Turn Your Favorite Holiday Drink into a Dessert with Eggnog Pie

Yields: 8 servings

Prep Time: 45 mins

Total Time: 7 hours 35 mins

Ingredients

For Gingersnap Crust:

• 1 1/2 c.

  (7.6 oz) gingersnap cookie crumbs, from about 34 cookies

• 6 tbsp.

  (3/4 stick) unsalted butter, melted

For Eggnog Custard:

• 1/3 c.

  granulated sugar

• 1/2 tsp.

  ground nutmeg

• 4

  large eggs

• Kosher salt

• 2 c.

  store-bought eggnog

• 2 tbsp.

  bourbon (optional)

• 1 tsp.

  pure vanilla extract

For Tiny Gingerbread Cookies:

• 1 1/2 c.

  all-purpose flour, spooned and leveled, plus more for work surface

• 1 tsp.

  ground ginger

• 1 tsp.

  ground cinnamon

• 1/4 tsp.

  ground nutmeg

• 1/4 tsp.

  ground cloves

• 1/4 tsp.

  ground allspice

• 1/4 tsp.

  kosher salt

• 3 tbsp.

  unsalted butter, at room-temperature

• 1/2 c.

  packed light brown sugar

• 1

  large egg yolk

• 1 tsp.

  pure vanilla extract

• 1/4 c.

  molasses

For Whipped Cream:

• 1 c.

  heavy cream

• 3 tbsp.

  confectioners’ sugar

• 1 tsp.

  pure vanilla extract

• Ground nutmeg, for garnish

Directions

1. Make the Gingersnap Crust: Preheat oven to 350°F. Stir together gingersnap crumbs and butter in a bowl. Transfer to a standard 9-inch pie plate, pressing evenly into bottom and up sides. Place on a rimmed baking sheet.

2. Make the Eggnog Custard: Whisk together sugar, nutmeg, eggs, and a pinch of salt in a bowl. Whisk in eggnog, bourbon (if desired), and vanilla. Strain through a fine-mesh strainer to remove any lumps. Transfer to prepared crust. Bake until custard is puffed but still wobbly in the center, 45 to 50 minutes. Cool completely on a wire rack then chill at least 6 hours and up to overnight.

3. Meanwhile, Make the Tiny Gingerbread Cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk together flour, ginger, cinnamon, nutmeg, cloves, allspice, and salt in a bowl. Beat butter, sugar, egg yolk, vanilla, and molasses with an electric mixer, until combined. Add flour mixture and beat until dough forms, 1 to 2 minutes. Transfer dough to a piece of plastic wrap and chill for at least 30 minutes.

4. On a floured work surface roll dough to 1/4-inch thick. Using mini cookie cutters, cut out desired shapes; transfer to prepared baking sheet. Bake until set around the edges, 5 to 6 minutes. Cool on a wire rack.

5. Make whipped cream: Whisk together cream, confectioners’ sugar, and vanilla with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Transfer to a piping bag fitted with a large star tip.

6. Assemble pie: Sprinkle a thin layer of ground nutmeg over the pie. Pipe whipped cream around edges. Sprinkle whipped cream with nutmeg. Arrange Tiny Gingerbread Cookies around pie. Serve immediately or chill, covered, 2 to 3 days.

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