Eggnog Pie
Creamy, spiced, and oh-so-easy, this Eggnog Pie is a no-bake Christmas treat featuring a luscious custard filling nestled in a crunchy gingerbread crust.
Ingredients
- 1½ cups gingersnap crumbs
- ½ cup unsalted butter, melted I swear by Land O Lakes for a richer taste.
- 3 large eggs at room temperature Room temp eggs blend more smoothly into custard.
- 1 cup eggnog Use store-bought or homemade eggnog for max flavor.
- 1 cup heavy whipping cream Or coconut cream for a dairy-free twist.
- ½ cup Greek yogurt whole-milk recommended
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp freshly grated nutmeg
- ½ tsp ground cinnamon Shake in a pinch of cloves or allspice for extra warmth.
Instructions
- Stir together gingersnap crumbs and melted butter. Press into a 9-inch pie pan and chill for 10 minutes.
- Beat eggs and sugar until pale. Fold in eggnog, Greek yogurt, vanilla, nutmeg, and cinnamon until smooth.
- Whip heavy cream until soft peaks form. Gently fold into the eggnog mixture.
- Pour filling into the gingerbread crust, tapping gently to release air bubbles. Refrigerate for at least 4 hours.
- Dust with extra nutmeg or crushed gingersnaps before slicing and serving.
Notes
Press the crust firmly into the pan for even thickness. Use freshly grated nutmeg for extra flavor.
Nutrition
Calories: 250kcal
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