Real Recipes From Real Home Cooks ®

mini eggnog pies

(3 ratings)
Blue Ribbon Recipe by
Bre Van Patten
Vale, OR

These are GREAT for holiday parties or family get togethers!! For Christmas I wanted to make an eggnog pie, but when looking for a recipe, I didn't find too many, so I decided to make my own. Everyone who tried them said they were beautiful and amazingly delicious! I just wish I had taken a picture of them!

Blue Ribbon Recipe

This little bite-sized pies are fabulous! The chili in the crust mixed with the gingersnaps adds a bit of spice, but it's not overpowering. With all the right spices, the filling is just eggnog-goodness! The chocolate shavings on top are the perfect touch. These will be great on the holiday dessert table.

— The Test Kitchen @kitchencrew
(3 ratings)
yield serving(s)
prep time 1 Hr 15 Min
cook time 10 Min
method Refrigerate/Freeze

Ingredients For mini eggnog pies

  • 1 box
    vanilla (or even butterscotch was yummy!) instant pudding
  • 2 c
  • 1 2/3 c
    ground or crushed gingersnaps (or your favorite ginger cookie)
  • 2 Tbsp
    melted butter
  • 1 tsp
    ground cinnamon
  • 1 tsp
    freshly ground nutmeg
  • 1 Tbsp
    ground chili powder
  • 1/4 c
    dark chocolate shavings

How To Make mini eggnog pies

  • 1
    Preheat oven to 350 degrees.
  • 2
    In medium mixing bowl, whisk together pudding mix and eggnog. Just follow the directions on pudding box in regards to whisking time. When thickened, whisk in cinnamon and nutmeg, then set in freezer.
  • 3
    If you haven't already, blend cookies in food processor. When cookies are finely ground, pulse in quarter tablespoon of ground chili powder. Then pour in melted butter and pulse until well incorporated.
  • 4
    Now in this step, I pre-purchased mini paper cupcake liners. (I found these really cute Christmas themed ones. The liners should be small enough to be bite sized.) Place them on a cookie sheet. I used my mini ice cream scooper, and scooped about half a scoop into each tin. If you don't have a mini ice cream scooper, you could just use a tablespoon, and fill it 3/4 of the way for each tin. After putting a scoop in each liner, I used the back of the scoop to push the cookie mixture down, to sort of fit the sides of the liners - turning them into mini pie shells.
  • 5
    Put into the oven, and bake for 10 minutes, or until slightly browned. Then pull out and set aside to cool.
  • 6
    Remove pudding mixture from freezer, and do a quick whisk to make mixture smooth again. With mini ice cream scoop (or I used a piping bag with star tip, for a much prettier end result!), put one scoop of pudding mixture into each mini pie shell (now cooled).
  • 7
    Garnish with sprinkle of chili powder and shaved dark chocolate. Cover and refrigerate until ready to serve. Also can make ahead and freeze. Good in freezer for about a week if in sealed container.
  • 8
    Sit back and watch people's eyes roll into the backs of their heads! =D