Eggnog Pie

Eggnog Pie

from piesandtacos.com
75 min

This Eggnog Pie is perfect for the holidays, a creamy and sweet eggnog filling in a spiced gingerbread crust, decorated with sugared cranberries.

Ingredients

  • 2 cups all-purpose flour (255 grams)
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp baking soda
  • 5 tbsp unsalted butter (softened (70 grams))
  • 1/4 cup brown sugar
  • 1/4 cup unsulfured molasses
  • 1 large egg
  • 2 1/2 tsp gelatin powder (7 grams, 0.25 oz)
  • 1/4 cup water (divided)
  • 1 cup eggnog ((240 ml))
  • 1 cup cream cheese (softened (226 grams))
  • 1 14 oz. can Eagle Brand® Sweetened Condensed Milk (396 grams)
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 tbsp water (45 ml)
  • 6 tbsp granulated sugar (divided (74 grams))
  • 1/3 cup cranberries (35 grams)

Directions

  1. 1

    Begin by sifting the flour, ginger, cinnamon, allspice, nutmeg, cloves, and baking soda together, or whisking them in a bowl. Set aside.

  2. 2

    Pour 2 tbsp of cold water in a small bowl. Sprinkle the gelatin over the cold water. Let it sit for 5 to 10 minutes, until the mixture blooms and thickens up.

  3. 3

    The Eggnog Pie will last for up to 4 days in the fridge.

  4. 4

    Begin by placing 3 tablespoons of water along with 3 tablespoons of sugar in a small saucepan. Place the pan over medium heat, and stir until the sugar melts. Once the sugar has melted, turn the heat off, add the cranberries to the syrup and stir for about 1 minute.