Eggnog Pie with Gingerbread Crust Recipe

Introduction

Eggnog Pie with Gingerbread Crust is a festive and creamy dessert perfect for holiday gatherings. The spiced gingerbread crust pairs beautifully with a rich, fluffy eggnog filling, making it a delightful treat that captures the season’s flavors.

Ingredients

• For the gingerbread crust:
  • Gingerbread cookies, crushed into crumbs
  • Butter, melted
  • Brown sugar (optional, depending on cookie sweetness)
• For the eggnog filling:
  • Eggnog (store-bought or homemade)
  • Instant vanilla pudding mix
  • Whipped topping (or real whipped cream)
  • Ground nutmeg
  • Ground cinnamon (optional)
• Optional toppings:
  • Whipped cream
  • Crushed gingerbread cookies
  • Freshly grated nutmeg

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, combine the crushed gingerbread cookies with melted butter and brown sugar if using. Mix well and press the mixture firmly into the bottom and sides of a pie dish to form the crust.
3. Step 3: Bake the crust for 8 to 10 minutes until set. Remove from oven and allow it to cool completely.
4. Step 4: In a large bowl, whisk together the eggnog and instant vanilla pudding mix until the mixture thickens.
5. Step 5: Gently fold in the whipped topping along with ground nutmeg and cinnamon until the filling is smooth and fluffy.
6. Step 6: Pour the eggnog filling into the cooled gingerbread crust, smooth the top, and refrigerate for at least 4 hours or overnight to set.
7. Step 7: Before serving, top the pie with additional whipped cream, crushed gingerbread cookies, and freshly grated nutmeg for garnish.

Tips & Variations

• Use fresh homemade eggnog for a richer flavor, or spiced store-bought versions for convenience.
• Substitute the whipped topping with freshly whipped cream for a lighter texture.
• Add a splash of rum or bourbon to the filling for an adult twist.
• If you prefer a crunchier crust, add chopped nuts to the cookie crumb mixture before pressing into the pan.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best texture, serve chilled. Refrain from freezing as the custard filling may separate. Leftover pie can be eaten cold or slightly softened at room temperature for 10–15 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare and bake the gingerbread crust a day in advance. Just keep it covered tightly to maintain freshness until you are ready to add the filling.

Is it necessary to chill the pie overnight?

Chilling the pie for at least 4 hours helps the filling to set properly, resulting in the best texture and flavor. Overnight chilling is ideal but not mandatory if you’re short on time.

Eggnog Pie with Gingerbread Crust Recipe

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This Eggnog Pie with Gingerbread Crust is a festive dessert perfect for holiday gatherings, combining a spiced gingerbread cookie crust with a rich, creamy eggnog filling enhanced by vanilla pudding and whipped topping. The pie is chilled to set and topped with whipped cream and extra gingerbread crumbs for a beautifully seasonal treat.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Gingerbread Crust

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

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)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon (optional)

Optional Toppings

• Whipped cream
• Crushed gingerbread cookies
• Freshly grated nutmeg

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. Prepare Crust: In a bowl, combine the crushed gingerbread cookie crumbs with melted butter and brown sugar if using. Mix until the crumbs are evenly coated and press the mixture firmly into a pie dish to form an even crust layer.
3. Bake Crust: Bake the crust in the preheated oven for 8 to 10 minutes. Once baked, remove from the oven and allow it to cool completely before adding the filling.
4. Mix Filling: In a mixing bowl, whisk together the eggnog and instant vanilla pudding mix until the mixture thickens, creating a smooth base for the filling.
5. Fold in Whipped Topping and Spices: Gently fold the whipped topping into the eggnog mixture along with ground nutmeg and ground cinnamon, mixing until the filling is fluffy and smooth.
6. Chill Pie: Pour the prepared filling into the cooled gingerbread crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours or overnight to set properly.
7. Add Toppings and Serve: Just before serving, garnish the pie with a dollop of whipped cream, a sprinkle of crushed gingerbread cookies, and freshly grated nutmeg for added festive flavor and decoration.

Notes

• If your gingerbread cookies are very sweet, you may skip adding the brown sugar to avoid excess sweetness in the crust.
• Use homemade eggnog for a richer, fresher flavor or store-bought for convenience.
• For a thicker crust, press the cookie crumb mixture firmly and evenly.
• Ensure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
• Chilling the pie overnight enhances the flavors and helps the filling set fully.
• Substitute whipped topping with real whipped cream for a more natural taste and texture.

Keywords: Eggnog pie, Gingerbread crust, Holiday dessert, Christmas pie, No-bake filling, Festive pie, Eggnog dessert