Description
This Crumble Eggnog Pie is a delightful holiday dessert featuring a creamy eggnog filling topped with a buttery, spiced gingersnap crumble. The flaky pie crust holds a smooth custard flavored with rum extract and nutmeg, baked to perfection and crowned with a crunchy oat and gingersnap topping. Perfect for festive gatherings or cozy winter treats.
Ingredients
Scale
Pie Filling
- 1 refrigerated pie crust
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups eggnog
- 1/2 cup unsalted butter, cubed
- 1 teaspoon rum extract
- 1/2 teaspoon nutmeg
Crumble Topping
- 15 gingersnap cookies, crushed
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup oats
- 1 teaspoon cinnamon
- 1/2 cup cold unsalted butter, chopped
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pie.
- Mix Sugar and Cornstarch: In a small saucepan, combine the granulated sugar and cornstarch evenly.
- Combine Ingredients: Whisk in the eggnog thoroughly until the mixture is smooth with no lumps.
- Cook Mixture: Place the saucepan over medium heat and bring the mixture to a low boil while stirring constantly to prevent lumps or burning.
- Simmer: Once boiling, reduce the heat and continue cooking for 2 minutes, stirring constantly to thicken the filling.
- Add Butter and Flavor: Remove the pan from heat and stir in the cubed butter, rum extract, and nutmeg until the butter melts and the filling is smooth and creamy.
- Fill Pie Crust: Pour the prepared eggnog filling into the refrigerated pie crust, spreading it evenly.
- Bake Filling: Bake the pie in the preheated oven for 20-25 minutes until the filling is set but still slightly jiggly in the center.
- Prepare Crumble Topping: In a medium bowl, combine the crushed gingersnap cookies, flour, brown sugar, oats, and cinnamon, mixing well.
- Add Butter to Crumble: Add the cold butter pieces and use your hands to rub the butter into the mixture until small crumbs form with no large chunks of butter remaining.
- Add Crumble and Finish Baking: Sprinkle the crumble evenly over the partially baked pie and return it to the oven for an additional 5 minutes until the topping is golden and crisp.
- Cool and Serve: Remove the pie from the oven and let it cool completely before slicing and serving to allow the filling to set fully.
- Enjoy: Serve your delicious Crumble Eggnog Pie chilled or at room temperature for a festive, comforting dessert!
Notes
- For best results, ensure the cold butter is well distributed in the crumble topping to achieve a crisp texture.
- You can substitute rum extract with vanilla extract if preferred.
- Let the pie cool completely to make slicing easier and cleaner.
- This pie can be refrigerated for up to 3 days; bring to room temperature before serving.
- Use fresh nutmeg for a more vibrant flavor if available.
