Indulge in the festive spirit with this luscious Holiday Eggnog Pie. Made with a buttery graham cracker crust and a velvety smooth eggnog filling, this pie is a perfect addition to your holiday dessert table. The rich flavors of eggnog, combined with a hint of nutmeg and cinnamon, create a truly decadent and comforting treat. Serve it chilled with a dollop of whipped cream and a sprinkle of additional nutmeg for an extra festive touch.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 cups eggnog
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- Whipped cream, for serving
- Additional ground nutmeg, for garnish
Directions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a medium saucepan, heat the eggnog, heavy cream, and ¼ cup of sugar over medium heat. Stir occasionally until it reaches a gentle simmer.
- In a separate bowl, whisk together the cornstarch, egg yolks, vanilla extract, nutmeg, and cinnamon until smooth. Slowly pour the hot eggnog mixture into the bowl, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
- Once the filling has thickened, remove it from the heat and let it cool for a few minutes. Then, pour it into the prepared pie crust. Smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until set.
- Before serving, garnish with a dollop of whipped cream and a sprinkle of ground nutmeg.
- Enjoy the creamy and festive Holiday Eggnog Pie!
