Page 148 - United States of Pie

Creamy Eggnog Pie

This festive pie takes advantage of the eggnog that lines the dairy
aisle of every supermarket from Thanksgiving to New Year’s. I like to
pair the eggnog filling with a gingersnap crust; the spiciness of the
eggnog plays nicely off the ginger in the crushed cookies. Garnish
the whole thing with a dusting of freshly grated nutmeg, and it is time

to ring in the holidays!

1 Gingersnap Crust

1 envelope (¼ ounce) unflavored gelatin
3 tablespoons whole milk
2 cups store-bought eggnog
¼ cup sugar
2 teaspoons vanilla extract
1 tablespoon brandy
Pinch of kosher salt

½ cup heavy cream
Freshly grated nutmeg, for garnish

In a small bowl, dissolve the gelatin in the milk. The mixture will
thicken substantially.
Pour the eggnog into a medium-size saucepan and set it over low
heat. Add the gelatin mixture, and stirring constantly, bring the

eggnog almost to a boil, ensuring the gelatin is completely dissolved.
Remove from the heat.
Pour the eggnog mixture into a bowl and chill it in the refrigerator,
stirring it occasionally, for about 45 minutes, until it is just barely set.
This step is important. You are not making eggnog-flavored Jell-O;