Egg Nog Pie with a Ginger Snap Crust
Description
What says the holidays better than drinking egg nog? Now you can enjoy egg nog pie as well!
Ingredients
crust:
8 oz. ginger snap cookies, crushed 1 1/4 c.)
1/8 c. granulated sugar
5 T. butter, melted
filling:
4 oz. cream cheese, room temperature
1 T. butter, room temperature
1/2 c. powdered sugar
1/4 c. egg nog
2 heaping T. plain Greek yogurt or sour cream
1/2 t. cinnamon
1/4 t. all-spice
1/4 t. ground ginger
1/4 t. nutmeg
1 c. whipping cream
Directions
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Preheat oven to 350 degrees. Grease a 9 inch pie pan with non-stick cooking spray.
In the bowl of a food processor, crush cookies until finely crumbled. Add sugar and melted butter; pulse until mixed.
Press crushed cookie crust mixture on the bottom and up the sides of the pie pan. Bake 8 minutes. Allow crust to cool to room temperature.
In a large mixing bowl, beat whipping cream until stiff peaks form. Transfer whipped cream to a small container; put in the refrigerator while preparing filling.
In the same large mixing bowl, add cream cheese, butter and powdered sugar; beat until smooth. Add egg nog, yogurt and spices; blend until smooth. Gently fold in whipped cream; mix until blended.
Pour filling into the cooled pie crust and spread until smooth. Sprinkle nutmeg on top, cover pie and freeze for at least 4 hours or until firm.
Remove pie from the freezer 30 minutes before serving. Cut and serve.