Eggnog Custard Pie
You know that cozy holiday drink we all love? Yeah, eggnog. Now imagine it baked into a smooth and creamy pie—this Eggnog Custard Pie is pure holiday magic.
The first time I made it, the custard came out so silky and rich. It had that classic eggnog flavor with just the right touch of spice. I couldn’t stop at one slice.
What I love is how simple it is to make but how special it feels on the table. It’s perfect for Christmas dinner or just sharing with family on a chilly night. A little whipped cream on top makes it even better.
So let’s make this Eggnog Custard Pie together. It’s festive, creamy, and sure to be a holiday favorite every single year.
Why You’ll Love This Recipe
- A Festive Favorite: The flavors of eggnog bring holiday cheer to every bite!
- Creamy & Delicious: A smooth custard filling infused with vanilla, nutmeg, and a touch of brandy or rum.
- Easy to Make: Simple ingredients and straightforward steps make this pie a holiday winner.
- Perfect for Make-Ahead: This pie sets beautifully, making it ideal for preparing a day in advance.
- Crowd-Pleaser: Loved by eggnog enthusiasts and non-eggnog fans alike!
Required Kitchen Tools
To make this decadent Eggnog Custard Pie, you’ll need the following:
- Medium saucepan
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Pie dish
- Pastry brush
- Oven
Ingredients
Here’s what you’ll need to make this festive treat (exact measurements are in the recipe card below):
- Eggnog: The star ingredient, bringing rich, creamy flavor.
- Eggs: Essential for the custard’s smooth, silky texture.
- Brandy or Rum: Optional but enhances the eggnog flavor.
- Vanilla Extract: Adds a warm, aromatic touch.
- Granulated Sugar: Sweetens the custard to perfection.
- Salt: Just a pinch balances the flavors.
- Nutmeg: Classic holiday spice that pairs beautifully with eggnog.
- Unbaked Deep-Dish Pie Crust: The base for holding the creamy filling.
- Egg White: Used for brushing the crust to keep it crisp.
Variations for Eggnog Custard Pie
- Alcohol-Free Version: Simply omit the brandy or rum for a family-friendly dessert.
- Spiced Eggnog Twist: Add a pinch of cinnamon or cloves for a deeper spice profile.
- Coconut Eggnog Pie: Swap regular eggnog for coconut eggnog for a tropical holiday twist.
- Gingerbread Crust: Use crushed gingerbread cookies mixed with butter as an alternative crust.
- Extra Creamy Texture: Stir in a tablespoon of heavy cream for extra richness.
Step-by-Step Instructions
1. Prepare the Crust
- Preheat the oven to 375°F (190°C).
- Brush the unbaked deep-dish pie crust with a beaten egg white to prevent sogginess.
- Pre-bake for 5-7 minutes until slightly golden. Remove and let it cool.
2. Make the Eggnog Custard Filling
- In a medium bowl, whisk together eggnog, eggs, brandy (or rum), vanilla extract, sugar, salt, and nutmeg until smooth.
- Pour the mixture into a saucepan and heat over low-medium heat, stirring constantly until slightly thickened (about 5 minutes). Do not let it boil.
3. Assemble and Bake
- Pour the warm custard mixture into the pre-baked pie crust.
- Bake at 350°F (175°C) for 35-40 minutes or until the custard is set but slightly jiggly in the center.
- Remove from oven and let it cool to room temperature before refrigerating.
4. Garnish and Serve
- Sprinkle extra nutmeg on top for a festive touch.
- Serve chilled or at room temperature with whipped cream.
Serving and Decoration
How to Serve Eggnog Custard Pie
This pie is best served chilled or at room temperature. Here are some ways to elevate its presentation:
- Whipped Cream: A dollop of freshly whipped cream adds a fluffy contrast to the creamy custard.
- Nutmeg Sprinkle: Lightly dust with nutmeg for a festive touch.
- Caramel Drizzle: Add a caramel drizzle for extra indulgence.
- Gingersnap Crumble: Crushed gingersnap cookies on top add a crunchy texture.
- Cinnamon Sugar Dusting: Sprinkle cinnamon sugar for a warm holiday touch.
Storing Eggnog Custard Pie
- Refrigeration: Store leftovers in the fridge, covered, for up to 3 days.
- Freezing: You can freeze the baked pie for up to 2 months. Thaw in the fridge before serving.
- Reheating: Best enjoyed chilled, but if you prefer it warm, gently reheat slices in the microwave for 10-15 seconds.
Nutrition Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Carbohydrates | 30g |
| Protein | 5g |
| Fat | 14g |
| Sugar | 18g |
| Fiber | 1g |
Eggnog Custard Pie
Course: Uncategorized8
servings15
minutes40
minutes~280
kcalIngredients
2 cups eggnog
3 eggs
2 tbsp brandy or rum (optional)
1 tsp vanilla extract
1/3 cup granulated sugar
1/8 tsp salt
1/4 tsp nutmeg (plus more for garnish)
1 unbaked deep-dish pie crust
1 large egg white, beaten
Directions
- Preheat oven to 375°F (190°C). Brush the unbaked pie crust with egg white and pre-bake for 5-7 minutes.
- In a bowl, whisk together eggnog, eggs, brandy (or rum), vanilla extract, sugar, salt, and nutmeg.
- Heat mixture in a saucepan over low-medium heat, stirring constantly until slightly thickened (about 5 minutes). Do not boil.
- Pour custard into the pre-baked pie crust and bake at 350°F (175°C) for 35-40 minutes until set but slightly jiggly.
- Cool to room temperature, then refrigerate before serving.
- Garnish with nutmeg and serve with whipped cream.
FAQs
Can I make Eggnog Custard Pie in advance?
Yes! This pie is perfect for making a day ahead. Store it in the fridge and serve chilled.
How do I know when the custard is set?
The center should be slightly jiggly but not liquid. A knife inserted near the center should come out clean.
Can I use store-bought eggnog?
Absolutely! Store-bought or homemade eggnog both work great in this recipe.
Can I make this pie crustless?
Yes, bake the custard in ramekins for a crustless alternative, similar to a holiday crème brûlée!
