I love eggnog in all forms, but this eggnog pie might be my favorite configuration.
Every bite is silky and like a holiday celebration for your taste buds.
If you’re the kind of person who counts down to ‘nog season, this recipe is a must-make.
It’s the kind of dessert you’ll dream about long after the last crumb is gone.
I already adore custard pies. But this eggnog pie takes things to a whole other level of yum.
Add a dollop of cream, and it’s ready to be devoured!
Eggnog Custard Pie Recipe
If you’ve ever made custard pie before, you’ll know it’s smooth, sweet, and insanely rich.
And this fun version gives that already scrummy dessert a fun, festive twist.
Just swap out the usual heavy cream for eggnog, and you’ll have a holiday-flavored treat ready in a flash.
Okay, maybe not a flash.
You’ll need to make and bake it, which takes about an hour. And then it’s gotta set, of course.
But trust me, it’s so worth it!
Luxurious, creamy, spiced, and sweet, this eggnog pie is the Christmas dessert of your dreams. So let’s make it!
- Granulated Sugar – Is it even dessert without sugar? No, but it’s also super important for things besides the sweetness. Sugar is vital for the texture and provides stability and moisture to the custard.
- All-Purpose Flour – Flour provides a little extra structure and stability for the custard, so you can slice it clean.
- Eggnog – It’s eggnog pie, so this is a must. I suggest using store-bought to speed things up.
- Eggs – Eggs add flavor, richness, and stability to the custard. They also give the pie a little bit of rise.
- Vanilla Extract – Vanilla enhances the other flavors in the dish. Use extract or paste, no essence!
- Butter – Everything’s better with butter, right? So use the real deal – it’s the holidays, after all!
- Unbaked Pie Crust – Use a homemade pie crust or a store-bought one. Either way, it needs to be a deep-dish, 9-inch shell.
- Optional Ingredients – Feel free to customize your eggnog pie with a splash of booze, a sprinkle of cinnamon, and/or a dash of nutmeg.
Can I Make Eggnog Pie Ahead of Time?
Eggnog pie is easy to make ahead. Just make and bake the pie as instructed, then let it cool completely before double wrapping it in plastic and then foil. Keep it in the fridge for 1-2 days, then serve. Don’t add any toppings (e.g., cinnamon or whipped cream) until serving.
When you unwrap the pie, it may have a bit of moisture on the top. Just blot it away with a paper towel.
How to Store Eggnog Pie
In the unlikely event you have any leftovers, saving eggnog pie is easy!
How to Store Eggnog Pie in The Fridge
Let the baked pie cool to room temperature, and then place it in the fridge for an hour, uncovered.
This ensures it’s totally cold and should prevent any moisture from forming as it sits.
Then wrap it with plastic wrap and tin foil and put it in the fridge for up to 4 days.
To store single slices, use an airtight container.
How to Store Eggnog Pie in The Freezer
Eggnog pie freezes beautifully, too!
You’ll need to cut the remaining pie into slices and then place them on a tray and freeze, uncovered, for 2-4 hours (or until they’re solid).
Remove the slices from the freezer and wrap them in plastic wrap and foil. Date the foil and store for up to 3 months.
You can do the same for a whole pie. In that case, it’s best to bake it in a disposable tray.
Tips for Baking the Perfect Eggnog Pie
- Make two pies for the price of one! Instead of using one deep pie dish, split the batter between 2 regular 9-inch pie dishes.
- If you’re worried about a soggy bottom (e.g., when making the pie ahead), blind-bake the crust. Just pop the crust in the oven for about ten minutes. Then, brush it with egg wash and bake for another five minutes before adding the filling. That’ll seal it.
- You may need to use a pie crust cover (or wrap the edges in foil) for this method to keep them from burning.
- Let the pie chill properly. Custard needs heat to thicken and cold to set. That means this pie needs about six hours in the fridge before it’ll be at that perfect slicing texture.
- For a fun, adults-only twist, add some booze! I highly recommend amaretto, but rum, whisky, or Irish cream are all good options, too.
- Make it fancy and add a crème brûlée crust! Simply sprinkle an even layer of sugar over the top of the pie, then brûlée the sugar with a torch or under the broiler in your oven.
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