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A spicy gingersnap crust is filled with a super creamy, flavorful eggnog filling and topped with Reddi-wip®.
If you read my last post, you know a little bit about why I have been absent from the blog and all social media for a little while. It’s been so hard to get myself back into the kitchen but I’m trying. Today, I bring you one of the most delicious pies I’ve ever made. To be quite honest, I had the idea for this pie, but wasn’t really sure how it was going to turn out. I was a little worried the eggnog flavor was going to get lost. Well, it didn’t. It is very prominent and SO addictingly amazing!
The crust is made up of gingersnap cookies, ,melted butter, brown sugar and nutmeg. The spiciness of the gingersnap cookies goes SO perfectly with the eggnog/nutmeg combo.
At first, I tried refrigerating the pie overnight. The next day, when I took it out of the refrigerator , I didn’t like the consistency of the pie. It wasn’t nearly firm enough to cut. Freezing he pie until firm is what does the trick for this pie. You’ll freeze the pie and allow it to sit out for a few minutes to soften, then slice it up. It’s perfect!
The pie gets topped with some Reddi-wip and everything gets a light dusting of nutmeg to finish it off. As for most of my no-bake pies, I will always top them with little dollops of Reddi-wip because it is easy, delicious and convenient.
I purchased all of the items for this recipe at Walmart. You can find Reddi-wip in the refrigerated dairy section.