I have a (probably unsurprising) confession: I detest eggnog.
I want to like it. It's festive, and I am generally a fan of festive things. It's nutmeg-y, and I like nutmeg. What I don't like is cream, raw eggs, and a liquor I don't particularly enjoy all mixed together. I just can't do it. It's gross.
If you, like me, are from camp "down-with-eggnog," don't run away screaming just yet...give this pie a chance! It has all of the good things about eggnog (spices! booze!) with none of the bad. No raw eggs! It doesn't feel like you're chugging heavy cream! Even as an eggnog hater, I think this was my favorite of the five pies I chose to make for pie week. It really is incredibly.
The pie filling is custardy and delicious. It has both rum and bourbon in it, so you definitely get a boozy kick, but the spices help add another dimension of flavor so you don't feel like you're doing jell-o shots in pie form. Add that to a gingersnap and biscoff crust, and stop with lightly sweetened whipped cream, and you've got a winner.
Even better, this pie is a total cinch to throw together (you can even make it ahead of time -- it stores well in the fridge) and is super festive!
recipe adapted from First Prize Pies
one gingersnap-biscoff crust (recipe follows)
4 large eggs
1 cup sugar
1 1/2 tsp vanilla extract
1/4 tsp freshly grated nutmeg
1/4 tsp salt
2 cups half-and-half (or, one cup milk, one cup cream)
1/4 dark rum
1/4 brandy (I used calvados)
lightly sweetened whipped cream
more freshly grated nutmeg
- Preheat oven to 350F.
- In a large bowl, whisk eggs, sugar, vanilla, nutmeg, and salt until well combined.
- Whisk in the liquids until combined.
- Place pie crust on a baking sheet.
- Pour filling into pie crust.
- Bake for 30 to 40 minutes until the filling has just set and is still just a little bit wobbly in the center.
- Cool on a wire rack for at least 1 hour.
- Serve with a large dollop of whipped cream on top of each slice.
- Pie will store well in the fridge, covered, for several days. Make whipped cream when you intend to use it -- it gets weepy in the fridge if it sits too long.
Gingersnap-Biscoff Pie Crust
2 cups cookie crumbs
5-8 TB melted butter
- Blitz a combo of gingersnaps and biscoff cookies in your food processor until you have fine crumbs.
- In a medium bowl, work butter into the crumbs one tablespoon at a time. Stop adding butter when your crumbs have the texture of wet sand.
- Press crumbs firmly into pie pan.
- Freeze for 20 minutes.
- Preheat oven to 350F.
- Bake for 10 minutes.
- Allow to cool before filling.