A creamy no-bake eggnog pie on top of a gingersnap crust is just what you need to include in your spread of desserts this Christmas. Thank goodness no one is counting calories (yet) so you can indulge in this sinful holiday dessert.
I love making eggnog desserts. You probably know that by now since I have shared 3 eggnog recipes with you over the past couple weeks. I’m not done yet either! Still have a few more up my sleeve! Ha! I especially love eggnog with gingersnaps. This eggnog pie uses crushed gingersnap cookies as the crust. You’ll for sure want to use an electric mixer for this recipe. A key point you don’t want to miss is whipping the cream into stiff peaks. You know you have stiff peaks if you can turn your bowl upside down and your “peaks” don’t fall out of the bowl. You should have a pie with the consistency a little softer than cheesecake after it’s chilled. It’s divine! Press additional cookies around the pie for a cute garnish. I added little red and white bows I tied from string to give a little more Christmas flare. My secret for getting them to stick? I dabbed a little Speculoos Cookie Butter on each gingersnap. It worked like a charm!