If you’ve been following my recipes, you’ll know that I like eggnog! Not just because of the flavor, but also because it reminds me of the festive season. It literally warms my heart. As a result, I strive to include eggnog into everything. So, for this year’s holidays, I baked an eggnog pie with a gingerbread crust.
You can taste the Christmas spirit in this pie thanks to spices like cinnamon and nutmeg. When you eat eggnog pie, you’ll notice that the gingerbread crust adds to the festive atmosphere.
Because the eggnog filling is thick rather than creamy, consider this pie tart rather than pie. So, if you want to wow your family, tell them this is an eggnog tart. In any case, I’m sure they’ll like it!
- How to Make Eggnog Pie with Gingerbread Crust?
- What does adding an egg to pie crust do?
- What is the number 2 most important thing when making pie crust?
- Should you brush bottom of pie crust with egg?
- Is Crisco or butter better for pie crust?
- What do you put on top of pie crust before baking?
- Is it better to put milk or water in pie crust?
- What is the best flour to use to make pie crust?
- Should you chill pie crust before baking?
How to Make Eggnog Pie with Gingerbread Crust?
What I like most about this pie is that it doesn’t need any pricey materials, a lot of patience, or specialized equipment. You may buy store-bought eggnog or create your own at home. I made it using vanilla eggnog. If you want to try it yourself, you can get the recipe here.
Let’s start with the obvious eggnog pie components.
- Eggnog My cheesecake had a vanilla taste since I used vanilla eggnog. If using a store-bought one, add one vanilla bean to this recipe. It will only enhance the flavor of this delicacy. However, if you choose to keep to traditional tastes, that would also work wonderfully.
- Cookies made with gingerbread During the holidays, no shop sells gingerbread cookies, so I’m sure you’ll be able to locate a package of crispy biscuits. If you can’t locate gingerbread cookies for any reason, ginger snaps are a wonderful substitute.
- Everything tastes better with butter. It is also used to bind crushed cookies together to provide a strong basis for eggnog pie filling.
- Milk A little bit of calcium for creaminess.
- Vanilla Pudding in an Instant Instead of flour, I opted to add two bags of vanilla pudding powder to give the dessert a special touch.
- The sour cream Heavy whipping cream is a good substitute for sour cream, so if you have any on hand, go ahead and use it.
- Cinnamon You may also add a sprinkle of nutmeg to diffuse the Christmas scent throughout your house.
- Cornstarch will thicken the eggnog filling, making it more like a tart. If you don’t like gooey textures, you may leave this out.
The list of ingredients is short, as is the number of steps required to prepare this pie.
1. Step: Making the crust
Begin by pounding the gingerbread cookies in a blender or food processor to create the gingerbread crust. Place them all in a basin after they’ve been ground.
The butter should be at room temperature and soft enough to create dough with your hands. Alternatively, gently melt the butter and combine it with the ground gingerbread biscuits using a spoon.
Press the mixture into the pan’s bottom. Spread it evenly with your fingertips. You may even tap some on the pan’s sides.
Place the pan in the refrigerator while you prepare the filling.
You may also try this recipe using ginger snaps or both types of cookies.
2. Step: Whipping the filling
Making the filling for eggnog pie with gingerbread crust is considerably simpler.
Pour the milk, eggnog, and sour cream into a mixing dish. Whip them briefly, just to combine them. Whip in the instant vanilla pudding powder, cinnamon, and cornstarch. Pour the ingredients into the pan when it is lovely and even.
3. Step: Baking
Preheat the oven to 375 degrees Fahrenheit and bake the pie for 55 to 60 minutes. It’s finished when you see a golden top.
4. Step: Serving
Allow the eggnog pie to cool completely in the refrigerator. It will taste finest the following day, when all of the flavors have combined. My favorite way to serve this dish is with whipped cream on top and a cup of apple tea on the side.
What does adding an egg to pie crust do?
Egg: In this recipe, the egg functions as a binder, allowing for a flakier, more delicate crust. It also holds all of your ingredients together, allowing you to roll out your pie crust without it crumbling. Apple Cider Vinegar: Don’t worry, the vinegar will not be detectable in your cooked crust!
What is the number 2 most important thing when making pie crust?
#2—Insert cold water
Fill a glass halfway with ice and water before beginning to make the dough. Add the cold water to the dough one tablespoon at a time, stopping when the dough is wet enough to stay together when a handful is pressed.
Brushing the bottom pie crust with an egg white wash before filling is one of my favorite cooking tips. This prevents the contents from penetrating the crust and causing a mushy bottom. At all costs, I avoid wet bottoms. The combination of egg white and water is also ideal for sealing edges, such as when preparing a pie.
Is Crisco or butter better for pie crust?
The benefits: Butter has the most taste. While baking, a butter pie crust develops light, high, flaky layers. The flakiness is due in part to the water content of the butter, which evaporates and turns to steam while the pie bakes, separating and blowing up the layers of dough.
What do you put on top of pie crust before baking?
Pies with a top crust or lattice top usually need an egg or cream wash to be brushed over the dough immediately before baking. The sort of wash you choose will give the cooked pie a glossy sheen (it’s also the ideal “glue” for holding the sugar sprinkled over the crust).
Is it better to put milk or water in pie crust?
Some bakers make their pie crust using milk or buttermilk. Both will help brown the crust and give softness due to their milk solids. But the traditional liquid in pie crust is water — ice water, to be exact.
What is the best flour to use to make pie crust?
Choose a low-protein flour for a delicate crust. With a protein concentration of 8-10%, pastry flour lies between all-purpose flour and cake flour. All-purpose flour is good for pie crusts, however cake flour may lack the protein needed to make a workable, elastic dough.
Should you chill pie crust before baking?
Refrigerate for 30 minutes or up to overnight. Chilling the dough hardens the fat, which helps the crust hold its structure while it bakes. The brief rest before rolling relaxes the gluten in the dough, preventing a firm crust.