Eggnog Custard Pie
This silky custard pie is made with eggnog for plenty of festive flavor. It's a unique Christmas pie option that makes a great addition to your holiday dessert table.
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
Calories: 1861kcalCarbohydrates: 202gProtein: 62gFat: 88gSaturated Fat: 36gPolyunsaturated Fat: 10gMonounsaturated Fat: 35gTrans Fat: 0.1gCholesterol: 1029mgSodium: 1580mgPotassium: 1466mgFiber: 4gSugar: 119gVitamin A: 2261IUVitamin C: 10mgCalcium: 959mgIron: 9mg
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