Recipe by Annacia
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.
Top Review by Outta Here
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!
Gingersnap cookie crust
- 1 1⁄4 cups crushed gingersnaps
- 1⁄4 cup ground walnuts
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 1⁄4 cup light brown sugar, firmly packed
- 2 (1/4 ounce) envelopes unflavored gelatin
- 2 1⁄2 cups dairy eggnog
- 1 cup whipping cream
- 2 tablespoons rum
- 2 tablespoons brandy
- 1 teaspoon vanilla
- 1⁄2 cup whipping cream (optional)
- 8 walnut halves, toasted (optional)
Directions See How It's Made
- Gingersnap Crust: Preheat oven to 350°F.
- 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.
- 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.
- 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).