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closeup view from above of the top of the decorated eggnog and gingerbread pie
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Decadent Eggnog Custard Pie

Buttery smooth, eggnog rich custard pie with a tingling of those warm holiday spices we all love. But made even better with the accent of a gingerbread crust. Two favorite holiday flavors in one pie -- match made in holiday heaven!
Course Dessert, Sweet
Cuisine American
Keyword holiday, pie

Equipment

  • Large Mixing Bowl
  • Food processor, grinder or rolling pin
  • Measuring Cups and spoons
  • Whisk
  • Spatula
  • Pie pan or cheesecake pan or two loaf pans

Ingredients

For Gingerbread Crust

  • 2 1/2 cups ginger cookie crumbs
  • 2 Tbsp Brown sugar, preferably dark brown
  • 1 tsp Cinnamon
  • 1/2 tsp nutmeg
  • 6 Tbsp butter, melted

Eggnog Custard Pie Filling

  • 2 1/2 cups Eggnog
  • 1/4 cup Spice Rum or Dark Rum, or 1 Tbsp Rum extract
  • 4 Eggs, room temperature
  • 1/2 cup granulated sugar
  • 3 Tbsp Cornstarch
  • 1/4 tsp nutmeg
  • 1/8 tsp cinnamon

Instructions

For Pie Crust

  • Preheat oven to 350
  • Spray or wipe baking pan(s) with shortening or butter
  • Using a food processor, in pulse mode, crumble your gingerbread coolies to fine crumbs. Add brown sugar and spices, pulsing again until well mixed. Add melted butter that has cooled slightly. Pulse again until combined.
  • Transfer mixture to your prepared pie pan(s). Press firmly and evenly across the bottom and up the sides.
  • Bake for 5 minutes. Cool completely.
    NOTE: Crust can be refrigerated at this stage for several days.

For Eggnog Custard Pie Filling

  • In a large mixing bowl, combine sugar, cornstarch and spices until fully mixed.
  • One at a time whisk the eggs into the sugar mixture
  • Stir in the eggnog and rum until fully combined and incorporated.
  • Pour the eggnog custard into your prepared crust.
  • Bake for 45 - 55 minutes. It's done when the edges are set and the center has just a bit of jiggle left to it.
    NOTE: Do not underbake. if in doubt give it a bit more time.
  • Cool on a wire rack. When completely cool, refrigerate overnight. It's always better the next day.

Serving Suggestions

  • Serve cold or at room temperature.
    Add a dollop of whipped cream with a dusting of nutmeg and cinnamon on top.
    A few small ginger cookies make a cute garnish.