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!
Ingredients
- 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?
Absolutely!
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.
More Scrumptious Pie Recipes You’ll Love
Pecan Pie Cobbler
Patti LaBelle’s Sweet Potato Pie
Shoofly Pie
Kentucky Derby Pie
Shoney’s Strawberry Pie
Easy Eggnog Pie Recipe for The Holidays
8
servings10
minutes45
minutes411
kcalI 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.
Ingredients
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 cups eggnog
3 eggs, beaten
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted and slightly cooled
1 deep 9-inch pie crust, unbaked
- Optional Ingredients
2 tablespoons alcohol of choice (replace 2 tablespoons of eggnog)
1/2 – 1 teaspoon cinnamon
1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C) and move the rack into the middle.
- Whisk the sugar and flour in a large bowl until well distributed. Or do this in the bowl of a stand mixer on low with the whisk attachment.
- Add the eggnog, beaten eggs, and vanilla to the sugar and flour mixture, then beat until everything is smooth and well incorporated. (Now is the time to incorporate any optional ingredients.)
- Slowly pour the melted butter into the batter and mix to incorporate.
- Put the pie crust on a baking tray, then carefully pour the eggnog mixture inside.
- Bake the pie for 45 to 60 minutes. The pie is ready when the edges are set, but the center jiggles a little. (Baking times vary, so check the pie after 40 minutes.)
- Remove the pie from the oven and let it cool on the counter. Then place it in the fridge to set for at least six hours before serving.
