Ingredients
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PIE FILLING:
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3 eggs (room temperature)
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2 Cups Eggnog (I have used soy or coconut eggnog and lactaid for those with dairy intolerance
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1/3 Cup fine (baking) sugar works best
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1/2 Teaspoon Brandy or Rum extract (NOTE: I have used a nice brandy in place of extract but it does not taste as smooth)
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1/8 Teaspoon of My Sage Gourmet Herbs De Provence (or Sea Salt)
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1 Teaspoon Vanilla
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1/4 Teaspoon Nutmeg (freshly grated if possible-adds a big pop!)
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CRUST:
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1 1/2 Cups crushed ginger snaps
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1/4 Cup fine baking sugar works best
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1/3 Cup Butter, melted
Instructions
- Preheat Oven to 350 degrees
CRUST:
- In a small bowl combine crumbs and sugar
.
- Add butter and hand blend well
. Press into the bottom of an ungreased 9 ” pie pan.
- Bake 8-10 minutes or until lightly browned.
Cool on rack.
- While the crust cools a bit, make the filling.
FILLING:
- in a Large bowl, beat eggs one at a time.
- Add remaining filling ingredients and blend well.
- Pour into cooled crust.
- Cover with foil bake 25 minutes
- Remove foil and bake an additional 50-60 minutes or until knife inserted comes out clean
- Allow to cool
Excellent with a dab of fresh whipped cream !
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