When you think holiday pies, you might immediately go for pumpkin or pecan. But have you tried eggnog? This creamy, dreamy pie is a snap to make and the ginger snap crust gives it an extra... well... SNAP!
For the crust:
- 8 ounces ginger snap cookies, crushed (about 1¼ cups)
- ⅛ cup granulated sugar
- 5 tablespoons butter, melted
For the Filling:
- 4 ounces cream cheese, room temperature
- 1 tablespoon butter, room temperature
- ½ cup confectioner’s sugar
- ¼ cup eggnog
- 2 heaping tablespoons plain Greek yogurt (or sour cream)
- ½ teaspoon cinnamon
- ¼ teaspoon all-spice
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 cup whipping cream
In the bowl of a food processor crush the cookies until finely crumbled. Add the sugar and melted butter and pulse until mixed.
Lightly grease a 9-inch pie plate (vegetable spray works great) and gently press the crust mixture on the bottom and up the sides. Bake in a preheated 350 degrees oven for 8 minutes. Allow the crust to cool to room temperature.
In a large mixing bowl beat the whipping cream until stiff peaks form. Place the whipped cream in a small container and place it the refrigerator while preparing the filling.
In the same large mixing bowl, add the cream cheese, butter and confectioners’ sugar. Beat until smooth. Add the eggnog, yogurt and spices and blend until smooth. Gently fold in the whipped cream and mix until blended. Pour the filling into the cooled pie crust and spread smooth. Sprinkle nutmeg on top, cover the pie and freeze for at least 4 hours or until firm.
Remove the pie from the freezer 30 minutes before serving.