Eggnog Pie
Eggnog Pie is a cozy, no-bake holiday dessert that brings together creamy custard filling and a gingerbread crust in one irresistible Christmas treat.
Ingredients
- 1 9-inch gingerbread crust store-bought or homemade
- 8 oz cream cheese softened
- 1 cup whole eggnog
- 1/2 cup Greek yogurt whole milk for best creaminess—optional light swap
- 3/4 cup granulated sugar adjust to taste
- 2 large eggs lightly beaten
- 1 tsp vanilla extract Madagascar vanilla for warmth
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- pinch salt
Instructions
- Pop the gingerbread crust in the freezer for 10 minutes while you prep the filling.
- In a large bowl, whip softened cream cheese until smooth.
- Mix in sugar, vanilla, nutmeg, cinnamon, and a pinch of salt until blended.
- Pour in eggnog and Greek yogurt; blend gently until silky.
- Slowly stream in beaten eggs, mixing until smooth.
- Transfer filling into chilled crust and smooth the top.
- Cover and refrigerate for at least 4 hours—overnight for clean slices.
- Dust with nutmeg and top with whipped cream or caramel before serving.
Notes
During testing, gentle mixing prevents air bubbles that lead to cracks. Always start with room-temperature cream cheese and pour cold eggnog for a lush custard. Crust cracks can be pressed back; a rustic edge feels homemade.
Nutrition
Calories: 350kcal
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