Eggnog Cream Pie with Gingersnap Crust

Ingredients

• cooking spray
• 7.5 ounces gingersnap cookies
• 2 tablespoons granulated sugar
• 0.5 teaspoons sea salt
• 6 tablespoons unsalted butter

Instructions

1. 1

   Gather the ingredients. Make the crust: preheat the oven to 350 degrees F (180 degrees C) with an oven rack set in the center. Lightly grease a 9 inch pie pan with nonstick spray, and set on a baking sheet.

2. 2

   Pulse gingersnaps in a food processor until they form fairly fine crumbs. Add sugar and salt and pulse to combine.

3. 3

   Transfer mixture to a bowl, and add melted butter. Mix with a spatula to evenly distribute the butter, then check the crust for the "clump test." Squeeze a portion of the crust in your hand - it should mostly hold together. If it doesn't, add more melted butter, 1 tablespoon at a time, until it does.

4. 4

   Press crust into the base and up the sides of the prepared pie pan, pressing to form an even layer.

5. 5

   Transfer to the preheated oven and bake until the crust has a toasty aroma and has browned lightly around the edges, 8 to 10 minutes.

6. 6

   Remove from the oven and cool completely. Before you start with the filling make sure there is enough room in your fridge for the pie pan to fit comfortably.

7. 7

   Whisk sugar, cornstarch, salt, nutmeg, and cinnamon together in a small bowl until well combined. Combine eggnog, cream, and alcohol (if using) in a pot and whisk until combined. Whisk sugar mixture into the pot and stir until well combined.

8. 8

   Slowly heat mixture over medium-low heat, whisking constantly, until mixture begins to thicken, 3 to 5 minutes. As it thickens, it can be helpful to switch to a silicone spatula to help really scrape the sides and base of the pot, which can start to cook faster if notconstantly in motion.

9. 9

   Continue to cook, stirring the base and sides constantly, until mixture comes to a "first boil" - small bubbles may appear around the edge of the pot, but continue to cook until a large bubble (or a few) appear in the very center of the pot. Continue cooking until the pudding is thick and creamy, 2 to 4 minutes more.

10. 10

    Remove pot from the heat, and stir in vanilla. Pour pudding into the cooled pie crust.

11. 11

    Press a piece of plastic wrap directly on top of the puddings to prevent a skin from forming on the surface of the filling. Chill in the refrigerator until the filling has set completely, at least 4 hours (and up to 24 hours).

12. 12

    If using, make the whipped cream: in the bowl of an electric mixer fitted with the whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks form. Spoon the whipped cream on top of the pie.

13. 13

    Garnish the top of the pie with more freshly grated nutmeg. Keep chilled until ready to serve.