PIES AND TACOS
This pie features a spiced gingerbread cookie crust, and a creamy and sweet eggnog filling. It’s the perfect pie for the holiday season!
Start by making the gingerbread crust. Whisk the flour, ginger, cinnamon, allspice, nutmeg, cloves, and baking soda together. Set aside. Add the brown sugar and cream, add the molasses and egg, and mix until incorporated.
After letting the dough rest in the fridge, roll it out and press it down the bottom and up the sides of the pie plate.
Wait up! Don't throw the crust leftovers out: roll them out and make cut out cookies out of them. We'll use those cookies later on.
Now the eggnog filling is the easiest to make. Simply dissolve the gelatin into water until there are no clumps. Beat the cream cheese until very fluffy. Add the condensed mil to the mix, as well as the lemon juice, the vanilla, cinnamon, and nutmeg.
Throw in the dissolved gelatin and pour the complete mixture on the bottom of the already cooled down baked crust.
Now it’s time for the Sugared Cranberries. Make a simple syrup, add the cranberries to that syrup. Let the cranberries air dry for about an hour. Roll the air dried cranberries on sugar, and finally, let them rest in the fridge.
Just put everything together now. Top the pie with the cookies we made beforehand, and make sure you don't forget the cranberries. If you wish, sprinkle some nutmeg on top. Impress your guests and family with this amazing Eggnog Pie.