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!
Ingredients
- 1 box gingersnap cookies
- 1/3 C melted butter
- 2 packs (8 oz each) cream cheese, softened
- 2 C eggnog
- 1 1/3 C whole milk
- 2 packs (3.4 oz each) instant vanilla pudding mix
- 1/8 tsp nutmeg
- 1 C heavy whipping cream
Instructions
- Crush gingersnap cookies to make 2 cups of fine crumbs. Place crumbs in large Ziplock bag. Melt butter and pour over crumbs and shake well mixing butter and crumbs evenly. Press crumbs evenly on to the bottom of a 9-inch springform pan. Set aside.
- Beat softened cream cheese until smooth. Add eggnog, milk, dry pudding mixes, and nutmeg. Continue to mix well.
- In separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into pudding mixture. Pour over crust.
- Cover and refrigerate for at least 6 hours or over night. Just before serving run a knife around the edge of the pie to separate from pan. Gently remove sides of pan. Press additional gingersnap cookies to the sides. Decorate cookies if desired. Lightly sprinkle top of pie with nutmeg.
