Holiday Eggnog Pie (Easy to Make!)
Capture all 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.
Equipment
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
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 Notes + Tips
- 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
Calories: 306kcal | Carbohydrates: 31g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 155mg | Sodium: 283mg | Potassium: 142mg | Fiber: 0.03g | Sugar: 30g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
