Eggnog Cream Pie

Eggnog Cream Pie

raw material

6 servings

Gingerbread Pecan Crust

• nonstick cooking spray for greasing
• 20 gingerbread cookies
• ¼ cup pecan chunks (35 g)
• 3 tablespoons sugar
• ¼ teaspoon McCormick® Ginger Powder
• ¼ teaspoon McCormick® Nutmeg
• ½ teaspoon kosher salt
• ½ stick unsalted butter, melted

filling

• ½ cup sugar (100 g)
• ¼ cup cornstarch (30 g)
• 2 cups eggnog (480 ml)
• 6 large egg yolks
• 1 teaspoon McCormick® Nutmeg Powder
• ½ teaspoon kosher salt
• 3 tablespoons unsalted butter, cold, diced
• 4 tablespoons brandy, optional
• 4 tablespoons rum, optional

fresh cream

• 2 cups heavy cream (480 ml)
• ⅓ cup powdered sugar (35 g)
• 1 teaspoon McCormick® Vanilla Extract

toppings

• caramel syrup
• Gingerbread Cookies
• pecan slices, toasted
• McCormick® Nutmeg Powder

Prepare

1. To make the crust: Preheat oven to 350˚F (180˚C). Lightly grease a 9-inch pie tin with nonstick spray.
2. Place gingerbread and pecans in a food processor and blend until finely ground. Transfer to a medium bowl and stir in sugar, ginger, nutmeg, and salt. Make a well in the center, pour in the melted butter, and mix well.
3. Transfer the cookie crumb mixture to the prepared pie tin and use a flat-bottomed measuring cup or drinking glass to press evenly on the bottom and sides. Refrigerate for 15 minutes.
4. Bake the pie crust for 15 minutes, until golden and set. Remove from oven and let cool while making filling.
5. Make the filling: Add the sugar and cornstarch to a medium saucepan and toss to remove any lumps. Gradually pour in the eggnog, stirring between additions to prevent lumps. Stir in egg yolks, nutmeg, and salt. Cook over medium heat, stirring constantly, until the custard thickens to the consistency of pudding and begins to boil, 4-6 minutes. Remove the pot from the heat and whisk in the butter, brandy, and rum (if using) until smooth.
6. Pour the custard over the cooled crust and cover the pie with plastic wrap, pressing directly onto the custard surface to prevent crusting. Refrigerate for 2-3 hours until fully set.
7. Before serving, make the whipped cream: In a medium bowl, beat the cream with an electric hand mixer on medium speed until soft peaks form, 1-2 minutes. (Alternatively, whip cream with a whisk until soft peaks form, 2-3 minutes.) Add powdered sugar and vanilla and beat until medium peaks form and cream holds shape, 1-2 minutes; do not overwhip.
8. Put the whipped cream on top of the pie. Top with caramel syrup, gingerbread cookie crumbs, sliced ​​toasted pecans and nutmeg.
9. enjoy!

Check more articles in our categories Recipes & News and Tips and Tricks.

This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.