Eggnog Pie with Cranberry Sauce

Preheat oven to 350 degrees F.

To prepare sauce: Bring cranberries, cranberry juice and 1/2 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.

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.

Bake the crust on a sheet pan until firm, 18 to 20 minutes. Let cool on a wire rack.

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 1/2 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.

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.

Stir the custard until creamy. Fold in about 1/4 cup of the whipped cream mixture with a spatula, then gently fold in the rest.

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.