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Twas the Monday before Christmas and all through my house,
all the creatures were stirring with wide open mouths!
The cat, he wants cat food,
the pups they want snacks,
my husband tried the pie and said I can’t have it back!
Pie number 51 is a keeper! Did you know that egg nog can be spelled as “egg nog” or as one word “eggnog.” I went with the spelling on the carton 🙂
Egg Nog Pie with a Ginger Snap Crust
For the pie crust:
- 8 ounces ginger snap cookies, crushed (about 1 1/4 cups)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the filling:
- 4 ounces cream cheese, room temperature
- 1 tablespoon unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 cup egg nog
- 2 tablespoons plain Greek yogurt, or sour cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon all-spice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 cup heavy whipping cream
- In the bowl of a food processor crush the cookies until finely crumbled. Add the sugar and melted butter and pulse until mixed.
- Lightly grease a 9 inch pie plate (I used Pam) and gently press the crust mixture on the bottom and up the sides. Bake in a preheated 350 degree oven for 8 minutes. Allow the crust to cool to room temperature.
- In a large mixing bowl beat the whipping cream until stiff peaks form. Place the whipped cream in a small container and place it the refrigerator while preparing the filling.
- In the same large mixing bowl, add the cream cheese, butter and confectioners' sugar. Beat until smooth. Add the egg nog, yogurt and spices and blend until smooth. Gently fold in the whipped cream and mix until blended. Pour the filling into the cooled pie crust and spread smooth. Sprinkle nutmeg on top, cover the pie and freeze for at least 4 hours or until firm.
- Remove the pie from the freezer 30 minutes before serving.