Eggnog Pie
Eggnog Pie is my go-to Christmas dessert when I want something festive that won't weigh everyone down after a big meal. The custardy eggnog filling made with nutmeg and rum extract stays smooth and creamy against a spiced gingersnap crust, and the whipped cream folded in keeps it light and airy instead of dense. I make it for holiday parties and potlucks because it's kid-friendly, feels special without being complicated, and works perfectly for make-ahead occasions. It stays fresh in the fridge for 3 days, so I usually make it the day before and have it ready when guests arrive.
Ingredients
For the Crust:
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup brown sugar
- ⅓ cup butter melted
For the Filling:
- 1 tablespoon unflavored gelatin
- ¼ cup cold water
- ⅓ cup sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- 2 cups eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- ½ cup heavy whipping cream whipped
Instructions
- Preheat oven to 350°F (180°C). Lightly grease an 8-inch pie dish.
- In a bowl, combine gingersnap crumbs and brown sugar. Stir in melted butter until evenly moistened.1 ½ cups gingersnap cookie crumbs, ¼ cup brown sugar, ⅓ cup butter
- Press mixture firmly into the bottom and sides of the pie dish. Bake for 10 minutes, then let cool completely before filling.
- In a small bowl, sprinkle gelatin over cold water (do not stir). Let sit for 1 minute to bloom.1 tablespoon unflavored gelatin, ¼ cup cold water
- In a saucepan, whisk together sugar, cornstarch, salt, and nutmeg. Gradually add eggnog and whisk until smooth.⅓ cup sugar, 2 tablespoons cornstarch, ¼ teaspoon salt, ½ teaspoon ground nutmeg, 2 cups eggnog
- Cook over medium heat, stirring constantly, until thickened and just beginning to boil.
- Add bloomed gelatin and stir until dissolved. Remove from heat and let cool to room temperature. Stir in vanilla and rum extracts. Gently fold in whipped cream until fully incorporated.1 teaspoon vanilla extract, 1 teaspoon rum extract, ½ cup heavy whipping cream
- Pour the filling into the cooled crust. Chill in the refrigerator for at least 3 hours, or until firm.
- Garnish with whipped cream and a sprinkle of nutmeg before serving, if desired.
Video
Notes
Here are my best tips for making eggnog pie turn out perfectly every time:
- Pack the crust tightly: Press the gingersnap mixture firmly into the pie dish with the bottom of a measuring cup so it holds together and doesn't crumble when you slice it.
- Let the gelatin bloom fully: Don't stir the gelatin when you first add it to the water. Let it sit undisturbed for a full minute so it absorbs properly and helps your filling set firmly.
- Cool the filling completely: If you add the whipped cream while the eggnog mixture is still warm, the cream will deflate, and you'll lose that light, fluffy texture.
- Try these ingredient swaps: You can swap the gingersnap crust for a graham cracker crust if you want a milder flavor, use instant vanilla pudding mix instead of the cornstarch-gelatin mixture for a shortcut filling, or replace the rum extract with 2 tablespoons of dark rum or brandy for a boozier, more authentic eggnog taste.
- Chill long enough: Don't rush it. The filling needs at least 3 hours to set up firm, and overnight is even better if you have the time.
- Flash freeze for storage: If you're freezing slices, place them unwrapped on a baking sheet for 1 hour first so they freeze solid before wrapping. They won't stick together, and the filling stays intact.
Nutrition
Calories: 333kcalCarbohydrates: 39gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 75mgSodium: 294mgPotassium: 205mgFiber: 1gSugar: 25gVitamin A: 586IUVitamin C: 1mgCalcium: 118mgIron: 2mg
Tried this recipe?Let us know how it was!