Eggnog— you either love it or you hate it. Where do you fall? Hopefully you’re a lover because this recipe is all about the eggnog.
This pie is pretty much a big glass of bourbon-spiked eggnog poured into a gingersnap crust and topped with whipped cream. Yeah, I know. Swoon! Every holiday season I like to find new ways to work eggnog into my seasonal baking and this may be my greatest creation yet.
Cream pies like this are often a little on the time-consuming side— make the crust, bake the crust, cool the crust, make the filling, cool the filling… you get the idea. But it’s not difficult and I’ve even got a tip below to help cut down on time. So, no excuses! And after that first bite you won’t care about the fuss.
This pie is creamy, dreamy, and pure eggnog heaven. Whether you’re looking for the perfect sweet ending to an upcoming holiday dinner, or are just a nog fan, this eggnog cream pie is your gal.
baking tip:How to use an ice water bath
An ice water bath is a great way to cool down custard fast. Instead of chilling in the fridge for several hours, an ice water bath will get the custard cool in about 10 minutes. Here’s how to do it:
Step 1— Fill a large bowl halfway with ice cubes. Cover the ice with cold water.
Step 2— Pour the custard into a bowl that is small enough to fit inside the bowl filled with ice.
Step 3— Place the bowl filled with custard inside the bowl filled with ice, without letting any water into the custard bowl. The ice should hold the top bowl out of the water, but adjust the water level as needed.
Step 4— Frequently stir the custard to release the heat. The more you stir, the quicker the mixture will cool down. When the custard is cool to the touch, you’re done.
Eggnog Cream Pie
- 1 1/2 cups (300 grams) gingersnap crumbs (3/4ths of 14-oz package)
- 5 tablespoons (70 grams) unsalted butter, melted
- 2 1/2 cups (625 ml) eggnog
- 1 large egg
- 5 large egg yolks
- 2 tablespoons cornstarch
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional)
- 1 1/2 cups (375 ml) heavy whipping cream
- 1 cup (250 grams) heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Freshly grated nutmeg, for dusting
Graham Cracker Crust:
- Preheat oven to 350 degrees F.
- In a large bowl combine the gingersnap crumbs and melted butter. Press into the bottoms and sides of a 9-inch pie plate. Bake pie crust for 10 minutes. Let cool completely.
Eggnog Cream Filling:
- In a medium saucepan warm the eggnog over medium heat until it starts to steam, but do not let it boil. Meanwhile in a large bowl whisk together the egg, egg yolks, cornstarch and sugar. Add the warm eggnog to the egg mixture in a small steady stream while whisking constantly until completely combined.
- Return the mixture to the saucepan and place over medium heat. Cook until thickened, whisking almost constantly, about 5 minutes. Once thick, reduce heat to low and cook for 2 minutes more. Remove from heat and whisk in vanilla and bourbon, if using.
- Cool eggnog mixture completely, either in the fridge for several hours or over an iced water bath.
- In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with a hand-held mixer, beat the whipping cream to soft peaks. Gently fold it into the eggnog mixture. Pour the filling into the gingersnap crust and chill for at least 2 hours. For firmer slices, chill for at least 4 hours.
Whipped Cream Topping:
- To make the topping, beat the whipping cream to soft peaks. Stir in sugar and vanilla extract. Spread on top of pie and dust with freshly grated nutmeg.
- Store pie in the fridge for up to 3 days.
- To make gingersnap crumbs, pulse cookies in a food processor or put in a ziplock bag and pound with a rolling pin.