Eggnog pie is a Christmas inspired dessert that is full of holiday flavors. It is creamy, decadent and easy to make. Everyone will want a second slice of this delicious eggnog pie.
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!
Why You’ll Love this Christmas Pie Recipe:
- Simple ingredients. While the ingredient list is longer, the ingredients are common. You probably have a majority of them in your kitchen already!
- Easy to make. If you can bake a pre-made pie crust, whisk together the filling, and make the whipped topping, you can easily master this eggnog pie recipe.
If you LOVE eggnog, be sure to try this Eggnog Sheet Cake too!
How to Make Eggnog Pie
Be sure to see the recipe card below for full ingredients & instructions!
- 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.
Eggnog pie is a creamy pie made with real eggnog. It is a custard pie that is cooked on the stovetop before adding the filling to a pre-baked pie crust.
When your eggnog pie filling coats the back of a spoon, it is ready to be added to the pie crust.
Yes, this pie does need to be refrigerated. Allow the pie to cool on the counter and then place it in the fridge to firm up.
I don’t suggest that you freeze this pie. The eggs and the milk will break down and it won’t have the same taste or texture when thawed.
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.
Recipe Tips and Tricks
- When you pour in the hot eggnog mixture, you want to stir quickly so that the eggs don’t curdle.
- Allow the mixture to simmer and cook through, making sure to stir the entire time.
- Add beans or pie weights to your pie crust before baking it to prevent air bubbles and slumping.
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.
More Pie Recipes
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!
Eggnog Pie Recipe
Ingredients
- 1 pre-made pie crust refrigerated
For the Filling
- 2⅔ cups eggnog 677 grams
- 1 cup granulated sugar 198 grams
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 egg yolks 56 grams
- 5 tablespoons cornstarch 38 grams
- 1 tablespoon unsalted butter 14 grams
- ½ teaspoon pure vanilla extract 2 grams
- ½ teaspoon rum extract 2 grams
For the Whipped Cream
- 1 cup heavy cream 227 grams
- ⅓ cup eggnog 85 grams
- ⅓ cup powdered sugar 38 grams
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pure vanilla extract 1 gram
- ¼ teaspoon rum extract 1 gram
Equipment
- Stand Mixer Optional
- Piping Tip Set Optional
Instructions
- Preheat oven to 350°F.
- Spray a pie pan with baking spray. Unroll the pie crust and press it into the pie pan. Cut off any excess crust at the top of the pan.1 pre-made pie crust
- Line the crust with parchment paper and weight with pie weights or dry beans.
- Par bake the pie crust for 15 minutes. After 15 minutes, remove the pie weights and parchment paper and bake for another 5 minutes, or until the crust is sufficiently browned and the bottom is baked.
- Let the pie crust cool in the pan on a cooling rack while you prepare the filling.
- Make the filling. Whisk the eggnog, sugar, salt, nutmeg, and cloves in a large saucepan set over medium heat. Bring the mixture to a simmer, whisking constantly.2⅔ cups eggnog, 1 cup granulated sugar, ½ teaspoon kosher salt, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In a separate large bowl, whisk together the egg yolks and cornstarch.4 egg yolks, 5 tablespoons cornstarch
- Slowly stream the hot eggnog mixture into the eggs, whisking fervently. This will temper the egg yolks without curdling them. Once all of the eggnog mixture is whisked into the eggs, return the mixture to the saucepan. Place the pan back over medium heat and cook the mixture, whisking constantly, for 6-10 minutes. The mixture will start thickening up after a few minutes, but keep stirring.
- Once the filling has thickened and is done cooking, stir in the butter, vanilla, and rum extract. The heat of the mixture will melt the butter. Pour the filling into the baked crust.1 tablespoon unsalted butter, ½ teaspoon pure vanilla extract, ½ teaspoon rum extract
- Let the pie set at room temperature until the filling has cooled completely. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
- Make the whipped cream. In the bowl of a stand mixer fitted with a whisk attachment, whisk the heavy cream and eggnog on medium high speed for 4-5 minutes, or until stiff peaks have formed.1 cup heavy cream, ⅓ cup eggnog
- With the mixer still running, slowly add the powdered sugar, nutmeg, vanilla, and rum extract. Continue whisking until fully incorporated, about 1-2 minutes.⅓ cup powdered sugar, ¼ teaspoon ground nutmeg, ¼ teaspoon pure vanilla extract, ¼ teaspoon rum extract
- Spoon the whipped cream into a piping bag fitted with an open star tip.
- Pipe the whipped cream in swirls onto the pie. Slice and serve.
Notes
- When you pour in the hot eggnog mixture, you want to stir quickly so that the eggs don’t curdle.
- Allow the mixture to simmer and cook through, making sure to stir the entire time.
- Add beans or pie weights to your pie crust before baking it to prevent air bubbles and slumping.
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