Monday, November 11, 2013

Thanksgiving Pie: Eggnog Pie with Gingersnap Crust

Today I want to share on of my family's favorite Thanksgiving pies: Eggnog Pie. No Thanksgiving would be complete without it! It's a classic around our table, and I'm sure it wouldn't take a stretch of your imagination to know why. 

 


 Eggnog pie is a perfect holiday pie--obviously great for those who already love eggnog, but it's also great for those that aren't fanatic about it because the crust and folded-in whip cream give the eggnog a little something extra that seems to make EVERYONE love it. At least, I've never met anyone who didn't love it!


 Extra bonus? it is a snap to make!
One year my mom even gave out whole pies as neighborhood Christmas gifts. Lucky neighbors.

I've had this pie several ways--with a regular pie crust, with a graham cracker crumb crust, with a gingersnap crust (my personal favorite) and I've also served it as a pudding! I can't remember what behooved me to do that, but one time, I just put the pie filling in a bowl and served it with fresh molasses cookies and pie-crust cookies. It was wonderful! I guess you can't go wrong.

I've shared this recipe on the blog before, but that was a long, long time ago. I think it was one of our very first posts. It was a shame to see it buried in the archives, so here it is again for your viewing, and hopefully tasting, pleasure!



Eggnog Pie 
Click here to print
Crust:
1 1/2 c. fine gingersnap crumbs (pulsed in a food processor or crushed in a bag with a rolling pin)
OR 1 1/4c. fine graham cracker crumbs plus ¼ c. sugar (use 6 Tbsp. butter if doing this option)
1/4 c. softened butter

Filling:
1 lrg box vanilla pudding, cook and serve
2 c. eggnog
1 c. heavy whipping cream, whipped with 2 Tbsp. powdered sugar and ½ tsp. vanilla


  1. For the crust, mix the crumbs and butter. Press firmly into buttered 9-inch pie plate. Bake at 375 for about 8 minutes. Cool.
  2. For the filling, combine the pudding mix and eggnog in a sauce pan. Cook about 10 minutes, stirring frequently, then cool.
  3. Fold the whipped cream into the eggnog pudding mix and put into a baked and cooled pie shell (this also tastes great with a graham cracker crust or a classic pastry crust). Sprinkle with a little nutmeg and garnish with whipped cream, if desired.  



2 comments:

  1. Oh my my, this looks and sounds amazing! I will absolutely be trying this! :) pinned :)

    ReplyDelete
  2. Made this as dip for gingersnaps over Thanksgiving and again for our Christmas party- new holiday tradition! We love it :)

    ReplyDelete

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