Spirited Eggnog Pie

Total Time
28mins
Prep 20 mins
Cook 8 mins

Holidays and eggnog, prefect in every way. This is rich and smooth and of so pleasing. I prefer pecans to walnuts, I have also sprinkled a band of crushed hazelnuts around the rim of the pie.

Ingredients Nutrition

Directions

  1. Gingersnap Crust: Preheat oven to 350°F.
  2. Combine 1 1/4 cups crushed gingersnaps, 1/4 cup ground walnuts, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly onto bottom and sides of 9-inch pie plate. Bake 8-10 minutes or until lightly browned. Cool completely on wire rack.
  3. Combine brown sugar and gelatin in small heavy saucepan. Gradually stir in 1 cup eggnog. Heat over low heat, stirring constantly, until gelatin is completely dissolved. Remove from heat. Stir in remaining 1 1/2 cups eggnog. Refrigerate until slightly thickened. Beat whipping cream in small chilled mixer bowl until soft peaks form.
  4. Using same beaters beat rum, brandy and vanilla into eggnog mixture. Fold in whipped cream. Pour into cooled Gingersnap Crust. Refrigerate several hours or overnight. Just before serving garnish with whipped cream and walnut halves (optional).
Most Helpful

5 5

A great way to use leftover eggnog, but the real star here is the crust! Great flavor. I added nutmeg to my filling, as my commercial eggnog (I use light) never seems to have enough nutmeg flavor. I also used Splenda brown sugar blend. I made mine in a tart pan. Thanks for a great New Year's Eve dessert!

5 5

As we were eating this, I asked my family what rating I should give it. They said, "10 stars!" Needless to say, it was a hit. I had some extra filling that I ate last night just by itself, and that was good, but the crust really completes the dish. It's the perfect complement to the smoothness of the pie--it gives it a nice little spicy bite. Anyone who likes eggnog should definitely try this pie!