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featured eggnog pie.

Eggnog Pie Recipe

Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 8 slices
Calories: 461kcal
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.
Print Recipe

Equipment

  • Pie Pan
  • Stand Mixer Optional
  • Piping Tip Set Optional

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
  • cup eggnog 85 grams
  • cup powdered sugar 38 grams
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon pure vanilla extract 1 gram
  • ¼ teaspoon rum extract 1 gram

Instructions

  • Preheat oven to 350°F.
    overhead view of ingredients for eggnog pie.
  • 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
    eggnog pie filling ingredients in a sauepan.
  • In a separate large bowl, whisk together the egg yolks and cornstarch.
    4 egg yolks, 5 tablespoons cornstarch
    egg yolks and cornstarch for eggnog pie in a glass bowl.
  • 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.
    eggnog pie filling in a glass bowl with a whisk.
  • 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
    butter vanilla and rum extract added to eggnog pie filling in a saucepan.
  • 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.
    eggnog pie in a glass pie dish.
  • 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
    overhead view of whipped cream ingredients for eggnog pie.
  • 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
    whipped cream for eggnog pie in a stainless mixing bowl.
  • Spoon the whipped cream into a piping bag fitted with an open star tip.
    set eggnog pie next to a piping bag filled with whipped cream.
  • 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.
Storage: Store eggnog pie tightly in the refrigerator for up to 3 days.

Nutrition

Serving: 1slice | Calories: 461kcal | Carbohydrates: 54g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 297mg | Potassium: 219mg | Fiber: 1g | Sugar: 39g | Vitamin A: 808IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 1mg