Ho Ho Ho are you ready for some fat-ass Christmas pie? Hardly anyone in my family likes eggnog, but my dad and I love it. This holiday Christmas Eggnog Pie is so very easy and delicious. It’s a Christmas tradition that everyone in our family rolls their eyes when I show up with the Eggnog Pie and dad and I split it. Oh come on, we are not starting keto for another two weeks, right? Dad and I can totally share a dairy-loaded pie! Well, you know I am Jim’s daughter if I am up to this lactose-loaded challenge!
If it’s mid-December then that means, thank God we finally have some snow in this ski town! I love me some snowshoeing adventures. This winter we have had almost no snow in this ski town in southern California. It sucks, big time. No snow means no business. It’s aggravating to try and be filled with the holiday spirit when you have very little employment. I personally love thrift store shopping but I like it as a hobby, not as a lifestyle because I haven’t worked in months.
A late December snowstorm trekking in all my Christmas-thrifted wardrobe glory fills my heart with joy. Like literally I want to skip through fields of snow in my favorite gently used reindeer onesie, adventure dog at my side. And let’s face it, the more you skip through three feet of fresh snow, the more Eggnog Pie you can enjoy after dinner.
That’s how it works, right?
Why do I snowshoe so many miles each and every winter? Because I truly love decadent desserts like this easy-to-create Eggnog Pie.
Vanilla Spice Pudding
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon of cinnamon
1 package vanilla pudding mix
1 cup of eggnog
1/3 cup of brandy
Mix up the pudding according to the directions on the box. Use the eggnog for the liquid called for. Also, mix in the spices at the end.
Ginger Snap Crust
1 cup smashed ginger snaps
1/2 teaspoon cinnamon
organic salted butter
Combine all. Bake the pie crust for 15 minutes at 375. Set aside to cool before you pour in your Eggnog Pie filling. Serve with the homemade whipped cream.
Homemade Whipped Cream
1 cup heavy cream
6 teaspoons organic sugar
1 teaspoon vanilla
