Gluten-free Eggnog Pie

Looking for a unique, creamy pie to add to your holiday dinners or parties? This gluten-free eggnog pie is a creamy, flavorful pie that eggnog lovers will go crazy over! Thanks to Udi’s Gluten Free for sponsoring this recipe as part of our year-long partnership.

Are you an eggnog fan? People seem to either love it or hate it, with only a few people in the middle tolerating it. I think part of the appeal of eggnog is that it is only available seasonally, kind of like pumpkin spice drinks. I personally like a bit of eggnog plain or in a dessert like this, but am not a fan of spiked eggnog at all. Hold the alcohol please!

Way back in my college days (I hate to think about how long ago that was now), I had several friends that really really loved eggnog. They would stalk the stores waiting for it to arrive and go through gallons of it each season.

One year, a huge group of us college students celebrated Thanksgiving together. Nowadays, they have a name for that, Friendsgiving, but we didn’t have that clever name back then!

We did our Thanksgiving meal potluck style. Knowing that a number of people attending loved eggnog, I decided to bring a creative pie – eggnog pie! I found the original recipe in a cookbook called Treasury of Christmas (out of print now). It was a hit and I saved the recipe for all of these years. Earlier this month, I dug through all my old recipes and found it and decided I should adapt it and share for the holidays!

I’ve been loving making cookie crusts for pies, and had the idea that I should make this gluten-free eggnog pie with a snickerdoodle crust. Yep, that delicious and easy gluten-free snickerdoodle crust that I used in my gluten-free apple streusel pie and the gluten-free caramel apple crisp in jars.

This gluten-free snickerdoodle crust is easily made with Udi’s Gluten Free Snicker Doodle Cookies. For this pie, Udi’s Gluten Free Snicker Doodle cookies get pulsed in my food chopper until blended into course crumbs. I prefer leaving some pea-sized little chunks for texture. Then sugar and melted butter are mixed in to the crumbs. These help the crumbs stick together for making a crust and also add great flavor! Then the mixture is just pressed into the bottom and up the sides of a metal pie pan. Super easy!

I used just 1 package and it was plenty for the bottom and about halfway up the sides which is what I was wanting. If you’re going to use a bigger pie pan or want the crust to go all the way up, then use two packages, and double the sugar and butter.

Notes on ingredients:

• Udi’s Gluten Free Snicker Doodle cookies – perfect and easy for the crust. These are certified gluten-free, and are free of soy and nuts as well. Some of my local stores carry these on the shelf in their gluten-free section and some stores carry them in the gluten-free freezer section, so check both spots at your local store. Be sure to print off a $1.00 off coupon from Udi’s here!
• Eggnog – Just pick up a quart of good chilled eggnog for this. You’ll just need 1 cup for this pie, so you can enjoy the rest!
• Rum extract – this might be a new one for you, but you should be able to find it by the other liquid extracts in the spice section of your local store.

I made homemade whipped cream to use both in the pie filling and as the topping. It’s so worth it. You could technically use a ready made whipped topping, but trust me that it won’t be nearly as good!

I’ve been working hard at adding more and more gluten-free pies to my site over the past year or so. While I’m usually more drawn to gluten-free brownies, cakes, and cookies, I know so many people love pie – especially over the holidays. If there is another pie flavor that you’d like me to work on, let me know!

Gluten-free Eggnog Pie

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Prep Time 30 mins

Cook Time 8 mins

Total Time 2 hrs 30 mins

Yields 8-10 slices

 

Ingredients

• 1 pkg. (8 oz.) Udi's Gluten Free Snicker Doodle Cookies
• 2 Tbsp. sugar
• 4 Tbsp. butter
• 2 cups heavy whipping cream
• 3 Tbsp. sugar
• 1 tsp. pure vanilla extract
• 1 cup cold eggnog
• 1 lg pkg. (5.1 oz.) instant vanilla pudding mix
• 1/4 tsp. rum extract
• 1/4 tsp. ground nutmeg

Directions

Snickerdoodle Crust:

1. Lightly spray inside bottom and sides of pie plate with non-stick cooking spray. Set aside.
2. Using a food processor or food chopper, pulse the Snicker Doodle cookies until mixture is coarse crumbs with some larger chunks. 
3. Transfer cookie crumbs to a medium sized bowl. Add sugar and whisk until blended together.
4. Melt the butter, then pour over the cookie crumb mixture. Use a fork to mix together.Press mixture firmly and evenly in bottom and up sides of the lightly greased pie plate. Mine went about 2/3 of the way up the sides.
5. Bake at 375⁰ for 8 minutes. Remove from oven and set aside to cool.

Homemade Whipped Cream:

1. I find it easiest to use a straight sided bowl and hand mixer, but feel free to use a stand mixer too!
2. Beat 2 cups heavy cream for one minute.
3. Add sugar and vanilla extract. Continue beating until the cream holds soft peaks.
4. This will yield about 4 cups of whipped cream. Measure out 2 cups of the whipped cream and leave the rest in the bowl, set aside.

Eggnog Pie Filling:

In the bowl of your mixer, add eggnog, vanilla pudding mix, rum extract, and nutmeg. Mix at low speed, until blended, about 1 minute.

Let stand for 5 minutes.

Fold in the measured 2 cups of the homemade whipped cream. Keep folding until everything is mixed together well and no streaks remain.

Scoop into the cooled snickerdoodle crust.

Place uncovered in refrigerator. Chill until firm, about 2 hours. 

Remove from refrigerator and gently spread the remaining homemade whipped cream over the pie. For appearance, I didn't spread mine all the way to edges, but you sure can!

Serve or return to refrigerator to keep cold until ready to serve. Before serving, you can sprinkle with a pinch of additional nutmeg.

by Michelle Palin ~ My Gluten-free Kitchen

Recipe Notes

 I used just 1 package of Udi's Snicker Doodles and it was plenty for the bottom and about 2/3 the way up the sides which is what I was wanting. If you’re going to use a bigger or taller pie pan or want the crust to go all the way up, then use two packages, and double the sugar and butter.

3.5 rating

1 reviews

This sponsored post was created through my partnership with Udi’s Gluten Free. As always, all opinions are my own. Collaborating with brands I love allows me to keep bringing you new and varied recipes and tell you about new products that are safe for us celiacs! Thanks for your support!