Description
A festive no-bake eggnog pie nestled in a spiced gingerbread cookie crust, creamy and lightly spiced—perfect for holiday celebrations.
Ingredients
- 2 cups gingerbread cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup eggnog
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup heavy cream, whipped
- Whipped cream and nutmeg, for garnish (optional)
Instructions
- In a bowl, combine crushed gingerbread cookies and melted butter until evenly moistened.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
- Chill the crust in the refrigerator for at least 30 minutes.
- In a large bowl, beat cream cheese until smooth.
- Add eggnog, powdered sugar, vanilla extract, nutmeg, and cinnamon; mix until fully combined.
- Gently fold in the whipped cream until light and fluffy.
- Pour the filling into the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Garnish with whipped cream and a sprinkle of nutmeg before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- The pie sets best when chilled overnight.
- Alcohol-free eggnog works perfectly for this recipe.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American