Eggnog Custard Pie with Gingerbread Crust Recipe

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I love Eggnog so much that I don't care if I start seeing it in the grocery stores before Halloween.  Bring it on!  I love all the eggnog things!  So it's a wonder that I've never tried to make an eggnog pie...until now.

I actually had the idea for this pie last year, while I was in the middle of my gingerbread baking madness.  

I bake over 100 gingerbread houses every year, and I end up with bags and bags of gingerbread house cookie trimmings, like these.  Usually I just give them away to friends and family, but it finally dawned on me that 1) I love gingerbread, 2) I love graham cracker pie crusts, and 3) I could totally make a graham cracker style pie crust out of my leftover gingerbread trimmings!

I pulverized my gingerbread scraps in my Cuisinart food processor, but you could certainly use the classic method of a bag and a meat tenderizing mallet or rolling pin.  That's always cathartic. 

Ingredients for Gingerbread Crumb Pie Crust Recipe:

  • 1 1/2 cups crushed gingerbread cookies
  • 1/3 cup sugar
  • 6 Tablespoons melted butter

Combine all the crust ingredients together and mix until you have a damp crumb mixture.  Press into a pie tin, and bake at 350 degrees Fahrenheit for 10-12 minutes.

Eggnog Custard Pie Recipe Filling Ingredients:

  • 2 cups eggnog
  • 3 eggs, beaten
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 teaspoon freshly grated nutmeg

To make this recipe, I adapted the basic custard pie recipe from Joy of Cooking (always a source of classic, reliable recipes).

Combine all of the filling ingredients together, and pour in the prepared gingerbread pie crust.

Bake at 325 Fahrenheit for approximately 50 minutes.  (Note:  Joy of Cooking basic custard pie calls for cooking for 30 minutes, but with this eggnog variation, it took close to twice that time for the custard to set.)

Let cool completely before serving.  In fact, I like mine best cold, straight out of the refrigerator.  It's absolutely sublime topped with some whipped cream, and garnished with a bit more freshly grated nutmeg!  

I thought the flavor was spectacular, but my daughter, who LOVES eggnog, didn't care much for the flan-like texture of a classic custard pie.  Fair enough.  I think I'll experiment with an old family favorite recipe for Hand Pie, and see if I can come up with an eggnog variation of that.  I'll report back on my experiment as soon as I do it.

This recipe is my contribution to this month's Make It Happen Blog Hop.  (Eggnog themed!!)  Check out the other fabulous posts in this blog hop by some of my favorite blogger friends:

An Italian in my Kitchen

Lauren Caris Cooks

A Good Life

Nicole Wills, creator of Tikkido