**The Art of No-Bake Eggnog Cream Pie**

As we dive into the holiday season, it's time to think about desserts that are not only delicious but also easy to make. One such dessert that has caught our attention is the no-bake eggnog cream pie. This recipe may seem like a departure from traditional pies, but trust us, it's a game-changer.

The first step in making this pie is to prepare your filling. We'll be using store-bought eggnog as the base of our creamy mixture. Now, we know what you're thinking - "Why not make our own?" And that's okay! But for this recipe, store-bought eggnog is actually preferred because it's easier to work with and gives us a more consistent flavor. So, let's mix up our filling by combining the eggnog with some cookie butter. Yes, you read that right - cookie butter! This sweet and nutty spread adds a depth of flavor to our pie that we just can't get enough of.

As we mix our filling, the aroma wafting from the bowl is like warm and spicy and buttery. It's like a sensory experience all its own. And if you haven't discovered the joy of cookie butter yet, well, what are you waiting for? We'll add a little scrape down to get the sides of the bowl and mix until everything is well combined.

Now it's time to make our whipped cream. For this, we'll be using a chilled metal bowl - yes, metal! Metal bowls are great because they can keep in the fridge and help us whip up our cream to its full potential. We're using half a cup of heavy cream, which may seem like a lot, but trust us, it's necessary for that silky smooth texture we're going for.

We'll mix our whipped cream by hand - yes, you read that right! Hand-whipping is not only fun but also helps to incorporate air into the cream, giving it that light and fluffy texture. We're making soft peaks, which are perfect for filling a mousse or pastry, but we want ours to be a little stiffer.

Once our whipped cream has reached its desired consistency, it's time to fold it into our cookie butter mixture. This is where things get really fun! We'll just incorporate the cream until everything is well combined, and voila! Our pie filling is ready.

Now that our filling is set, we can top it with a dollop of whipped cream. But here's the twist - we won't be using a traditional pastry crust. Instead, we'll be adding a chilled cookie butter mixture on top of the filling. This is where things get really decadent! We're talking cookie butter for days.

To finish off our pie, we'll add a sprinkle of nutmeg - because what's eggnog without a hint of nutmeg? And that's it! Our no-bake eggnog cream pie is ready to be devoured. With its creamy filling, crunchy crust (of sorts), and cookie butter topping, this pie is the perfect addition to any holiday spread.

As we take our first bite, the flavors meld together in a sweet and delicious symphony. The egg nog is rich and creamy, while the cookie butter adds a nutty depth that's just amazing. And let's not forget the whipped cream - it's like a little cloud on top of our pie. This, my friends, is what the holiday season is all about.

"WEBVTTKind: captionsLanguage: enanother week of holiday baking championship and another week of inspired recipes this week the bakers were challenged to make mini cookie top pies so i'm gonna take that inspiration and run with it why not make a no-bake eggnog cream pie i'm zach young and this is holiday baking championship extra sweet so we'll start with our crust this is a classic no-bake pie crust or cheesecake crust in the food processor we have nine ounces of graham crackers that's about 17 whole crackers and a quarter cup of granulated sugar we'll pulse that until it's fine crumbs all right so our crumbs perfectly sandy you want to make sure that they're all totally broken down and now we'll add one stick of melted butter and mix to incorporate that butter again you want this to be a totally uniform mixture by the way if you wanted to use chocolate wafer cookies here or vanilla biscuits by all means you can graham cracker it's just plastic now we'll take our beautiful graham cracker sand and go right into our nine inch pie pan and we'll press our crust in i like to use a flat cup kind of get a nice even press kind of go from the inside out and then i use the edge of the cup to press into the corner making sure that the bottom and the sides are the same thickness too and then what i'll do is kind of take my the heel of my hand and use that as a guide to press the top level there we go now we'll chill this until we're ready to use you can pop it in the freezer for some extra fast chilling or the fridge totally fine all right so our filling uh it's kind of a play on like a peanut butter pie almost so we start with cream cheese six ounces of cream cheese at room temperature and the room temperature cream cheese is really important uh if it's cold you'll get some chunks of the cream cheese so take it out let it sit for a bit and then instead of peanut butter we are using cookie butter so cookie butter it's ground speculos cookies those ground spice cookies it is delicious it is a nod to the mini cookie topped pies from this episode uh it also gives that beautiful like warm spicy flavor that enhances the eggnog so secret ingredient cookie butter so we'll just beat our cookie butter and our cream cheese together to make sure the cream cheese is totally smooth now we'll add one cup of eggnog this is store-bought eggnog i would say use the store-bought eggnog because it's more consistent right it's a little more stable if you make your own eggnog that's great to serve at your party but for this recipe store-bought eggnog is actually preferred i'm sorry aina store-bought is preferred here so we'll just mix a little bit and we'll add our rest give a little scrape down get the sides this smells so good it's like warm and spicy and buttery if you haven't discovered the joy of cookie butter you are missing out i will put it on pretty much everything including carrot sticks because that makes it healthy right give it one more little mix beautiful silky pudding like delicious so for our whipped cream i'm gonna do it by hand i have a chilled metal bowl metal bowl is great because you can keep it in the fridge and a half a cup of heavy cream and you like everything to be cold when you're whipping cream because you get more volume the fat in the cream stays colder therefore it can take on more air so i like to chill the bowl keep the cream chilled and i'm doing it by hand because i don't want to wash another thing this is also my arm workout for today just make sure to switch sides or else you're going to have one really big whisking arm quick tip if your arm gets tired you can always make a little nest with a towel and your bowl will stay in place whose idea was this i'm also getting my cardio in too now with my arm workout all right so we're starting to get there we can see our cream is starting to hold its shape this is what we'd call soft peaks this is what i'd use for like poured mousse but we want this to be a little more stiff all right here we go our cream is beautifully peaked holding its shape i can do this that made me nervous so let's lighten our cookie butter mixture take our whipped cream and we'll just fold it in you don't have to get crazy we're not making souffles you want to just incorporate the cream oh this is beautiful there we go filling we have our chilled crust slow-mo pie filling i'm really trying hard not to just lick this right now by the way you just want to get the top even with the pie crust and we'll top this with whipped cream so it doesn't have to be totally perfect but i mean if you really if you want to go there do you want to go there let's go there fine you can use your offset spatula which these offset spatulas by the way not just for baking a really great tool in your kitchen now we'll chill this for four hours or overnight to let that filling set well now that my pie has set we're gonna do a whipped cream topping so we'll add our one cup of heavy cream and half a cup of sugar this one i'm not doing by hand this is a good place to add some rum or bourbon or brandy and really make it egg noggy i hate that sound you want to whip our cream with the hand mixer just until it forms those beautiful stiff peaks holding its shape you don't want to over whip it because then it turns into butter and let's have fun now the easiest way to do this the simplest finish on this pie is to do what we'll call the swirl so just make your mound and push it out to the edge and i'm using a cake turntable because i have one and it's great for decorating you can also turn your pie on the table pie pans turn really easily you can just do a little like swirly peaky action if you want you can take your spoon starting from the center kind of holding it in place turning your pie and if you really want to get creative smooth it out you can use a cake comb and just do kind of this perfect like swirl pattern here you know play with your pies decorate them as you see fit i'm gonna go a little more classic swoopy on this wouldn't be eggnog without a topping of fresh grated nutmeg nutmeg for me that is the quintessential eggnog flavor and nutmeg a little goes a long way by the way don't get crazy you don't want to cover this in a blanket of nutmeg snow just a hint you just need a moment sorry beautiful now you can chill this for a couple hours till you're ready to serve and here we have our no bake eggnog cream pie this is the best part of my job with a cookie butter surprise this pie it is creamy it's eggnoggy it is cookie buttery this has to go in your holiday baking repertoire honestly i'm going to finish this slice and maybe have a small sliver of another one but thanks for joining me on this extra sweet journey and i will see you next week for some more holiday baking championship extra sweet you can you can i'm gonna take this myself and leave me alone now youanother week of holiday baking championship and another week of inspired recipes this week the bakers were challenged to make mini cookie top pies so i'm gonna take that inspiration and run with it why not make a no-bake eggnog cream pie i'm zach young and this is holiday baking championship extra sweet so we'll start with our crust this is a classic no-bake pie crust or cheesecake crust in the food processor we have nine ounces of graham crackers that's about 17 whole crackers and a quarter cup of granulated sugar we'll pulse that until it's fine crumbs all right so our crumbs perfectly sandy you want to make sure that they're all totally broken down and now we'll add one stick of melted butter and mix to incorporate that butter again you want this to be a totally uniform mixture by the way if you wanted to use chocolate wafer cookies here or vanilla biscuits by all means you can graham cracker it's just plastic now we'll take our beautiful graham cracker sand and go right into our nine inch pie pan and we'll press our crust in i like to use a flat cup kind of get a nice even press kind of go from the inside out and then i use the edge of the cup to press into the corner making sure that the bottom and the sides are the same thickness too and then what i'll do is kind of take my the heel of my hand and use that as a guide to press the top level there we go now we'll chill this until we're ready to use you can pop it in the freezer for some extra fast chilling or the fridge totally fine all right so our filling uh it's kind of a play on like a peanut butter pie almost so we start with cream cheese six ounces of cream cheese at room temperature and the room temperature cream cheese is really important uh if it's cold you'll get some chunks of the cream cheese so take it out let it sit for a bit and then instead of peanut butter we are using cookie butter so cookie butter it's ground speculos cookies those ground spice cookies it is delicious it is a nod to the mini cookie topped pies from this episode uh it also gives that beautiful like warm spicy flavor that enhances the eggnog so secret ingredient cookie butter so we'll just beat our cookie butter and our cream cheese together to make sure the cream cheese is totally smooth now we'll add one cup of eggnog this is store-bought eggnog i would say use the store-bought eggnog because it's more consistent right it's a little more stable if you make your own eggnog that's great to serve at your party but for this recipe store-bought eggnog is actually preferred i'm sorry aina store-bought is preferred here so we'll just mix a little bit and we'll add our rest give a little scrape down get the sides this smells so good it's like warm and spicy and buttery if you haven't discovered the joy of cookie butter you are missing out i will put it on pretty much everything including carrot sticks because that makes it healthy right give it one more little mix beautiful silky pudding like delicious so for our whipped cream i'm gonna do it by hand i have a chilled metal bowl metal bowl is great because you can keep it in the fridge and a half a cup of heavy cream and you like everything to be cold when you're whipping cream because you get more volume the fat in the cream stays colder therefore it can take on more air so i like to chill the bowl keep the cream chilled and i'm doing it by hand because i don't want to wash another thing this is also my arm workout for today just make sure to switch sides or else you're going to have one really big whisking arm quick tip if your arm gets tired you can always make a little nest with a towel and your bowl will stay in place whose idea was this i'm also getting my cardio in too now with my arm workout all right so we're starting to get there we can see our cream is starting to hold its shape this is what we'd call soft peaks this is what i'd use for like poured mousse but we want this to be a little more stiff all right here we go our cream is beautifully peaked holding its shape i can do this that made me nervous so let's lighten our cookie butter mixture take our whipped cream and we'll just fold it in you don't have to get crazy we're not making souffles you want to just incorporate the cream oh this is beautiful there we go filling we have our chilled crust slow-mo pie filling i'm really trying hard not to just lick this right now by the way you just want to get the top even with the pie crust and we'll top this with whipped cream so it doesn't have to be totally perfect but i mean if you really if you want to go there do you want to go there let's go there fine you can use your offset spatula which these offset spatulas by the way not just for baking a really great tool in your kitchen now we'll chill this for four hours or overnight to let that filling set well now that my pie has set we're gonna do a whipped cream topping so we'll add our one cup of heavy cream and half a cup of sugar this one i'm not doing by hand this is a good place to add some rum or bourbon or brandy and really make it egg noggy i hate that sound you want to whip our cream with the hand mixer just until it forms those beautiful stiff peaks holding its shape you don't want to over whip it because then it turns into butter and let's have fun now the easiest way to do this the simplest finish on this pie is to do what we'll call the swirl so just make your mound and push it out to the edge and i'm using a cake turntable because i have one and it's great for decorating you can also turn your pie on the table pie pans turn really easily you can just do a little like swirly peaky action if you want you can take your spoon starting from the center kind of holding it in place turning your pie and if you really want to get creative smooth it out you can use a cake comb and just do kind of this perfect like swirl pattern here you know play with your pies decorate them as you see fit i'm gonna go a little more classic swoopy on this wouldn't be eggnog without a topping of fresh grated nutmeg nutmeg for me that is the quintessential eggnog flavor and nutmeg a little goes a long way by the way don't get crazy you don't want to cover this in a blanket of nutmeg snow just a hint you just need a moment sorry beautiful now you can chill this for a couple hours till you're ready to serve and here we have our no bake eggnog cream pie this is the best part of my job with a cookie butter surprise this pie it is creamy it's eggnoggy it is cookie buttery this has to go in your holiday baking repertoire honestly i'm going to finish this slice and maybe have a small sliver of another one but thanks for joining me on this extra sweet journey and i will see you next week for some more holiday baking championship extra sweet you can you can i'm gonna take this myself and leave me alone now you\n"