Eggnog pie by Sox

Serves:enough for a 9" pie   Time: 45 minutes

1 Gingersnap Crust:
1/2 package of ginger snaps (7 oz)
3/4 stick of unsalted butter
3 eggs
6 TBSP sugar (3oz)
10 oz white chocolate chips
1/3 cup egg nog (store bought works well. It is substituting for whipping cream so make sure it's not low fat or something)
3/4 stick butter
1 1/4 cup heavy whipping cream
(1 1/2 TBSP) sugar

Food processor
Stand mixer with wisk attachment
or electric hand mixer
pie pan (glass works well)

1) crumble cookies either in a food processor or by beating on them (do not chew and spit out)
2) Melt butter and mix completely with the crumbs
3) Press crumbs down into a pie pan to about 1/8 inch or so. Start from the middle and mush it down so it goes up the sides to the top of the pan.
4) Bake at 350 for 10 minutes. and place on a rack to cool.
part 1) eggs and sugar
1) Mix the eggs and sugar by hand with a wisk
2) Using a double boiler or a bowl sitting over (not touching) boiling water, WHILE STIRRING CONSTANTLY heat the mixture. Remove from heat and use a quick read thermometer. When it reaches 160 degrees move to the next step.
3) Beat for 3 minutes on high.
part 2) eggnog part
4) Melt the chocolate chips, eggnog and butter with the double boiler and mix it up until it's smooth.
5) Blend chocolate/eggnog mix and eggs/sugar mix together completely.
6) Pour onto pie crust(s). Best way to do this is to pour some in the middle and then use the back of a large spoon to swirl around from the center going out.
7) Place in the freezer.
1) Whip until you get stiff peaks.
2) Put it on top of the filling (that's why it's called a topping right?).
3) Sprinkle something pretty on top, like cookie crumbs or something
Toss it in the fridge (or freezer if you wont be eating it for a while).. keep it cold it gets melty if it sits out too much.

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