Ingredientes para Spirited Eggnog Pie
- Gingersnaps
- 1/4 cup (30g) ground walnuts
- Butter
- 2 tablespoons (20g) granulated sugar
- Light Brown Sugar
- Unflavored Gelatin
- Dairy Eggnog
- 1 cup (240ml) heavy cream
- 2 tablespoons (30ml) rum
- 1 tablespoon (15ml) brandy
- 1 teaspoon vanilla extract
- Walnut Halves
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Cómo preparar Spirited Eggnog Pie
- Preheat oven to 350°F (175°C).
- Make the crust: In a medium bowl, combine 1 1/4 cups (150g) crushed gingersnap cookies, 1/4 cup (30g) ground walnuts, 6 tablespoons (85g) melted unsalted butter, and 2 tablespoons (20g) granulated sugar. Mix until well combined.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8-10 minutes, or until the crust is lightly browned. Let cool completely on a wire rack.
- Prepare the eggnog filling: In a small saucepan, combine 1/4 cup (50g) packed light brown sugar and 1 teaspoon (5g) unflavored powdered gelatin.
- Gradually whisk in 1 cup (240ml) eggnog until the gelatin is completely dissolved.
- Heat over low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil.
- Remove from heat and stir in the remaining 1 1/2 cups (360ml) eggnog.
- Refrigerate until the mixture slightly thickens (about 30-45 minutes).
- In a chilled bowl, beat 1 cup (240ml) heavy cream with an electric mixer until soft peaks form.
- In a separate bowl, whisk together 2 tablespoons (30ml) rum, 1 tablespoon (15ml) brandy, and 1 teaspoon vanilla extract.
- Gently fold the rum/brandy/vanilla mixture into the slightly thickened eggnog mixture.
- Carefully fold in the whipped cream until just combined.
- Pour the eggnog filling into the cooled gingersnap crust.
- Sprinkle crushed hazelnuts around the rim of the pie.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, garnish with whipped cream and walnut halves.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
94g
Fat
84g
Carbs
16g
