I love egg nog. I love that it reminds me of the holidays when everyone is happy and preparing for Christmas. My ginger snap crust puts the perfect zing with the egg nog filling. I don’t make many pies, but when I do, it’s a good one!
Pie Crust Ingredients:
1 12 ounce box of ginger snap cookies, I used store brand
1 stick of butter, melted
Preheat oven to 325 degrees. Pulse cookies in food processor until it has become fine crumbs. I used 2 1/2 cups cookie crumbs for my 11 inch pie pan. In a bowl, combine with melted butter. Press into pie plate and bake for 12 minutes. Cool completely.
*for a 9 inch pie plate, use 2 cups of cookie crumbs, butter amount can stay the same
Egg Nog Pie Filling Ingredients:
4 cups egg nog, I used my favorite, Publix Low Fat
2 box of instant vanilla pudding mix
1/2 cup of rum, I used Sailor Jerry’s, or 1 tablespoon of rum extract
1/4 teaspoon nutmeg
2 tablespoons cornstarch
**for a 9 inch pie plate, use 2 cups egg nog, 1 box of pudding, 1 tablespoon of cornstarch, the rum/rum extract and nutmeg can be altered to your tastes
Beat in the above ingredients until thickened and pour into a cooled pie crust. Refrigerate and enjoy!
Whip Cream and nutmeg for garnish.
1 8 ounce container of heavy whipping cream
Extract or rum
1 cup of powdered sugar
Chill mixing bowl and attachments in refrigerator for a minimum of 20 minutes. Pour 8 ounces of heavy whipping cream into the chilled bowl. Whip until the cream has formed stiff peaks, so that it can stand up without falling. Add 1 teaspoon of vanilla or a teaspoon or two of rum if desired. Add about a cup of powdered sugar, taste it to make its sweet, but not overly sweet. Pipe onto to pie with a 1 M tip.