Eggnog pie is a classic holiday dessert that is sure to please. This recipe is easy to follow and yields a delicious pie that will be enjoyed by all. Ingredients: 1 unbaked 9-inch pie crust 1 cup milk 3 eggs, beaten 1/2 cup sugar 1 teaspoon vanilla extract Pinch of salt 2 cups eggnog, chilled FILLING: 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces and softened 3/4 cup light brown sugar, packed tightly into small balls (about 1/4 cup) 3 large egg yolks, beaten until thick and lemon colored 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the milk, eggs, sugar, vanilla extract and salt. Pour mixture into the pie crust. Bake for 10 minutes or until set. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. For the filling: In a large bowl using an electric mixer on medium speed, beat together the butter and brown sugar until light and fluffy. Beat in the egg yolsks until well combined. Add cinnamon and nutmeg and mix well. Pour filling over cooled pie crust. Refrigerate for at least 2 hours or overnight before serving ..
Creamy Eggnog Pie
Eggnog is a classic drink that is served around the winter holidays. It is creamy and full of festive Christmas flavors. It’s also great added in holiday baked goods! This eggnog pie takes the classic drink and puts it in pie form. It’s great to serve as the main dessert after Christmas dinner! If you LOVE eggnog, be sure to try this Eggnog Sheet Cake too!
How to Make Eggnog Pie
Pre-bake a pre-made pie crust for 20 minutes. Allow the crust to cool before filling. Whisk together the eggnog, sugar, salt, nutmeg, and cloves in a saucepan. Allow the mixture to simmer, stirring constantly. In a mixing bowl, whisk together the eggs and the cornstarch. Slowly pour the hot eggnog mixture into the eggs and whisk constantly. Cook for an additional few minutes until the eggnog mixture starts to thicken. Stir in the butter, vanilla, and rum extract. Pour the filling into the baked crust. Allow the pie to cool completely before placing it in the refrigerator. Beat together the heavy cream and eggnog. Stir in the powdered sugar, nutmeg, and both extracts. Pour into a piping bag. Pipe swirls onto the chilled pie before serving.
Ingredient Notes
Eggnog – Gives this pie an amazing flavor and added creaminess. Nutmeg – Adds a depth of flavor to this pie. Cloves – Add a spicy, sweet, and warming flavor. Rum extract – This extract is a key ingredient in eggnog.
After your pie has cooled and you have made the whipped cream topping, you will want to pipe swirls on top. The whipped cream swirls give the pie an impressive appearance but also add another bit of winter-inspired flavor. Slice your pie and add a sprinkle of nutmeg to each slice. Your guests will love the creaminess and flavor that is packed into homemade eggnog pie.
Can I use homemade eggnog in this recipe?
Yes! You can use homemade eggnog in this recipe. Be sure to make your eggnog the day before so that it’s ready for the pie.
Can I make this pie ahead of time?
You can make eggnog pie ahead of time. Make the pie as directed and keep it in the refrigerator for up to 3 days.
Can I use store-bought whipped cream?
You can use store-bought whipped cream in the tub or in the can for this recipe. I suggest using the whipped cream in the tub so you can add the spices to it still. Everyone will love this decadent eggnog pie. It is super creamy and full of holiday flavors. Whip up this delicious pie today! If you make this recipe be sure to leave us a comment or rating. Enjoy!
