Eggnog Pie

Eggnog Pie with gingersnap crust is a smooth, creamy, and truly decadent combination of the most iconic holiday flavors and desserts.

Eggnog is the beverage of the holidays and its flavor is ultimately unique, which is why you see it everywhere. When preparing this pie I recommend using this Easy Eggnog Recipe instead of buying the store-bought kinds.

Why This Recipe Works

Being home for the holidays means you get to spend time with family. And because eggnog pie is so easy, your kids can help out — extending your time together from the kitchen to the dinner table!

This eggnog pie with gingersnap crust combines crunchy and creamy in a mouthwatering harmony of flavors and textures. The spiced crumble and milky custard center are a match made in heaven!

Other than the crust, this holiday dessert recipe is no bake and low hassle. As a result, it’s served chilled and just as delicious the next day.

Between the pumpkin pies and cobblers, the holiday table is full of heavy and hearty desserts. I love whipping up an eggnog cream pie because, despite the rich flavor, it has a silky texture that doesn’t weigh you down. Plus, we can use our favorite winter flavors in a new, delicious way!

Ingredients Needed

Ingredient Notes

• Ginger Snap Cookies: A food processor makes the quick job of crumbling the cookies for the crust. You can also add them to a Ziploc bag and crush them with a rolling pin to make a fine, sandy crumb.
• Unflavored Gelatin: It’s important to let the gelatin dissolve in cold, not hot, water to soften properly.
• Eggnog: I love the vanilla, ice cream-like flavor of eggnog. While it has a reputation for being an alcoholic holiday beverage, the kinds that you’ll find in the grocery store are generally non-alcoholic.
• Rum Extract: This extract gives you that rich rum flavor without the alcoholic content — though it may have a small amount, so you will want to check the ingredient information. It has a concentrated, sweet, molasses-like flavor.
• Heavy Whipping Cream: Making your own whipped cream for eggnog cream pie really elevates this recipe. For best results, keep the cream very cold until you’re ready to whisk.

Step-by-Step Instructions

Make the Pie Crust

1. Prepare to bake. Preheat the oven to 350°F and lightly coat a pie dish with cooking spray and set it aside.
2. Mix the dry ingredients. Use a food processor to break the gingersnaps into sandy crumbs (make sure there are no large pieces left in the mixture). Transfer the crumbs to a bowl, along with the sugar, and whisk together.

3. Form the crust. Add the melted butter to the mixture and stir it in until all the crumbs are totally moist. Using your fingers press the mixture into the bottom and up the sides of the pie dish making sure to spread it evenly. 
4. Bake. Slide the dish into the oven and bake for 10 minutes. Let cool before adding the filling.

Prepare the Pie Filling

1. Soften the gelatin. Sprinkle the gelatin into the cold water. Don’t mix — let sit for 1 minute. 
2. Boil. Add the sugar, cornstarch, salt, and nutmeg to a small saucepan and mix. Stir in the eggnog until smooth. Heat on medium and bring to a boil, continuing to stir until thickened. 

3. Thicken the custard. Pour the gelatin water into the pan and stir. Once it dissolves, remove it from the heat and let it cool to room temperature. 
4. Add the flavoring. Add the vanilla and rum extract. Stir until combined.

5. Whip the cream. Whip the heavy cream until it forms stiff peaks. 
6. Assemble and chill. Gently fold the cream into the eggnog custard. Pour atop the cooled crust and chill until firm.

Storage and or Freezing Instructions

• Make-ahead instructions: The pie crust can be prepared ahead of time and kept for up to a week in the fridge or a month in the freezer. I wouldn’t recommend making and adding the custard until the day of, or the night before, serving.
• Freezing instructions: If you intend to freeze your eggnog pie with gingersnap crust, then it’s best to bake the crust in a freezer-friendly dish. One that comes with an airtight lid is best — otherwise, wrap tightly in aluminum foil or plastic wrap. It can freeze for up to 3 months.
• Storage instructions: Eggnog cream pie can be refrigerated for up to 4 days. Any longer and the crust will become soggy — in that case, freeze it instead!

Recipe Notes and Tips

• Save time with premade ingredients. Cool Whip, though sweeter, can replace homemade heavy whipped cream. You can also find a premade gingersnap crust at many grocery stores, saving you the baking and cooling time that comes with making your own.
• Level your pie crust. Try using a measuring cup, mug, or round glass to smooth out the pie crust before you bake it. This will give the crust an even thickness, helping it to bake evenly.
• Invest in your eggnog. The most dominant flavor in this pie is, of course, the eggnog. Don’t take a risk with a grocery store brand that you haven’t tried — use a brand that you know and like.
• Optional toppings and garnishes. I recommend a sprinkle of nutmeg and cinnamon on top of your finished eggnog pie. Blueberries, strawberries, and cherries are a wonderful addition as well.

FAQS

Related Recipes

Homemade Eggnog

Eggnog Milkshake

Eggnog Martini

If you enjoyed this Eggnog Cream Pie recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.

Eggnog Pie Recipe

Eggnog Pie with gingersnap crust is a smooth, creamy, and truly decadent combination of the most iconic holiday flavors and desserts.

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Chill Time: 3 hours hours

Total Time: 3 hours hours 35 minutes minutes

Servings: 10 Servings

Calories: 307kcal

Author: Aimee Mars

Equipment

• ▢
  Large Pot
• ▢
  Handheld Mixer
• ▢
  Pie Dish

Ingredients

Gingersnap Pie Crust

• ▢ 1½ cups Gingersnap Cookies crumbled
• ▢ 1/4 cup Brown Sugar
• ▢ 1/3 cup Butter melted

Eggnog Pie Filling

• ▢ 1 tablespoon Unflavored Gelatin
• ▢ 1/4 cup Cold Water
• ▢ 1/3 cup Sugar
• ▢ 2 tablespoons Cornstarch
• ▢ 1/4 teaspoon Salt
• ▢ 1/2 teaspoon Nutmeg
• ▢ 2 cups Eggnog
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 teaspoon Rum Extract
• ▢ 1 cup Heavy Whipping Cream

Instructions

Crust

• Preheat the oven to 350°F and lightly coat a pie dish with cooking spray and set it aside.
• Use a food processor to break the gingersnaps into sandy crumbs (make sure there are no large pieces left in the mixture). Transfer the crumbs to a bowl, along with the sugar, and whisk together.
• Add the melted butter to the mixture and stir it in until all the crumbs are totally moist. Using your fingers press the mixture into the bottom and up the sides of the pie dish making sure to spread it evenly. 
• Slide the dish into the oven and bake for 10 minutes. Let cool before adding the filling.

Pie Filling

• Sprinkle the gelatin into the cold water. Don’t mix — let sit for 1 minute (it will thicken into a solid).
• Add the sugar, cornstarch, salt, and nutmeg to a small saucepan and mix it together. Stir in the eggnog until smooth. Heat on medium and bring to a boil, continuing to stir until the mixture has thickened. 
• Pour the gelatin water into the pan and stir or use a spoon if it's too thick. Once it dissolves, remove it from the heat and let it cool to room temperature.
• Stir in the the vanilla and rum extract until combined.
• Using a handheld mixer whip the heavy cream until it forms stiff peaks. 
• Gently fold the whipped cream into the eggnog custard filling. Pour atop the cooled crust and chill until firm, about 3 hours.

Notes

• Save time with premade ingredients. Cool Whip, though sweeter, can replace homemade heavy whipped cream. You can also find a premade gingersnap crust at many grocery stores, saving you the baking and cooling time that comes with making your own.
• Level your pie crust. Try using a measuring cup, mug, or round glass to smooth out the pie crust before you bake it. This will give the crust an even thickness, helping it to bake evenly.
• Invest in your eggnog. The most dominant flavor in this pie is, of course, the eggnog. Don’t take a risk with a grocery store brand that you haven’t tried — use a brand that you know and like.
• Optional toppings and garnishes. I recommend a sprinkle of nutmeg and cinnamon on top of your finished eggnog pie. Blueberries, strawberries, and cherries are a wonderful addition as well.

 

Storage and or Freezing Instructions

• Make-ahead instructions: The pie crust can be prepared ahead of time and kept for up to a week in the fridge or a month in the freezer. I wouldn’t recommend making and adding the custard until the day of, or the night before, serving.
• Freezing instructions: If you intend to freeze your eggnog pie with gingersnap crust, then it’s best to bake the crust in a freezer-friendly dish. One that comes with an airtight lid is best — otherwise, wrap tightly in aluminum foil or plastic wrap. It can freeze for up to 3 months.
• Storage instructions: Eggnog cream pie can be refrigerated for up to 4 days. Any longer and the crust will become soggy — in that case, freeze it instead!

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 31g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 238mg | Potassium: 175mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

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