For a deeper gingersnap flavor, use a combination of regular and molasses-flavored gingersnaps. If you prefer a firmer crust, blind bake it with pie weights for the first 5 minutes. To prevent the crust from getting soggy, brush it with a thin layer of melted chocolate before adding the filling. For an alcohol-free version, simply omit the brandy, bourbon, or rum. Garnish with sugared cranberries or a dusting of cinnamon for an extra festive touch.
Eggnog Cream Pie with Gingersnap Crust
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PREP TIME45 mins
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COOK TIME0 mins
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TOTAL TIME4 hrs 55 mins
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SERVING1 People
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VIEWS10
Embrace the holiday spirit with this luxurious Eggnog Cream Pie. A symphony of creamy eggnog custard nestled in a spiced gingersnap crust, this pie is the ultimate festive indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate563 g
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Cholesterol1050 mg
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Fiber10 g
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Protein65 g
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Saturated Fat170 g
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Sodium4581 mg
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Sugar296 g
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Fat293 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the gingersnap crust: Preheat oven to 350°F (180°C). Lightly grease a 9-inch pie pan with non-stick spray and place on a baking sheet. (5 minutes)
02
StepIn a food processor, pulse gingersnap cookies into fine crumbs. Add sugar and salt; pulse to combine. (3 minutes)
03
StepTransfer crumbs to a bowl, add melted butter, and mix until evenly moistened. Test for “clumpability”; add more melted butter, 1 tablespoon at a time, if needed. (5 minutes)
04
StepPress crust evenly into the base and up the sides of the prepared pie pan. (5 minutes)
05
StepBake until fragrant and lightly browned, 8 to 10 minutes. Cool completely. (15 minutes)
06
StepMake the eggnog filling: In a small bowl, whisk together sugar, cornstarch, salt, nutmeg, and cinnamon. (3 minutes)
07
StepIn a saucepan, combine eggnog, cream, and alcohol (if using). Whisk in sugar mixture until smooth. (2 minutes)
08
StepHeat over medium-low, whisking constantly, until mixture thickens (3-5 minutes). Switch to a silicone spatula to scrape the sides and base of the pot.
09
StepContinue cooking, stirring constantly, until mixture reaches a 'first boil' and large bubbles appear. Cook for 2-4 minutes more until thick and creamy.
10
StepRemove from heat, stir in vanilla, and pour into the cooled pie crust. (2 minutes)
11
StepPress plastic wrap directly onto the pudding surface to prevent a skin from forming. Chill for at least 4 hours, or up to 24 hours, until set. (240 minutes)
12
StepPrepare the whipped cream topping (if using): Whip cream, powdered sugar, and vanilla until medium peaks form. Spoon onto pie. (5 minutes)
13
StepGarnish with freshly grated nutmeg. Keep chilled until serving. (2 minutes)
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Paul Bode
Jul 1, 2025This recipe is easy to follow and the results are amazing! Thank you for sharing.
Rubie Mills
Jun 30, 2025My family loved this pie! The nutmeg flavor was perfect for the holidays.
Dayton Johnson
Jun 30, 2025This pie was a huge hit at our Christmas dinner! Everyone raved about the gingersnap crust.
Levi Medhurst
Jun 30, 2025I added a little bit of dark rum to the filling, and it gave it a wonderful depth of flavor.
Ruthie Botsford
Jun 29, 2025I made this for Thanksgiving, and it was a welcome change from traditional pumpkin pie.
Paul Leffler
Jun 27, 2025The eggnog custard was so creamy and delicious. I will definitely be making this again!
Garret Hammes
Jun 25, 2025I found the crust to be a little too sweet, so next time I will reduce the amount of sugar.