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Key Ingredients & Substitutions

Gingersnap Cookies: These give a lovely spicy flavor to the crust. If you can’t find them, try using graham crackers or speculoos cookies for a similar taste.

Unsalted Butter: Butter adds richness to the crust. You can substitute with coconut oil for a dairy-free option, just make sure it’s melted.

Unflavored Gelatin: This helps the filling set nicely. For a vegetarian option, use agar-agar instead, following package instructions for equivalent amounts.

Eggnog: Store-bought works great, but if you want to make it from scratch, you can use your favorite homemade recipe. You can also substitute with a plant-based eggnog for a dairy-free version.

Heavy Cream: This makes the filling light and fluffy. If you prefer, you can use coconut cream for a dairy-free variation.

How Do I Get My Pie To Set Perfectly?

The key to a well-set no-bake pie lies in properly preparing your gelatin. Here’s how:

• Make sure your gelatin blooms for a full 5 minutes—it helps it dissolve easily.
• Heat it gently until clear. Avoid boiling, as this can compromise its gelling ability.
• Let it cool slightly before mixing into the eggnog to ensure it incorporates well without curdling.

Following these steps will help your pie set up beautifully, making it a hit at your gatherings!

No-Bake Eggnog Pie

Ingredients You’ll Need:

For the Crust:

• 1 ½ cups gingersnap cookies crumbs (about 25 cookies)
• 6 tbsp unsalted butter, melted
• 1 tbsp granulated sugar

For the Filling:

• 1 envelope (1/4 oz) unflavored gelatin
• 1/4 cup cold water
• 2 cups eggnog
• 1 cup heavy cream, cold
• 1/2 cup powdered sugar
• 1/2 tsp ground nutmeg, plus more for garnish
• 1/2 tsp vanilla extract

For Topping:

• Whipped cream

How Much Time Will You Need?

This recipe takes about 30 minutes of active prep time, plus at least 4 hours for chilling in the refrigerator. Set aside enough time to let the pie firm up, so your dessert is cool, creamy, and ready to impress your guests!

Step-by-Step Instructions:

1. Make the Crust:

In a mixing bowl, combine the gingersnap cookie crumbs, melted butter, and granulated sugar. Stir everything together until the crumbs are evenly coated and the mixture looks like wet sand. This is your crust! Now, press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Don’t forget to press it well so it holds together. Place the crust in the refrigerator to chill while you work on the filling.

2. Prepare the Gelatin:

In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for about 5 minutes so that it can bloom and soften. Then, gently heat the mixture (either in the microwave or on the stovetop) until the gelatin is completely dissolved and clear. Make sure it doesn’t boil! Once ready, let it cool slightly.

3. Make the Filling:

In a large bowl, whisk together the eggnog, powdered sugar, 1/2 tsp ground nutmeg, and vanilla extract. Once mixed, gently stir in the dissolved gelatin until everything is combined smoothly.

4. Whip the Cream:

In a separate bowl, whip the cold heavy cream until stiff peaks form. This is what gives your filling a light and fluffy texture, so take your time! Once it’s whipped, carefully fold it into the eggnog mixture. Be gentle—this will help keep the filling airy and delicious.

5. Assemble and Chill:

Pour the creamy filling into the chilled gingersnap crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or until the filling is firm and set. This is the hard part—waiting! But it will be worth it!

6. Serve and Enjoy:

When you’re ready to serve, take the pie out of the fridge and top it with whipped cream. A sprinkle of ground nutmeg on top adds a lovely festive touch! Slice, serve, and revel in the delightful flavors of this no-bake eggnog pie. Enjoy!

Can I Use a Different Type of Cookie for the Crust?

Absolutely! While gingersnap cookies give a wonderful spicy flavor, you can easily substitute them with graham crackers, vanilla wafers, or even chocolate cookies for a twist.

How Can I Make This Pie Dairy-Free?

To make this pie dairy-free, use a plant-based eggnog and substitute heavy cream with coconut cream. Just make sure the coconut cream is well chilled before whipping for the best texture.

How Long Can I Store Leftovers?

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The pie will remain delicious, but it’s best enjoyed fresh!

What Should I Do If My Pie Isn’t Setting Properly?

If your pie doesn’t set as expected, it’s often due to not heating the gelatin properly or adding it too hot. If this happens, you can gently reheat the mixture, add more dissolved gelatin, and chill again until set.