added only 2 tablespoons of sugar. If your eggnog is not so sweet, feel free to add 2 to 3 tablespoons of sugar more.
- 1 tbsp Cornstarch
Instructions
Gingerbread Crust
- To make gingerbread crust, start by pulsing the gingerbread cookies in a blender or food processor. When they are all ground, place them in a bowl.
- Butter should be at room temperature, soft enough that you can make dough using your hands. Alternatively, slowly melt the butter and use your spoon to mix it with ground gingerbread cookies.
- Press the mixture on the bottom of a pan. Use your fingers to spread it evenly. You can even tap some on the sides of the pan. When you are done, place the pan in the fridge while you make the filling.
Eggnog Pie Filling
- Pour milk, eggnog and sour cream into one bowl. Whip them shortly, just to blend them together. Add instant vanilla pudding powder, cinnamon, and cornstarch, and whip well. When you get a nice and even mixture, pour it into the pan.
- Preheat the oven to 350 °F, and bake the pie for 50 to 55 minutes. It is done when you notice a golden top.
- Let eggnog pie cool well in the fridge. It will be best the next day when all the flavors blend together.
