Eggnog Pie with Gingerbread Crust
Eggnog pie filling on gingerbread crust will surely make your home smell like holidays.
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 375 °F, and bake the pie for 55 to 60 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.
Nutrition
Serving: 1sliceCalories: 257kcalCarbohydrates: 24.5gProtein: 4.2gFat: 16gSaturated Fat: 8.7gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 4.5gTrans Fat: 0.5gCholesterol: 48.3mgSodium: 121.8mgPotassium: 155.1mgFiber: 0.4gSugar: 11.9gVitamin A: 120.9IUVitamin C: 0.5mgCalcium: 88.3mgIron: 1.2mg