If you love eggnog you need to try this eggnog pie! It’s a delicious holiday custard pie that’s so easy to make and perfect for Christmas dessert.
Are you a serious eggnog lover? Do you enjoy a glass of eggnog at the holidays?! Then you will love this eggnog pie. It’s a custard pie with a creamy smooth texture and the spices of eggnog. This pie is so smooth and silky in texture with a nice flaky pie crust. It has light texture and doesn’t feel overly decadent. This is such an easy pie recipe to add to the holiday desserts table. I like to serve it with whipped cream or a scoop of vanilla ice cream.
Unlike some custards there is no boiling or thermometers needed. Just combine ingredients add to your pie crust and bake. I like to make this pie for during the Christmas season. It’s a great addition to the Christmas dinner menu.
Other Eggnog Recipes
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Eggnog Pie Ingredients
- Pie Crust- Homemade pie crust works well but premade pie crust like Pillsbury or a pie shell works well too.
- Eggnog- I’ve only tried this recipe with store bought/grocery store eggnog. I have not tried it with homemade eggnog.
- Eggs- Large eggs.
- Sugar- White granulated sugar.
- Vanilla extract- Pure vanilla extract or vanilla bean paste works best. Rum extract is a great substitution.
- Salt- Kosher salt or iodized salt works fine.
- Nutmeg- I love to use fresh nutmeg and grate it with a micro planer
How to par-bake a pie crust
Preheat the oven to 425º F. Spray a 9 inch pie dish with non-stick cooking spray. Add your rolled pie crust to the pie dish and crimp the edges. Place an oversized piece of parchment paper over your crust and cover with pie weights.
Bake for 10-12 minutes at 425º F. Just until golden. Carefully remove pie weights (they will be hot) by lifting the parchment paper. Place pie crust back in the oven for 2-3 minutes.
Pie crusts can be par-baked up to 24 hours before.
How to Make Eggnog Pie
Preheat the oven to 350º F. The in a medium bowl whisk together beat together eggs. Then add eggnog, sugar, vanilla extract and salt. Whisk until combined.
Fill the par-baked crust with the egg mixture. Next grate fresh nutmeg over the top of the pie. Cover with aluminum foil. I usually tent it slightly so it’s not touching the eggnog mixture. Bake covered for 35 minute. Remove foil and bake for another 25-30 minutes.
Edges of the custard should be set and the center may still jiggle. The custard will set as it cools. The pie should be at room temperature before refrigerating. Place in the fridge to chill. Serve with a dollop of whipped cream and enjoy!
Note: Use ground nutmeg if you don’t have whole nutmeg to grate.
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour 10 minutes
Ingredients
- 1 Par-baked Pie crust
- 3 Eggs
- 2 Cups Eggnog
- 1/3 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 1/4 Teaspoon of Salt
- Fresh Nutmeg
Instructions
- Preheat oven to 350º F
- In a medium size mixing bowl beat together eggs. Then add eggnog, sugar, vanilla extract and salt. Whisk until combined.
- Fill the par-baked crust with the egg mixture. Grate fresh nutmeg over the top of the pie. Cover with aluminum foil.
- Bake for 35 minutes at 350ºF.
- Remove foil and bake for another 25-30 minutes. The edges of the custard should be set and the center may still jiggle. The custard will set as it cools.
- Let pie come to room temperature and then set in the refrigerator to chill. Serve with whipped cream and enjoy!
Notes
See above for how to parbake a pie crust. Rum extract or a splash of real rum or brandy are a great addition to this recipe.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 215Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 107mgSodium: 217mgCarbohydrates: 25gFiber: 1gSugar: 14gProtein: 7g
Nutrition values are estimates only.
How to Store Your Leftover Pie
If you have left over pie cover it in plastic wrap or an airtight container and store in the refrigerator for up to 3 days.
I hope you enjoy this delicious dessert. Have a great holiday season!
