Creamy eggnog, nutmeg and rum, baked in a flakey gingerbread crust adorned with leaf cutouts; holidays rule!
Prep Time30 minutesmins
Cook Time55 minutesmins
Servings: 12servings
Author: Portlandia Pie Lady
Ingredients
Eggnog Custard Filling
3largeeggs
1/3cupgranulated sugar
2-1/2cupsprepared eggnog
3tablespoonsrum (or 2 teaspoons rum extract)
1teaspoonpure vanilla extract
Dash ofsalt
1/4teaspoon nutmeg (plus additional for garnishing)
1unbakedgingerbread pie crust
Gingerbread Pie Crust - for one 9-inch single crust and cutouts
1-1/4cupsall purpose flour (or gluten free flour)
2tablespoonsbrown sugar
1teaspoonginger
1teaspooncinnamon
1/8 teaspoonbaking powder
1/2cup(4 ounces) cold butter, cut into pieces
3tablespoons molasses
3tablespoons water
non-stickcookingspray
Instructions
Gingerbread Pie Crust
Coat a 9-inch pie plate with shorteningor non-stick cooking spray. (The molasses can make the pie crust stick to the plate if not coated.)
Mix dry ingredients together. Cut in the butter with a fork until crumbly.
Mix the water and molasses together and pour into dry ingredients all at once, stirring with a fork just until it forms a dough ball. You will see little pieces of butter, which is what you want for a flaky crust.
On a floured surface roll out dough, place in coated pie plate, crimp edges.
There is enough dough if you want tomake some cut outs for edges. If you do, place cutouts on edge of dough after you add the filling.
Eggnog Filling
Preheat oven to 350 F.
In a large bowl use a hand mixer to beat the eggs and sugar together until fully incorporated.
Add the eggnog, rum, vanilla, salt and nutmeg. Beat an additional 1 to 2 minutes to fully mix the filling.
Pour eggnog mixture into prepared gingerbread crust. If you are adding leaf cut outs, layer them on now.
Bake pie for 55 to 60 minutes. When there is 20 minutes left on the timer, loosely cover crust with foil or crust shield. The molasses and brown sugar can burn towards the end. Do NOT remove pie from oven though, form the foil first so the oven is open very long.
When done, the center of the pie will wobble, but not be runny or wet. A toothpick or knife in the center should come out fairly clean.
Place on wire rack on counter to cool and then store in refrigerator. Serve cold with whipped cream and