Eggnog Cream Pie
This creamy, custardy pie is made with real eggnog, nutmeg, and hints of brandy and bourbon in a gingersnap pecan crust, then topped with fluffy whipped cream, toasted pecans, boozy caramel sauce, and more nutmeg! It’s sure to be the showstopper of your holiday spread.
Tasty Team
December 15, 2021
Total Time
3 hr 25 min
3 hr 25 min
Prep Time
2 hr 55 min
2 hr 55 min
Cook Time
30 minutes
30 min
Total Time
3 hr 25 min
3 hr 25 min
Prep Time
2 hr 55 min
2 hr 55 min
Cook Time
30 minutes
30 min
Ingredients
for 6 servings
Gingersnap-Pecan Crust
- nonstick cooking spray, for greasing
- 20 gingersnap cookies
- ¼ cup pecan pieces (35 g)
- 3 tablespoons sugar
- ¼ teaspoon McCormick® ground ginger
- ¼ teaspoon McCormick® nutmeg
- ½ teaspoon kosher salt
- ½ stick unsalted butter, melted
Filling
- ½ cup sugar (100 g)
- ¼ cup cornstarch (30 g)
- 2 cups eggnog (480 mL)
- 6 large egg yolks
- 1 teaspoon McCormick® Ground Nutmeg
- ½ teaspoon kosher salt
- 3 tablespoons unsalted butter, cold, cubed
- 4 tablespoons brandy, optional
- 4 tablespoons rum, optional
Whipped Cream
- 2 cups heavy cream (480 mL)
- ⅓ cup powdered sugar (35 g)
- 1 teaspoon McCormick® vanilla extract
Toppings
- caramel syrup
- gingersnap cooky
- pecan piece, toasted
- McCormick® Ground Nutmeg
Preparation
- Make the crust: Preheat the oven to 350˚F (180˚C). Lightly grease a 9-inch pie tin with nonstick spray.
- Add the gingersnap cookies and pecans to a food processor and pulse until finely ground. Transfer to a medium bowl and stir in the sugar, ginger, nutmeg, and salt. Make a well in the center and pour in the melted butter, then mix until well incorporated.
- Transfer the cookie crumb mixture to the prepared pie tin, then use a flat-bottomed measuring cup or drinking glass to press evenly against the bottom and up the sides. Refrigerate for 15 minutes.
- Bake the pie crust for 15 minutes, until golden brown and set. Remove from the oven and let cool while you make the filling.
- Make the filling: Add the sugar and cornstarch to a medium saucepan and whisk very well to remove any lumps. Gradually pour in the eggnog, whisking between additions, to prevent lumps. Whisk in the egg yolks, nutmeg, and salt. Cook over medium heat, whisking constantly, until the custard thickens to the consistency of pudding and starts to boil, 4–6 minutes. Remove the pot from the heat and whisk in the butter, brandy, and rum, if using, until smooth.
- Pour the custard over the cooled crust and cover the pie with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Refrigerate for 2–3 hours, until completely set.
- Just before serving, make the whipped cream: In a medium bowl, whip the cream with an electric hand mixer on medium speed until soft peaks form, 1–2 minutes. (Alternatively, use a whisk to whip the cream until soft peaks form, 2–3 minutes.) Add the powdered sugar and vanilla and whip until medium peaks form and the cream holds its shape, 1–2 minutes more; do not over whip.
- Dollop the whipped cream on top of the pie. Top with caramel syrup, gingersnap cookie crumbs, toasted pecan pieces, and nutmeg.
- Enjoy!
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