In a medium saucepan, combine the heavy cream and almond milk. Heat over medium heat until hot but not boiling.
In a separate bowl, whisk together the erythritol and egg yolks until smooth and slightly thickened.
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
Remove from heat and stir in the eggnog, vanilla extract, nutmeg, and cinnamon.
Pour the filling into the cooled pie crust and smooth the top. Refrigerate for at least 4 hours, or until the filling is set.
Prepare the Whipped Cream Topping:
In a mixing bowl, beat the heavy cream with an electric mixer until it starts to thicken.
Add the erythritol and vanilla extract, then continue to beat until stiff peaks form.
Assemble the Pie:
Once the pie has set, spread or pipe the whipped cream topping over the filling.
Garnish with additional ground nutmeg or cinnamon if desired.
Serve and Enjoy:
Slice and serve chilled. This pie makes a wonderful low-carb dessert for New Year’s or any festive occasion!
Feel free to adjust the spices to your taste, and enjoy your delicious, guilt-free Eggnog Pie!
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