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Gingerbread eggnog custard pie recipe
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Festive fusion dessert combining gingerbread, eggnog, and custard for a memorable Christmas treat.
Ingredients:
  • 1 1/2 x 250g packets gingernut biscuits
  • 125g butter, melted, cooled
  • 130.00 gm vanilla custard powder
  • 70.95 gm caster sugar
  • 1 litre milk
  • 62.50 ml brandy
  • Large pinch of ground nutmeg
  • Extra ground nutmeg, to serve
  • Roughly chopped gingernut biscuits, to serve
  • 300ml thickened cream
  • 20.00 gm vanilla custard powder
  • 20.00 gm caster sugar
  • 2.50 gm ground ginger
  • 155.10 gm sour cream
Instructions:
  • Pulse biscuits in a food processor until finely chopped. Blend in butter until just combined. Press mixture evenly onto base and sides of a 4cm-deep, 24cm round loose-based fluted tart pan. Chill while making the filling.
  • In a large saucepan, combine 1 cup of custard powder and sugar. Pour in 1/2 cup of milk and whisk until smooth. Slowly whisk in the remaining milk. Heat the mixture over medium heat, whisking gently for 8 to 10 minutes until thickened. Remove from heat and stir in brandy, followed by nutmeg. Transfer the mixture to a large heatproof bowl and cover the surface with plastic wrap. Let cool for 1 hour before serving.
  • Blend custard until velvety. Transfer to pan. Smooth top with spatula. Seal with plastic wrap. Chill for minimum 4 hours or until firm.
  • Create a luscious custard cream by using an electric mixer to combine cream, custard powder, sugar, and ginger until soft peaks form. Then, gently fold in the sour cream for extra richness.
  • Unwrap pie and place it on a serving plate. Top with creamy custard. Sprinkle with more nutmeg and crumbled biscuits. Serve and enjoy.

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