Toss out those holiday cards because this Eggnog Pie with a Ginger Crumble is the gift of the season! Loaded with a good portion of eggnog and gingersnap cookies, this treat will be a signature delight everyone will forever look forward to. Let's dive in!
Forty minutes is all you’ll need to enjoy the taste of this Eggnog Pie with A Ginger Crumble.
Table of contents
Its softness is heavenly.
And you can easily slice 6 servings with a butter knife fresh out of the oven.
My delight comes from the aromatic smell of toasted brown sugar and rum - which I believe truly makes this Eggnog pie stand out.
From the first bite, you get a hint of both.
And by the time your slice is over, your senses will be so far engulfed in yumminess that you’ll do a little happy dance when going for seconds.
I found that it’s best to prepare fresh eggnog as opposed to the store-bought version.
With the freshness of the egg yolks and heavy whipping cream, you’re sure to get a spicier kick without having to add in additional sugar and nutmeg.
Overall, this Eggnog Pie with A Ginger Crumble is my favorite treat to kick off the holidays with.
And my family knows once this bad boy is plated on the counter, Christmas tree shopping is right around the corner.
Worth all the effort that’s put into it, give this Eggnog Pie a try for your next family dessert or social gathering!
WHY YOU'LL LOVE EGGNOG PIE WITH A GINGER CRUMBLE
- Its soft texture is unbeatable in the taste department!
- A milder way of saying you had eggnog without downing a glassful of milk.
- Pairs well with vanilla ice cream and muffins.
WHAT YOU'LL NEED EGGNOG PIE WITH A GINGER CRUMBLE
- Pie crust
- Granulated sugar
- Unsalted butter, cubed
- Rum extract
HOW TO MAKE EGGNOG PIE WITH A GINGER CRUMBLE
- Preheat the oven to 375 degrees.
- In a small saucepan, combine sugar and cornstarch, and stir until well blended.
- Once blended, add in your eggnog and whisk until smooth.
- Now allow the mixture to come to a low boil and then reduce heat.
- Allow mixture to cook for approximately 2 minutes, stirring constantly.
- Next, add in your rum extract and butter.
- Once smooth, remove from the heat and pour mixture into the pie crust.
- Bake for 20-25 minutes
For additional instructions, please check out the recipe card below.
MAKING THE GINGER CRUMBLE
Now here comes the fun part! Grab your ingredients together and let's make crumble!
GINGER CRUMBLE INGREDIENTS
- 15 Gingersnap cookies
- ½ cup of flour
- ⅓ cup of brown sugar
- ⅓ cup oats
- 1 teaspoon cinnamon
- ½ cup cold butter
Take a medium bowl, and combine the gingersnap cookies, flour, brown sugar, oats, and teaspoon cinnamon. Blend well.
Next, add in your chopped butter with your hands and grind until it is well blended into the mixture. It's especially important here that there are no butter chunks left or the crumble won't, well, crumble.
Now sprinkle the crumble on top of the pie and allow to bake for 5 minutes, then remove and allow to cool.
TIPS FOR MAKING EGGNOG PIE WITH A GINGER CRUMBLE
- For crisper base edges, refrigerate the lined tart pan for 20 minutes before baking as directed.
- You can refrigerate this Eggnog Pie up to 24 hours before serving. If you'd rather pre-make the pie crust, it can be refrigerated for up to 48 hours before adding in your filling.
- More tips in the recipe card below.
HOW TO MAKE TRADITIONAL EGGNOG
Traditional Eggnog requires fresh egg yolks (usually 6), granulated sugar, milk, and heavy whipping cream followed by nutmeg, cinnamon, cloves, and vanilla extract to seal the deal.
The trick with preparing eggnog is that you want your eggs to be fresh! This is because you’re incorporating both the yolk and egg whites into the cream to get this light and fluffy texture. And once that mix combines with the warm milk and spices, you’ll get that smooth, authentic taste of eggnog without any tartness that comes from an expired ingredient.
ADDITIONAL RECIPES TO TRY
- Oreo Crusted Lemon Chiffon Pie
- No-Bake Cherry Almond Mousse Pie
- No-Churn Candied Cherry Ice Cream
- Easy Peach Cobbler
- Chocolate Chip Banana Bread