Egg Nog Pie with a Ginger Snap Crust

Print Recipe

5 from 3 votes

An easy make-ahead pie perfect for the holidays.

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Keyword: eggnog, pie

Servings: servings

Calories: 396kcal

Author: Tricia

Ingredients

For the pie crust:

8 ounces ginger snap cookies, crushed (about 1 ¼cups)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the filling:

4 ounces cream cheese, room temperature
1 tablespoon unsalted butter, room temperature
½ cup powdered sugar
¼ cup egg nog
2 tablespoons plain Greek yogurt, or sour cream
½ teaspoon ground cinnamon
¼ teaspoon all-spice
¼ teaspoon ground ginger
¼ teaspoon nutmeg
1 cup heavy whipping cream

Instructions

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°F 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.

Notes

(adapted from a recipe on Taste of Home)

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition