Eggnog Cream Pie
- 20 ounces (2 1/2 cups) store-bought eggnog
- 1 egg
- 5 egg yolks
- Kosher salt
- 4 ounces (1/2 cup plus 1 tablespoons) granulated sugar
- 2 tablespoons corn starch
- 10 ounces gingersnaps, roughly broken (about 3 cups broken cookies)
- 3 tablespoons butter, melted and cooled
- 8 ounces (1 cup) heavy cream
- 2 tablespoons confectioner's sugar
- Sprinkle of freshly grated nutmeg
- Cooking & Baking
- Confectioner's sugar (2 tablespoons)
- Corn starch (2 tablespoons)
- Granulated sugar (4 ounces)
- Kosher salt (1)
- Nutmeg (1 Sprinkle)
- Snacks
- Gingersnaps (10 ounces)
- Dairy
- Butter (3 tablespoons)
- Heavy cream (8 ounces)
- Refrigerated
- Egg (1)
- Egg yolks (5)
- Beer, Wine & Liquor
- Eggnog, store-bought (20 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 13, 2012 (2 months ago).
55 people saved this recipe.
