Easy Eggnog Custard Pie for the Holidays
This silky smooth custard pie is made with eggnog for plenty of seasonal flavor. It’s easy to make and is always a hit during the holidays.
Eggnog custard pie is a great alternative to other traditional Christmas pies, but with the familiar festive flavor you know and love. Its dreamy filling only requires a few ingredients, so it’s super simple to prepare ahead of time.
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Eggnog is one of those quintessential holiday beverages that you either love or hate. But in my experience, the eggnog haters typically dislike the texture more than the flavor.
That’s where eggnog desserts can really shine! You get the rich sweetness and hints of nutmeg, but without the thickness of the drink.
It’s a great way to make a believer out of even the most staunch critics!
And if you’re like me and you’re already a fan of eggnog, then you’ll be doubly excited about this eggnog custard pie.
It has a creamy, silky smooth texture that feels rich and indulgent, with just the right amount of sweetness and hint of spice.
The pie only requires a handful of ingredients, and you can bake it ahead of time and store it in the refrigerator, simplifying your holiday meal preparation.
It’s a delicious option for any seasonal celebration, whether it’s a potluck, Christmas dinner, or other holiday gathering.
More Eggnog Recipes Your Guests Will Love:
How to Make Custard Pie with Eggnog
It’s really easy to make this deliciously creamy pie.
Ingredients You’ll Need
- Unbaked pie crust (homemade or store-bought)
- Sugar
- Eggs
- Ground nutmeg
- Salt
- Eggnog
- Vanilla extract
How to Make It:
Find the full printable recipe available below
Prep the crust. First, you’ll press the unbaked pie crust into a 9-inch pie pan, crimping the edges.
Make the filling. Then, you’ll use an electric mixer to beat together the sugar, eggs, ground nutmeg, and salt until combined.
Add in the eggnog and vanilla extract, mixing just until incorporated, then pour the filing into the prepared pie shell.
Bake. Then, you’ll transfer the pie plate to a preheated oven and bake for about 25 minutes. Then loosely tent the pan with foil to keep the surface of the pie from browning too much.
Bake it for about another 35-40 minutes, or until a pie tester inserted in the center of the pie comes out clean.
Then let it cool to room temperature before covering and transferring the pie to the refrigerator to chill for at least 6 hours. This will allow it to firm up nicely.
Slice and serve, garnishing with whipped cream if desired, and enjoy!
Notes and Adaptations:
- You can use a store-bought pie crust, such as Pillsbury, or you can make your own. For homemade, I love The Pioneer Woman’s pie crust recipe.
- Feel free to lightly dust the top of the pie with a sprinkle of ground nutmeg as garnish, if desired. You can also serve slices with a dollop of whipped cream on top.
- Leftover pie should be covered and stored in the refrigerator for up to 3-4 days.
Recommended Equipment:
Eggnog Custard Pie
Ingredients
- 1 unbaked pie crust (can use homemade or store-bought)
- 1/3 cup sugar
- 4 eggs
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 1/2 cups eggnog
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Place unbaked pie crust in a 9-inch pie pan, pressing the crust into the pan and crimping the edges around the rim. Set aside.
- In a large mixing bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), combine sugar, eggs, nutmeg, salt. Mix on medium-high speed until well-combined.
- Add eggnog and vanilla extract, mixing on low speed to combine well.
- Pour the filling into the prepared pie crust. Bake for 25 minutes, then cover loosely with foil and bake for another 35-40 minutes or until a knife inserted in the center comes out clean.
- Allow to cool to room temperature, which will allow the pie to set as it cools. Then transfer pie to the refrigerator for at least 6 hours before serving.
Notes
- Feel free to lightly dust the top of the pie with a sprinkle of ground nutmeg as garnish, if desired. You can also serve with a dollop of whipped cream on top.
- Leftover pie should be covered and stored in the refrigerator for up to 3-4 days.
- You can use a store-bought pie crust, such as Pillsbury, or make your own. For homemade, I like to use The Pioneer Woman’s pie crust recipe.
Nutrition
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More Holiday Recipes to Try:
- 20 Time-Saving Cake Mix Recipes for Christmas
- Easy and Festive Christmas Gingerbread Recipes
- 25 Delicious Cranberry Recipes for the Holidays
- 15 No-Bake Christmas Pie Recipes
Don’t forget to save this recipe to your holiday desserts board on Pinterest!
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