Crust
25 Oreo cookies
¼ tsp salt
5 tbsp unsalted butter, melted
Filling
12 oz. cream cheese, at room temperature
1 (7.5 oz.) container marshmallow creme
1 Tbsp. peppermint extract
1 ½ cups heavy cream
¾ cup confectioners’ sugar
6 drops red food coloring
Topping
1 cup heavy cream
¼ cup confectioners’ sugar
Step 1
Make the crust: Pulse cookies in a food processor until fine crumbs form, 10 to 15 times. Add salt and butter and pulse to combine, about 8 to 10 times. Press crumb mixture in a 9” pie plate.
Step 2
Make the filling: Beat cream cheese with an electric mixer on medium speed until smooth, about 2 to 3 minutes. Add marshmallow creme and peppermint extract, and beat until combined. In a separate bowl, beat cream and sugar with an electric mixer on high speed until very stiff peaks form, about 1 to 2 minutes. Gently fold cream mixture into cream cheese mixture. Gently fold in food coloring. For swirls, add a few extra drops of food coloring before spooning filling into piecrust; do not mix in – just stir once and then spoon out of the bowl). Spoon filling into prepared crust. Cover and chill at least 3 hours or overnight.
Step 3
Make topping: Whip cream and sugar with an electric mixer on high speed until soft peaks form, 1 to 2 minutes; spoon over pie.
Step 4
Garnish with crushed mints.
1 cup heavy cream
1 (1”) piece ginger sliced
2 tsp. vanilla extract
8 whole cloves, crushed
1 tsp. allspice
2 cinnamon sticks, broken up
¼ tsp. fresh grated nutmeg
4 cups whole milk, divided
8 large eggs, separated
¾ cup granulated sugar
Pinch of kosher salt
¾ cup rum, cognac or bourbon
Makes 16 servings
Step 1
Combine heavy cream, ginger, vanilla, cloves, allspice, cinnamon, nutmeg and 2 cups of milk in a heavy saucepan. Bring to a simmer until bubbles begin to appear around the edge of the pot (do not let boil) about 2 to 3 minutes. Remove from heat and let steep 30 minutes.
Step 2
Meanwhile, beat egg yolks with an electric mixer on medium speed until combined. Gradually beat in sugar and salt. Increase mixer speed to high and beat until thick and very pale in color, 2 to 3 minutes.
Step 3
Strain spiced cream mixture, discarding spices, return to pot. Slowly whisk 1 cup warm cream mixture into yolk-sugar mixture on low speed; return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula until mixture reaches 170 degrees and coats the spatula, about 12 to 15 minutes.
Step 4
Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in rum, cognac or bourbon and remaining 2 cups milk.
Step 5
Just before serving, beat egg whites with an electric mixer on medium-high speed until soft peaks form, about 1 to 2 minutes; fold into eggnog. Serve topped with nutmeg.
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