EGGNOG CREAM PIE RECIPE BY TASTY

Eggnog Cream Pie Recipe by Tasty image

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.

Provided by Aleya Zenieris

Categories Desserts

Time 3h25m

Yield 6 servings

Number Of Ingredients 24

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Ingredients

nonstick cooking spray, for greasing
20 gingersnap cookies
¼ cup pecan pieces
3 tablespoons sugar
¼ teaspoon McCormick® ground ginger
¼ teaspoon McCormick® nutmeg
½ teaspoon kosher salt
½ stick unsalted butter, melted
½ cup sugar
¼ cup cornstarch
2 cups eggnog
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
2 cups heavy cream
⅓ cup powdered sugar
1 teaspoon McCormick® vanilla extract
caramel syrup
gingersnap cooky
pecan piece, toasted
McCormick® Ground Nutmeg

Steps:

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!