Spirited Eggnog Pie

Name: Spirited Eggnog Pie
Ingredients: Gingersnap cookie crust; 1 1/4 cups crushed gingersnaps; 1/4 cup ground walnuts; 6 tablespoons melted butter; 2 tablespoons sugar; Filling; 1/4 cup light brown sugar, firmly packed; 2 (1/4 ounce) envelopes unflavored gelatin; 2 1/2 cups dairy eggnog; 1 cup whipping cream; 2 tablespoons rum; 2 tablespoons brandy; 1 teaspoon vanilla; 1/2 cup whipping cream (optional); 8 walnut halves, toasted (optional)

15 ingredients

4 steps

Ingredients

Gingersnap cookie crust
1 1/4 cups crushed gingersnaps
1/4 cup ground walnuts
6 tablespoons melted butter
2 tablespoons sugar
Filling
1/4 cup light brown sugar, firmly packed
2 (1/4 ounce) envelopes unflavored gelatin
2 1/2 cups dairy eggnog
1 cup whipping cream
2 tablespoons rum
2 tablespoons brandy
1 teaspoon vanilla
1/2 cup whipping cream (optional)
8 walnut halves, toasted (optional)

Directions

1

Gingersnap Crust: Preheat oven to 350°F.
2

Combine 1 1/4 cups crushed gingersnaps, 1/4 cup ground walnuts, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly onto bottom and sides of 9-inch pie plate. Bake 8-10 minutes or until lightly browned. Cool completely on wire rack.
3

Combine brown sugar and gelatin in small heavy saucepan. Gradually stir in 1 cup eggnog. Heat over low heat, stirring constantly, until gelatin is completely dissolved. Remove from heat. Stir in remaining 1 1/2 cups eggnog. Refrigerate until slightly thickened. Beat whipping cream in small chilled mixer bowl until soft peaks form.
4

Using same beaters beat rum, brandy and vanilla into eggnog mixture. Fold in whipped cream. Pour into cooled Gingersnap Crust. Refrigerate several hours or overnight. Just before serving garnish with whipped cream and walnut halves (optional).