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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.

Source: EatingWell Magazine, November/December 2015


Recipe Summary

10 hrs 20 mins

Nutrition Profile:



Cranberry sauce
Gingersnap Crust


Instructions Checklist
  • 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.


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 Facts

1 slice pie & 1 1/2 Tbsp. sauce
355 calories; protein 4.2g; carbohydrates 51.1g; dietary fiber 1.2g; sugars 33.9g; fat 13.9g; saturated fat 7.4g; cholesterol 105.3mg; vitamin a iu 490.8IU; vitamin c 3mg; folate 45.3mcg; calcium 79.1mg; iron 1.8mg; magnesium 17.8mg; potassium 162.2mg; sodium 195.5mg; thiamin 0.1mg; added sugar 30g.

1 starch, 1 1/2 other carbohydrate, 2 1/2 fat