Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/3 cup (65g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 (14 ounce / 400ml) can sweetened condensed milk
  • 1 cup (240ml) prepared eggnog (store-bought or homemade)
  • 8 ounces (225g) cream cheese, softened
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon (2.5ml) ground nutmeg, plus extra for garnish
  • 1 envelope (1/4 ounce / 7g) unflavored gelatin
  • 1/4 cup (60ml) cold water
  • 1 cup (240ml) heavy cream, cold

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the pie plate.
  2. In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to soften.
  3. In a large bowl, beat softened cream cheese until smooth. Gradually beat in sweetened condensed milk, eggnog, vanilla extract, and nutmeg until well combined.
  4. Gently heat the bloomed gelatin in a small saucepan over low heat, stirring constantly, until completely dissolved (about 1-2 minutes). Do not boil.
  5. Gradually whisk the dissolved gelatin into the eggnog filling base, ensuring it is evenly distributed.
  6. In a separate bowl, whip heavy cream with an electric mixer until stiff peaks form.
  7. Gently fold the whipped cream into the eggnog filling until just combined. Be careful not to overmix.
  8. Pour the filling into the prepared graham cracker crust. Smooth the top. Cover with plastic wrap, pressing gently against the surface to prevent a skin from forming.
  9. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
  10. Just before serving, garnish with a sprinkle of ground nutmeg. Slice and serve chilled.