Eggnog Pie

This Eggnog Pie brings the warm flavors of eggnog into a smooth custard filling, nestled in a spiced gingersnap crust. It’s the perfect holiday dessert, combining nostalgia with modern simplicity. With flavors of cinnamon, nutmeg, and a hint of rum, it’s a showstopper that’s sure to impress at any Christmas gathering.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Banana eggnog pie, Eggnog Pie, Eggnog pie baked, Eggnog pie with cream cheese, Eggnog pie with gingersnap crust, Eggnog pie with rum, No-bake eggnog pie, Old fashioned eggnog pie, Recipe eggnog pie

Prep Time: 25

Cook Time: 10

Chill Time: 3

Total Time: 3 35

Servings:

Calories: 310kcal

Cost: $15

Equipment

9-inch pie pan (glass preferred)
Food processor (for crust)
Heavy-bottomed saucepan
Whisk
Fine-mesh strainer
Electric mixer (for whipped topping)

Ingredients

2 cups Crushed Gingersnap Cookies - Can substitute with graham crackers or gluten-free gingersnaps
¼ cup Granulated Sugar - Can substitute with coconut sugar for a caramel flavor
6 tablespoons Unsalted Butter - Can substitute with dairy-free butter
¼ teaspoon Ground Cinnamon - Optional for more spice in the crust
1 cup Whole Milk - Can use oat milk for dairy-free version
1 cup Heavy Cream
¾ cup Granulated Sugar - Can substitute with maple syrup for a different flavor
3 large Egg Yolks
¼ cup Cornstarch
¼ teaspoon Salt - Helps balance sweetness
2 teaspoons Vanilla Extract - Can use bourbon extract for a different flavor
1 teaspoon Rum Extract
1 teaspoon Ground Nutmeg - Freshly grated nutmeg is best for garnish
½ teaspoon Ground Cinnamon
1 cup Heavy Whipping
2 tablespoons Powdered Sugar
½ teaspoon Vanilla Extract
Fresh Nutmeg - For garnish

Instructions

Pulse gingersnap cookies into fine crumbs. Combine with sugar, cinnamon, and melted butter. Press into the pie pan. Bake and cool.
Whisk egg yolks, cornstarch, and salt. Heat milk, cream, and sugar. Stir occasionally.
Slowly add the hot milk mixture to the egg yolk mixture, whisking constantly. Return to saucepan and cook until thickened.
Remove from heat. Stir in vanilla, rum extract, nutmeg, and cinnamon. Strain the mixture into the cooled crust. Refrigerate until set.
Whip heavy cream with powdered sugar and vanilla. Spread or pipe whipped cream on the pie. Garnish with grated nutmeg.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition