Capture all of the holiday flavors with this quick and easy eggnog pie that can be whisked together in just 10 minutes, and you don’t even need a mixer. Creamy eggnog along with eggs and butter create a fabulous custard, it’s like eating eggnog with a fork! A must for the holidays.
It’s Not the Holidays without Eggnog
If you love the flavor of eggnog then you’ll love this pie. The eggnog flavor comes through in each bite and the texture is the creamiest custard created by not only the eggnog but four eggs, along with plenty of butter!
Some people claim they’re not eggnog people, but I think that’s because of the texture of eggnog and not the flavor. With this eggnog pie recipe, you get all the flavor along with a scrumptious custard that even eggnog haters will love.
The recipe is so easy and takes less than 10 minutes to whisk together. The filling is sweet (but not too sweet), thick, and custardy, and you bake it all up in a homemade buttery pie crust.
Eggnog pie is one of those easy recipes that even a beginner baker can make successfully, You don’t even need an electric mixer! You whisk the filling by hand. The filling uses simple ingredients like sugar, eggs, butter, and of course eggnog.
I’ve found that some eggnog pie recipes are too sweet for my liking, to cut the sweetness I add a secret ingredient: just a bit of sour cream for a silky texture and a bit of a surprising flavor that cuts the sweetness.
When you’re having a heavier meal, whether it’s for the holidays or not, sometimes it’s nice to serve a pie that’s not quite so sweet. I find that a custard pie feels decadent without being quite as sweet as some pie recipes.
Just like lemon chess pie (or my chocolate chess pie version), I like this pie best served cold with whipped cream. It’s also fabulous with a graham cracker pie crust if you want a sweeter pie. And, if you discover you’re a fan of my eggnog pie, you’ll probably like buttermilk pie for when eggnog is not available.
What is eggnog, anyway?
Eggnog is a creamy, beverage traditionally made with milk, cream, sugar, and whipped eggs. What makes it especially distinctive is that it’s spiced with nutmeg and cinnamon. It’s a festive drink that’s usually only available in stores during the holiday season. It’s served cold, and sometimes(almost always at our house), it’s spiked with rum or bourbon.
Why You’ll Love this Baked Eggnog Pie Recipe
Creamy Indulgence: This recipe makes a creamy, custard-like pie that melts in your mouth. It has a thick, pudding-like texture, courtesy of the eggs and sour cream.
Comforting, Familiar Flavors: With the warm spices and unmistakable eggnog flavor, this pie practically embodies the holiday spirit. It’s like a cozy Christmas Eve in dessert form.
Simple Yet Sophisticated: This isn’t one of those holiday desserts that’s overdone with too much chocolate, peppermint, or holiday sprinkles. This dessert is simple and elegant, served with a bit of whipped cream for a gourmet taste that will make it seem like you spent hours in the kitchen (even though it takes just 10 minutes to prep!).
Creamiest Eggnog Pie Recipe Ingredients
- Pie Crust – You can make your own crust or use a store-bought crust. You will need to pre-bake the pie crust. A graham cracker crust will also taste great, but it will make your pie sweeter.
- Butter – This is what makes the custard so delicious
- Sour Cream: The secret ingredient that makes your pie filling silky smooth.
- Eggnog: The star ingredient! Look for high-quality eggnog. Fresh, quality eggnog will make a big difference in how your pie turns out.
- Pantry Staples: Sugar, flour, salt, vanilla, eggs.
Not sure how to parbake a crust? No problem! You can learn how in my Ultimate Guide to Blindbaking Pie Crust.
How to Make an Eggnog Custard Pie
Step 1. Make the filling.
In a medium mixing bowl, whisk together sugar, flour, and salt. Add melted butter and vanilla and whisk until it’s combined. Next, add sour cream and whisk again. Add the egg and egg yolk one at a time, whisking well between each addition. Finally, add the eggnog and whisk again until your batter is smooth and fully incorporated.
Step 2. Bake the pie.
Pour the eggnog mixture into the pre-baked pie crust on a baking sheet and set it carefully in the oven. Bake for 10 minutes, then turn the oven temperature down. Bake another 45 minutes. It’s done when the outer edge of the filling is set and looks a bit puffed, and the inside is still just a bit jiggly (but not liquidy). Take it out of the oven. It will continue to cook as it sets.
Let it cool on a wire rack for at least 2 hours. Serve at room temperature or refrigerate and serve cold with whipped cream.
A Few Recipe Notes
- If you’d like, you can add a sprinkle of freshly grated nutmeg or a dash of cinnamon on top of the pie just before serving. It looks pretty and adds a little extra warm, holiday flavor.
- Watch carefully as you’re nearing the end of the baking time. An overcooked pie can crack as it cools, so try not to overbake it!
- You can add a splash of your favorite liquor, like spiced rum or bourbon, to the filling instead of vanilla.
How to Store Leftover Pie
Store any leftover eggnog pie in the refrigerator, covering it loosely with plastic wrap. If possible, transfer leftover slices to an airtight container. It should maintain its flavor and texture for 2-3 days. After that the crust will get soggy.
You can also freeze a custard pie. Wait until it is completely cooled then cover and freeze.
How to Serve Eggnog Pie
This pie is best served cold or at room temperature. I like it with a touch of whipped cream. It’s lovely when served on a holiday dessert table. For a little color, sprinkle some nutmeg or cinnamon overtop just before serving.
Of course, a cup of coffee or tea is a welcome addition at dessert time.
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Holiday Eggnog Pie (Easy to Make!)
- 1 9 inch partially baked pie crust
- 1 cup sugar
- 1 tablespoon flour
- ½ teaspoon salt
- 7 tablespoons butter melted
- 2 teaspoons vanilla
- ⅔ cup sour cream
- 3 eggs
- 1 egg yolk
- 1 ⅔ cups eggnog
- Preheat oven to 350º. Place a partially baked pie crust on a baking sheet.
- In a large bowl, whisk together sugar, flour, and salt. Add partially cooled, melted butter and vanilla and whisk until combined. Whisk in sour cream until smooth.
- Whisk in eggs and egg yolk one at a time, whisking well after each addition. Once combined, add eggnog and whisk to combine. Pour into the prepared pie crust and carefully place in the oven.
- Bake at 350º for 10 minutes, then turn down the oven to 325º and bake an additional 45 minutes until the outside is set and has puffed up a little, and the inside is still jiggly. It will continue to cook after it has been removed from the oven. Allow it to cool completely on a wire rack for at least 2 hours before serving.
- Serve at room temperature or cold.
Barbara’s Tips + Notes
- You can add a sprinkle of freshly grated nutmeg or a dash of cinnamon on top of the pie just before serving. It looks pretty and adds a little extra warm, holiday flavor.
- You can use a graham cracker crust if you prefer.
- Try substituting some rum or bourbon for the vanilla.