Eggnog Pie with Cranberry Sauce

Eggnog Pie with Cranberry Sauce

1 Review
From: EatingWell Magazine, November/December 2015

This healthy custard pie recipe combines the flavors of gingerbread and eggnog into a festive holiday dessert. An easy cranberry sauce balances the sweetness of the pie with a touch of tartness. To lighten the load of holiday baking, each element can be prepared up to 5 days ahead.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Cranberry sauce
  • 1¼ cups cranberries, fresh or frozen, thawed
  • ½ cup unsweetened cranberry juice
  • ½ cup sugar
  • Gingersnap Crust
  • 8 ounces gingersnaps or crisp ginger cookies
  • 4 tablespoons unsalted butter, melted
  • ¼ teaspoon kosher salt
  • Filling
  • 1¼ cups reduced-fat milk
  • ¾ cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground ginger
  • 4 large egg yolks
  • ¼ cup bourbon or brandy
  • ½ cup heavy cream
  • ¼ cup reduced-fat plain Greek yogurt
  • 2 teaspoons vanilla extract


  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. To prepare sauce: Bring cranberries, cranberry juice and ½ cup sugar to a boil in a small nonreactive saucepan (see Tip) over high heat. When the first cranberry pops, reduce heat to maintain a simmer and cook, stirring occasionally, until most of the cranberries have popped, 10 to 12 minutes more. Remove from heat, transfer to a nonreactive container and let cool to room temperature, then refrigerate until ready to serve.
  3. Meanwhile, pulse cookies in a food processor until powdery; add butter and salt and pulse until moistened. Transfer to a 9-inch glass or ceramic pie pan (not deep-dish) and press into the bottom and up the sides.
  4. Bake the crust on a sheet pan until firm, 18 to 20 minutes. Let cool on a wire rack.
  5. To prepare filling: Bring milk to a simmer over medium heat in a medium saucepan. Meanwhile, whisk sugar, cornstarch, nutmeg, cinnamon, salt and ginger in a medium bowl, followed by egg yolks and bourbon (or brandy). Whisk in ½ cup of the hot milk, then whisk in the remaining milk in two more additions. Pour the mixture into the saucepan. Cook over medium-low heat, whisking slowly but constantly, until the custard is actively steaming and starts to thicken, about 6 minutes. As soon as it starts to bubble, set a timer and continue whisking vigorously for 2 full minutes. Transfer to a large bowl. Press plastic wrap directly on the surface and refrigerate until cool, at least 1 hour and up to 5 days.
  6. To assemble pie: Combine cream, yogurt and vanilla in the bowl of a stand mixer. Beat on medium-high with the whisk attachment for 5 full minutes.
  7. Stir the custard until creamy. Fold in about ¼ cup of the whipped cream mixture with a spatula, then gently fold in the rest.
  8. Transfer the filling to the prepared crust, smoothing into shape with the back of a spoon. Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 day before slicing. Serve topped with the cranberry sauce.
  • Make Ahead Tip: Cover and refrigerate sauce, filling and crust separately for up to 5 days; refrigerate the assembled pie for up to 1 day.
  • Equipment: 9-inch glass or ceramic pie pan (not deep-dish)
  • Use nonreactive bowls or pans—stainless-steel, enamel-coated, nonstick or glass—when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the dish. Reactive cookware (aluminum and cast-iron) can impart off colors and/or flavors.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 slice pie & 1½ Tbsp. sauce
  • Per serving: 355 calories; 14 g fat(7 g sat); 1 g fiber; 51 g carbohydrates; 4 g protein; 45 mcg folate; 105 mg cholesterol; 34 g sugars; 30 g added sugars; 491 IU vitamin A; 3 mg vitamin C; 79 mg calcium; 2 mg iron; 195 mg sodium; 162 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1½ other carbohydrate, 2½ fat

Reviews 1

December 28, 2015
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By: EatingWell User
This pie was delicious! It had a great eggnog flavor without being too heavy at all. I used brandy as the liquor. I actually preferred the pie without the cranberry sauce, as I think the cranberry sauce overpowered the eggnog flavor. Overall, though, a great holiday dessert.
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