Food

Flavors of Gingerbread and Eggnog Shine in This Healthy Holiday Dessert

BY EatingWell TIMEDecember 5, 2022 PRINT

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 five days ahead.

Eggnog Pie with Cranberry Sauce

Serves 10

Active Time: 1 hour and 20 minutes

Total Time: 10 hours and 20 minutes

For the Cranberry Sauce:

  • 1 1/4 cups cranberries, fresh or frozen, thawed
  • 1/2 cup unsweetened cranberry juice
  • 1/2 cup sugar

For the Gingersnap Crust:

  • 8 ounces gingersnaps or crisp ginger cookies
  • 4 tablespoons unsalted butter, melted
  • 1/4 teaspoon kosher salt

For the Filling:

  • 1 1/4 cups reduced-fat milk
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground ginger
  • 4 large egg yolks
  • 1/4 cup bourbon or brandy
  • 1/2 cup heavy cream
  • 1/4 cup reduced-fat plain Greek yogurt
  • 2 teaspoons vanilla extract

1. Preheat oven to 350°F.

2. To prepare sauce: Bring cranberries, cranberry juice and 1/2 cup sugar to a boil in a small nonreactive saucepan 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.

2. 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.

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

4. 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.

5. 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.

6. 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.

7. 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 one day before slicing. Serve topped with the cranberry sauce.

Tasty Tips

  • Make ahead: Cover and refrigerate sauce, filling and crust separately for up to five days; refrigerate the assembled pie for up to one day.
  • How to: Be sure to use a nonreactive pan, baking dish or bowl — stainless-steel, enamel-coated or glass — when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
  • Equipment: 9-inch glass or ceramic pie pan (not deep-dish)

Recipe nutrition per serving: 55 Calories, Total Fat: 14 g, Saturated Fat: 7 g, Cholesterol: 105 mg, Carbohydrates: 51 g, Fiber: 1 g, Total Sugars: 34 g, Added Sugars: 30 g, Protein: 4 g, Sodium: 195 mg, Potassium: 162 mg, Folate: 45 mcg, Calcium: 79 mg

Carbohydrate servings: 3 1/2.

By Stella Parks

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.

Copyright 2022 Meredith Corporation. Distributed by Tribune Content Agency, LLC.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com. (C)2022 Meredith Corporation. Distributed by Tribune Content Agency, LLC.
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