Eggnog Pie Recipe

5 from 12 votes

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

Prep Time15

Cook Time20

Chill Time3

Total Time3 35

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 307kcal

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.

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.

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.

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!