Eggnog Crème Pie with Gingersnap Crust: A Luxuriously Creamy
Eggnog Crème Pie with Gingersnap Crust is a creamy holiday dessert featuring a silky eggnog custard filling nestled inside a crunchy, spiced cookie crust. The filling is rich and smooth with notes of nutmeg, cinnamon, and vanilla, while the crust provides a delightful crunch and warm ginger flavor. This make-ahead dessert is ideal for holiday entertaining and special occasions. Easy to prepare yet elegant enough for festive gatherings, it offers a perfect balance of sweetness and spice. Topped with whipped cream and freshly grated nutmeg, it delivers a beautiful presentation and unforgettable taste. Every slice captures the warmth and nostalgia of the holiday season.
Ingredients
For the Gingersnap Crust
- 2 cups gingersnap cookie crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
For the Eggnog Filling
- 2 cups eggnog
- 1 cup heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter
For the Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Freshly grated nutmeg
- Ground cinnamon (optional)
Instructions
Prepare the Gingersnap Crust
- Preheat oven to 350°F (175°C).Combine gingersnap crumbs, melted butter, and brown sugar in a bowl.Press mixture firmly into a 9-inch pie dish.Bake for 10–12 minutes.Allow the crust to cool completely.
Make the Eggnog Filling
- In a saucepan, heat eggnog and heavy cream over medium heat until warm.In a separate bowl, whisk together sugar, egg yolks, and cornstarch.Slowly whisk the warm eggnog mixture into the egg mixture.Return everything to the saucepan.Cook while stirring constantly until thickened.Remove from heat.Stir in vanilla extract, nutmeg, cinnamon, and butter.
Fill the Pie
- Pour the filling into the cooled crust.Smooth the surface with a spatula.Cover with plastic wrap directly on the filling.Refrigerate for at least 4 hours or until fully set.
Prepare the Whipped Cream
- Beat heavy cream and powdered sugar until soft peaks form.Spread or pipe onto the chilled pie.
Garnish and Serve
- Sprinkle with freshly grated nutmeg.Add a dusting of cinnamon if desired.Slice and serve chilled.
Notes
- Use full-fat eggnog for the richest flavour.
- Chill thoroughly for clean slices.
- Freshly grated nutmeg enhances aroma.
- Avoid overcooking the custard.
- Plastic wrap prevents a skin from forming.
- Homemade whipped cream is recommended.
- The pie tastes even better the next day.
- Store refrigerated until serving.