I have always loved eggnog, and I know it can be one of those polarizing holiday foods, but I’m telling you, my heart THRILLS at the sight of pumpkin spice eggnog in all its orange-tinted glory -IN OCTOBER! when the rest of me is humbugging over the sight of X-mas decorations in stores (Michael’s, I’m looking at you). I will try any variation happily and probably ask for seconds just to make sure I caught all the noggy nuances.

So, Eggnog Pie. December 1st is National Pie Day, which is NOT the only National Pie Day on the Food Holiday calendar, and being that it is that time of year again, I’m looking to multitask with a recipe that will satisfy two food holidays. Because National EGGNOG Day is coming up too, and why not plan ahead since you’ll probably be busy, riiiiight?

Right-o, here you go.

Eggnog Pie

The Crust:

2 cups Nilla wafer crumbs- about 75 smashed-up wafers
6 Tbsp melted butter, warm
1/4 c granulated sugar
1/4 tsp. kosher salt

Combine all the ingredients, tossing together lightly with a fork until well-combined and sandy in texture.

Like this.

Press into a 9 inch pie dish, being careful to evenly spread across the bottom and up the side. Bake for 10-ish minutes, or until the crust is dry and slightly sand paper-y to the touch. Remove from the oven and allow to cool completely before filling.

Mmm, toasty!

The filling:

8 oz whole milk
12 oz heavy whipping cream, divided
2 Tbsp cold water
1 tsp unflavored gelatin
4 oz granulated sugar
1/2 oz cornstarch
1 whole egg
3 egg yolks
1/4 tsp nutmeg
2 Tbsp brandy
1 1/2 tsp vanilla extract
2 Tbsp. powdered sugar

Place the milk and 4 oz cream in a heavy-bottomed pot and bring to a scald. Remove from heat.
Pour the cold water into a small bowl and sprinkle the gelatin evenly over it. Set aside.
In a medium-sized bowl, combine the sugar, cornstarch, egg, yolks, nutmeg, brandy, and vanilla. Whisk until smooth and well combined.
Pour the hot milk mixture into the egg mixture and whisk again until thoroughly combined. Return to the pot, crank up the heat to medium-high, and bring up to a low boil, whisking constantly. Allow to boil for just 1 minute, then remove from the heat.
Add the bloomed gelatin and whisk to combine. Pour the mixture into the cooled pie crust. Cover the surface of the filling with plastic wrap and refrigerate until cooled and set.
Whip the remaining 8 oz of cream and powdered sugar to medium peaks, and garnish the pie. Eat with reckless abandon.

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