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 custard 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.
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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.
It takes a little less than two cups of eggnog so you’ll have some leftover to make overnight French toast or soft eggnog cookies.
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 as sweet as some.
I prefer this pie 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 simple to make buttermilk pie for when eggnog is not available.
You’ll mostly need pantry staples but check out the recipe card below for all the details.
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.
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.
You have to let this cool for at least 2 hours and then either serve it at room temperature or refrigerate and serve cold with a dollop of 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 cream pie. Wait until it is completely cooled then cover and freeze.
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Holiday Eggnog Pie (Easy to Make!)
Ingredients
- 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
Equipment
Instructions
- 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.
Nutrition
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