Hello friends! Today I am showing you how to make this super pretty Eggnog Pie! This pie features a spiced gingerbread cookie crust, and a creamy and sweet eggnog filling. It’s the perfect pie for the holiday season!
This post is sponsored by Eagle Brand® Sweetened Condensed Milk, all opinions are my own.
Make sure to watch the video on this page or on YouTube, showing you how to make this gorgeous Eggnog Pie.
This Eggnog Pie is a real treat for eggnog lovers.
The spiced Gingerbread Crust is the best compliment for the creamy Eggnog Filling.
The crust is baked, but the filling is no-bake, and super easy to make!
First, you want to start by making the dough fo the Gingerbread Crust, since it has to rest in the fridge for a couple of hours before you can roll it out and bake.
The crust can be made ahead as well, you can make the dough the day before, or up to 1 month before and store it in the freezer. Thaw it in the fridge overnight before using.
After resting the dough in the fridge, roll it out and press it down the bottom and up the sides of the pie plate.
If the dough breaks in the process, that’s totally fine, you can just press it with your fingers and patch it up together.
You don’t want to make the crust super thick either, or it will be too soft. I rolled mine out to 1/4 inch thick.
And if you have leftovers, you can roll them out and make cut out cookies out of them.
I actually ended up making another batch so I could make extra cookies, but I was able to obtain quite a few cookies from the leftover dough from the first time I made it.
Baking time of the cookies will vary from 5 to 10 minutes depending on how big and thick you’ve made the cookies.
It’s always best to chill the dough before baking, either if it’s in the pie crust or in the cookie form.
I used the baked cookies to decorate the top of the pie. Some of the cookies were decorated with the royal icing frosting recipe from Sally’s Baking Addiction.
And as you can see on the picture I also made some sugared cranberries to top the pie.
Sugared cranberries are super easy to make, and will make any dessert prettier! You can make them to top cakes, pies, cupcakes, serve with cocktails. It will immediately make anything more festive!
Below I have a recipe for the sugared cranberries! Check it out!
Now, let’s talk about the delicious Eggnog filling!
Of course, I used Eagle Brand® Sweetened Condensed Milk for filling.
Sweetened condensed milk provides a texture and taste unlike anything else! I am a huge fan of condensed milk on my desserts, you can see on my website, I have numerous desserts with sweetened condensed milk!
It’s also one of my favorite ingredients to make no-bake pie fillings!
And I always use Eagle Brand® Sweetened Condensed Milk.
And the best part is how easy the filling is to make. The ingredients are super simple too:
- cream cheese: for a tangy taste that will compliment the eggnog,
- sweetened condensed milk: for sweetness and creamy texture
- eggnog: well, because it’s an eggnog pie.
- vanilla: to enhance the flavors in the pie.
- spices: cinnamon and nutmeg because they go so well with eggnog.
The cinnamon and nutmeg go so well with eggnog I even sprinkled some on top of the pie as well.
Tips on how to make the best Eggnog Pie
- Don’t over work the dough, or it might become tough. Mix the ingredients just enough to incorporate until you see no more dry flour.
- Chill the dough before baking. The chilled dough will hold a much better shape when you bake it, both for the crust and the cookies.
- Don’t over bake the crust, or it will become too dry and tough.
- Make sure the gelatin is fully dissolved before adding to the filling.
- Use a good quality eggnog that you enjoy drinking so the flavor shines through.
- Add a tablespoon or two of brandy for a boozy pie, if that’s your thing.
Here are some other recipes and pies you might like:
- Eggnog Mousse Cake
- Eggnog Macarons
- Passionfruit Tart
- No-Bake Pistachio Pie
- No-Bake Chocolate Cheesecake Pie
- No-Bake Blueberry Cheesecake
- Matcha Pie
- Dulce de Leche Apple Cake
- Olive Oil Cake
- No-Bake White Chocolate Cheesecake
- Chocolate Orange Marble Cake
- Pumpkin Chocoflan
- Baklava Cheesecake
- No-Bake Flan
- Creme Brulee Pie
I really hope you enjoyed today’s recipe, and that you have an amazing holiday season!
If you make this recipe please leave a comment below or tag me on instagram, I love to see your creations!
Thanks for reading!
- 2 cups all-purpose flour 255 grams
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp baking soda
- 5 tbsp unsalted butter softened (70 grams)
- 1/4 cup brown sugar
- 1/4 cup unsulfured molasses
- 1 large egg
- 2 1/2 tsp gelatin powder 7 grams, 0.25 oz
- 1/4 cup water divided
- 1 cup eggnog (240 ml)
- 1 cup cream cheese softened (226 grams)
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk 396 grams
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 tbsp water 45 ml
- 6 tbsp granulated sugar divided (74 grams)
- 1/3 cup cranberries 35 grams
- Begin by sifting the flour, ginger, cinnamon, allspice, nutmeg, cloves, and baking soda together, or whisking them in a bowl. Set aside.
- With an electric mixer, cream the butter for 1 minute.
- Add the brown sugar and cream for another minute over medium high speed until fluffy.
- Add the molasses and egg, and mix until incorporated.
- Add the flour to the bowl and stir until combined.
- Don’t overmix the dough, or it will become tough later.
- Transfer the dough to the counter, and patch it together to form a ball.
- Wrap it in plastic and press down gently to form a disk.
- Place the dough in the fridge.
- Let it sit for 2 hours or up to one day. Or freeze for up to 1 month.
- Remove from the fridge, sprinkle flour on the counter.
- Transfer the dough to the counter, and begin to roll it out with a rolling pin until about 1/4” thick.
- Then transfer the dough to a pie plate of 9 or 10” diameter. If the dough breaks up it’s totally fine, you can just use your fingers to press it together and patch it up.
- Press the dough down the bottom and up the sides of the pie or tart plate.
- Then use a knife to trim off the excess of dough on the top.
- Poke the bottom of the crust with a knife or fork.
- Place the crust in the freezer while you pre-heat the oven to 350ºF.
- After 15 minutes, bake the crust in the pre-heated oven for about 15 minutes, until the crust seems set and slightly golden.
- Remove from the oven and let it cool down.
- If you have leftover dough, you can roll it out, cut into shapes like stars or gingerbread men, then place it on a baking sheet lined with parchment paper or silicone mat, and bake in the pre-heated oven for about 10 minutes, until set and slightly golden around the edges. I’ve used gingerbread stars made from the crust leftover to decorate the top of the pie.
Pour 2 tbsp of cold water in a small bowl. Sprinkle the gelatin over the cold water. Let it sit for 5 to 10 minutes, until the mixture blooms and thickens up.
Meanwhile gently heat another 2 tbsp of water in the microwave.
Pour the hot water over the gelatin mixture.
- Stir with a spoon until the gelatin has completely dissolved. If there are still chunks of gelatin in the mixture, insert the bowl in the microwave and microwave it for 5 to 10 second intervals, stirring in between, to dissolve the gelatin completely. Don’t overheat it.
- Beat the cream cheese with an electric mixer for about 3 minutes until super fluffy.
- Add the Eagle Brand® Sweetened Condensed Milk, the remaining 1 cup of eggnog, the lemon juice, the vanilla, cinnamon, and nutmeg. Cream until incorporated for about 2 minutes, scraping the bowl in between.
- Add the dissolved gelatin mixture to the bowl.
- Mix until combined.
- Pour on the bottom of the cooled down baked crust.
- Place it in the fridge for 6 hours, or overnight.
Before serving, top with the cookies, the sugared cranberry, some rosemary sprigs, anise stars, and a dusting of cinnamon and nutmeg, if desired.
- The Eggnog Pie will last for up to 4 days in the fridge.
- Begin by placing 3 tablespoons of water along with 3 tablespoons of sugar in a small saucepan. Place the pan over medium heat, and stir until the sugar melts. Once the sugar has melted, turn the heat off, add the cranberries to the syrup and stir for about 1 minute.
- Use a slotted spoon to remove the cranberries and spread them on a baking tray lined with a cooling rack.
- Let the cranberries air dry for about 1 hour. Pour the remaining 3 tablespoons of sugar in a small bowl. Roll the cranberries in the sugar one by one, and then place them in a bowl. Keep the sugared cranberries in the fridge, so the sugar coating hardens up.
Pie plate: if using a 9 or 8” pie plate, you may have leftover eggnog filling. Pour it in a container and place it in the fridge as eat with a spoon as pudding, or as a panna cotta.
Gingerbread crust: roll out the leftover dough and cut shapes out of it to make cookies to decorate the top of the pie. Baking time for the cookies will depend on how large you cut them and how thick they are. I used Sallys Baking Addiction royal icing to decorate some of my cookies.
Gelatin: the gelatin might take a little longer to bloom in the eggnog than if you sprinkled it over water.
Cranberries: the sugared cranberries can be made up to 3 days ahead, keep them in the fridge.