Not only pie, but EGGNOG pie! A perfect holiday dessert.

Written by Adrian Wilson

Edited by Alana Harris

I was too stunned to speak. Was I seeing this correctly? An EGGNOG PIE?? Where has this been all my life; I NEED to make this!

Eggnog pie on my counter 🤤

So that is exactly what we are doing :D! The recipe I will be making is from the website piesandtacos.com, who has full credit for the recipe itself. 

“This Eggnog Pie is perfect for the holidays, a creamy and sweet eggnog filling in a spiced gingerbread crust, decorated with sugared cranberries.” - Camila Hurst,  piesandtacos.com 

As we begin to drift into the colder season, we all want to enjoy our favorite holiday treats, so we would like to begin with the amazing, delectable, jolly, seasonal drink we love… but pie form!  A gingerbread crust in addition to the eggnog filling is gonna take this pie to heights never seen before. But first we needed to go shopping!

All of the ingredients that we picked up from the store!

All of the ingredients that we will be using for the pie! (minus the eggs, we thought we did but ended up not needing them>:)

Once we gathered up all of our ingredients, we were ready to begin!

First step, preheat the oven to 400 degrees and we needed to make the crust. So we begin making our dough by sifting all of our dry ingredients, flour, brown sugar, ginger, cinnamon, allspice, salt and baking powder, into a medium sized bowl and combine. 

Sifting all of the dry ingredients :O

Then, add in your chopped up butter and mix with your hands until it becomes a cornmeal type of consistency. Next, drizzle the molasses and cold water over the mixture and mix it with your fingers until it begins sticking together and forming a dough! We let our dough sit in the fridge for a couple minutes but got impatient and took it out.

After taking the dough out of the fridge, we began forming the dough into the pie pan. With our fingers we pressed all around the pan to spread it out evenly, using a fork to poke the bottom of the crust then finally popping it into the oven for 10-15 minutes.

Ayla taking the gingerbread pie crust out of the oven

Me after we pressed down the pie crust as Ayla and Barron started on the filling

Now, it's time to move on to the filling! First we need to activate our gelatin by putting 2 tbsp of cold water into a small bowl and sprinkling the gelatin on top. After about 5-10 minutes of it sitting, add 2 more tbsp of hot water into the mixture and stir until dissolved. If not dissolved, you can put in the microwave for 5-10 seconds and stir.

With that done, we can move on to beating the cream cheese with an electric mixer for about 3 minutes or until it becomes fluffy. Then, add in your sweetened condensed milk, eggnog, lemon juice, vanilla, cinnamon, and nutmeg. Continue mixing until all is incorporated and then mix in the gelatin mixture and pour into your cooled down pie crust.

Chill this pie for at least 6 hours in the refrigerator and now you have a delicious pie featuring a staple holiday drink!

All of the filling ingredients being added to the mixer!

Eggnog pie filling going into the crust :o

INGREDIENTS:

🍁Eggnog Pie Filling- 7 grams gelatin powder ( The recipe said 2 ½ tsp but we didn't read the “7 grams” beside it) ¼ cup water (divided throughout the recipe)

              1 cup Eggnog :3

             1 cup cream cheese, softened

             1 can sweetened condensed milk

            2 tbsp lemon juice

            1 tsp vanilla extract

           ½ tsp cinnamon (we measured with our hearts)

           ¼ tsp nutmeg (same here BP)

🍁Gingerbread 

Pie Crust-            1 ½ cups flour

           ½ cup brown sugar, packed

          1 tsp ground ginger

          ¼ tsp allspice

          ½ tsp salt

          1 tsp baking powder

         ½ cup butter, chilled and cut into pieces

         1 tbsp molasses (was very sticky and had to be incorporated with my hands XoX.)

         2 tbsp cold water