No Bake Eggnog Pie [Eggnog Cream Pie]
My no-bake Eggnog Pie may look understated, but it's the PERFECT balance of holiday flavors. The gingerbread spiced graham crust is fabulous!
Prep Time20 minutes mins
Cook Time10 minutes mins
Chilling time4 hours hrs
Total Time4 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 8 Servings
Calories: 473kcal
Author: Marie Porter
Gingerbread Spiced Graham Crust:
- 1 ½ cups Graham cracker crumbs
- ¼ cup Granulated sugar
- 1 teaspoon Ground ginger
- ½ teaspoon Ground cinnamon
- Pinch Ground cloves
- 1 tablespoon Molasses
- 5 tablespoon Unsalted butter melted
Eggnog Custard Filling:
- 2 Large Eggs
- 2 tablespoon Granulated Sugar
- ⅓ Cup Corn Starch
- ¼ teaspoon Salt
- 1 ⅓ cup Eggnog
- ⅔ cup Milk
- 2 tablespoon Butter
- 1 teaspoon Rum extract
Eggnog Whipped Cream Topping
- 2 teaspoon Unflavored gelatin powder
- 3 tablespoon Cold Water
- 1 ½ cups Heavy whipping cream
- ½ cup Eggnog
- ⅓ cup Confectioners / Icing / Powdered Sugar
- ½ - 1 teaspoon Rum extract optional
- Ground nutmeg
Gingerbread Spiced Graham Crust:
Preheat oven to 350 F.
In a medium bowl, whisk together graham crumbs, sugar, and spices.
Whisk together molasses and melted butter, then add to the graham crumb mixture. Stir well to combine.
Dump crust mixture into an ungreased 9" Pie plate.
Spread mixture evenly over the bottom and sides of the pan, pressing gently but firmly to compact the crumb mixture into a crust.
Bake for 10 minutes, allow to cool fully before making the filling.
Eggnog Custard Filling:
Whisk eggs together with sugar until fluffy and pale yellow. Add cornstarch and salt, whisk until incorporated and smooth. Set aside.
In a small saucepan, bring eggnog and milkjust to the start of a boil.
Measure about ¼ cup of the eggnog mixture, and stream slowly into egg mixture while whisking. Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth. Repeat with another ¼ cup of hot cream.
Remove saucepan from heat, pour remaining egg mixture into eggnog mixture, whisking constantly. Once fully incorporated and smooth, return to heat.
Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick. Remove from heat, whisk in butter and rum extract until butter is melted and the mixture is smooth.
Cool to room temperature.
Whisk filling again, pour into the cooled crust, cover with plastic wrap. Chill for 2 hours.
Eggnog Whipped Topping
Sprinkle gelatin over the cold water in a small bowl and let it absorb for five minutes.
Combine heavy whipping cream, eggnog, powdered sugar, and rum extract in a mixing bowl. Whip until soft peaks start to form.
Transfer gelatin mixture to the microwave. Heat in 10 second increments until the gelatin dissolves into the water.
Fold gelatin mixture to cream mixture, then whip until stiff peaks form.
Spread whipped topping over the chilled pie, mounding slightly in the center.
Sprinkle with nutmeg, chill another 2 hours to set.
Calories: 473kcal | Carbohydrates: 40g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 271mg | Potassium: 256mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1175IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg