Spirited Eggnog Pie Recipe

Name: Spirited Eggnog Pie
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the rich, creamy perfection of our Spirited Eggnog Pie! This festive dessert combines the warmth of eggnog with a buttery gingersnap crust and a hint of hazelnut elegance. Perfect for holiday gatherings or a cozy night in, this recipe is surprisingly easy to make and delivers unforgettable flavor. The blend of rum and brandy adds a sophisticated touch, making it the ultimate showstopper dessert.

Prep Time 30 mins

Cook Time 28 mins

Calories 513.6 kcal

Protein 15g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.