Eggnog Pie Recipe: Creamy Holiday Dessert

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I grew up in a household where the holidays weren’t just about the big meals, they were about the small moments when my grandmother would pull out her worn recipe cards and let me peek at her secrets.

The first time she made an eggnog pie recipe for me, I was hooked, and honestly, I’ve been chasing that same magic ever since. This creamy, boozy masterpiece has become my go-to dessert whenever December rolls around, and after years of tweaking and perfecting, I’m thrilled to finally share it with you.

The beauty of making an eggnog pie is that it captures all the holiday flavors you love in one elegant slice. It’s the kind of dessert that makes people think you spent hours in the kitchen when, truthfully, most of the work is just waiting for it to set in the fridge.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	45 minutes
Chilling Time	4 hours (or overnight)
Total Time	5 hours 5 minutes
Servings	8 slices
Difficulty Level	Easy to Moderate

Eggnog Pie Recipe | Quick and Easy Holiday Treat for Families

Table of Contents

Why You’ll Love This Eggnog Pie Recipe

The first time my sister tasted this eggnog pie, she closed her eyes and smiled. That’s the reaction I always hope for because this dessert is honestly that good.

It’s creamy and velvety, with just the right amount of spice and that unmistakable warm glow from the nutmeg and rum extract. There’s no heavy cream involved, which keeps it from feeling too rich, and the crust provides that satisfying contrast to the silky filling. The best part? It requires zero baking skills once the filling is ready.

Here’s what makes this recipe a standout:

Silky, custard-like filling that practically melts on your tongue
Perfect balance of eggnog flavor without being overpowering
Uses a prepared crust for convenience without sacrificing taste
Can be made up to 48 hours in advance for stress-free entertaining
Impresses guests without requiring hours of prep work
Naturally has that gourmet, restaurant-quality appearance
Works beautifully as a make-ahead dessert for busy schedules
The nutmeg-topped finish adds a professional bakery touch

Ingredients

This eggnog pie recipe combines simple pantry staples with just a few special ingredients to create something truly spectacular. I’ve experimented with different ratios over the years, and this combination is what brings everything into perfect harmony.

Here’s what you’ll need:

1 (9-inch / 23 cm) unbaked pie crust (store-bought or homemade)
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
1 1/2 cups (360 ml) prepared eggnog (not the shelf-stable variety if possible, use quality eggnog)
5 large egg yolks (pasteurized eggs recommended)
1/2 cup (100 grams) granulated sugar
1/4 cup (30 grams) all-purpose flour
2 tablespoons (30 ml) cornstarch
2 teaspoons (10 ml) vanilla extract
1 1/2 teaspoons (7.5 ml) rum extract (or 2 tablespoons / 30 ml dark rum)
1/2 teaspoon (2.5 ml) ground nutmeg, plus extra for garnish
1/4 teaspoon (1.25 ml) ground cinnamon
Pinch of sea salt
2 tablespoons (28 grams) unsalted butter (for dotting the top before baking)

Tip: Look for eggnog that contains real eggs if you can find it, as it provides a richer, more authentic flavor to the finished pie.

Kitchen Equipment Needed

I’ve learned over the years that having the right tools makes this process so much smoother. When I first made this pie, I didn’t have half of these items and spent twice as long struggling through it.

Here’s what you’ll want to gather:

9-inch (23 cm) pie dish
Medium saucepan (3-quart / 2.8 liter capacity)
Whisk (for smooth, lump-free custard)
Measuring cups and spoons
Mixing bowls (at least two: one for dry ingredients, one for wet)
Fine mesh strainer (optional but helpful for removing lumps)
Wooden spoon or silicone spatula for stirring
Instant-read thermometer (optional but recommended for doneness)
Pie shield or aluminum foil (to prevent over-browning the crust)
Small plate or pie tin for keeping the crust warm

For best results, I always use a heavy-bottomed stainless steel saucepan to ensure even heat distribution and prevent scorching the custard.

Read Also: Pumpkin Pie Recipe

Recommended Products for This Recipe

Over the years of perfecting this eggnog pie, I’ve discovered that certain products can really elevate the final result. These are my personal favorites that make a genuine difference in how your pie turns out.

1. Quality Eggnog Base

Using premium eggnog is a game-changer for this recipe. Organic, full-fat eggnog creates a custard with incredible depth and richness that your guests will notice immediately.

Get it on Amazon

2. Pasteurized Eggs for Safety

I always use pasteurized eggs because it gives me peace of mind knowing there’s no food safety concern with the raw egg yolks.

Get it on Amazon

3. Pure Rum Extract

Don’t skip this ingredient or substitute vanilla for it. Pure rum extract provides that authentic holiday flavor that makes this pie sing.

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4. Ceramic Pie Dish with Fluted Edges

A quality ceramic pie dish distributes heat beautifully and gives you those gorgeous fluted edges that make the finished pie look bakery-worthy.

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5. Silicone Pie Shield

This reusable silicone shield prevents the crust from over-browning while the filling sets, and it’s an investment that lasts for years.

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Eggnog Pie Recipe | Light, Creamy Dessert for Holiday Brunch

Step-by-Step Instructions: How to Make Eggnog Pie

I’m going to walk you through each step in detail because I want this to come out perfectly for you. I’ve made this pie enough times to know exactly where people tend to run into trouble, and I want to help you avoid those pitfalls.

1. Prepare Your Pie Crust

Remove your pie crust from the freezer and allow it to thaw at room temperature for 10 minutes if frozen.
Carefully unroll the crust and place it into your 9-inch (23 cm) pie dish, making sure it sits evenly without any gaps.
Gently press the crust into the corners of the dish using your fingertips.
Trim any excess crust hanging over the edge with a sharp knife, leaving about a 1/2-inch (1.25 cm) overhang.
Fold the overhang under itself to create a thicker edge that’s less likely to burn.
Use a fork to prick the bottom of the crust all over, creating small holes that prevent puffing during baking.
Place the crust-lined dish in the refrigerator while you prepare the filling.
This step prevents the crust from shrinking during the initial bake and helps it hold its shape beautifully.

2. Preheat Your Oven

Set your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Allow the oven to fully preheat for about 15 minutes before you begin baking.
This ensures even, consistent heat throughout the cooking process.
Make sure the oven rack is positioned in the center for optimal heat distribution.

3. Combine Dry Ingredients

In a small mixing bowl, whisk together the all-purpose flour (1/4 cup / 30 grams), cornstarch (2 tablespoons / 30 grams), ground nutmeg (1/2 teaspoon / 2.5 ml), ground cinnamon (1/4 teaspoon / 1.25 ml), and sea salt (pinch).
Whisk these ingredients together thoroughly, breaking up any lumps that might be present in the spices.
This step prevents lumps from forming in your custard and ensures the spices are evenly distributed.
Set this mixture aside in a small bowl within arm’s reach of where you’ll be cooking.

4. Prepare the Custard Mixture

In a medium saucepan, combine the whole milk (2 cups / 480 ml) and heavy cream (1 cup / 240 ml) over medium heat.
Stir occasionally and allow the mixture to warm until it reaches about 160 degrees Fahrenheit (71 degrees Celsius), which should take about 8-10 minutes.
You want it steaming but not boiling, which would cause the eggs to scramble when added.
While the milk mixture warms, proceed to the next step to have your egg mixture ready.

5. Whisk the Egg Yolks

Separate 5 large eggs, reserving only the yolks in a separate mixing bowl (you can save the whites for another use).
Add the granulated sugar (1/2 cup / 100 grams) to the egg yolks.
Whisk the eggs and sugar together vigorously for about 2-3 minutes until the mixture becomes pale and slightly thick, creating a ribbon when you lift the whisk.
This pale appearance indicates that the sugar has partially dissolved and the eggs are well-incorporated.
Add the vanilla extract (2 teaspoons / 10 ml) and rum extract (1 1/2 teaspoons / 7.5 ml) to the egg mixture.
Whisk for another 30 seconds to combine the extracts thoroughly.

6. Create the Eggnog Custard

Slowly add the warmed milk and cream mixture to the egg mixture in a very thin stream, whisking constantly as you pour.
This gradual incorporation is crucial because it prevents the eggs from scrambling and creates a smooth custard.
Continue whisking for about 1 minute after all the milk has been added.
Strain the mixture through a fine mesh strainer into a clean bowl, pushing gently with a spatula to remove any small bits of cooked egg.
This straining step creates an incredibly smooth, velvety custard texture.
Whisk in the prepared eggnog (1 1/2 cups / 360 ml) until it’s fully incorporated.
The mixture should be smooth, pale, and creamy at this point.

7. Fill the Pie Crust

Remove your prepared pie crust from the refrigerator.
Carefully pour the eggnog custard mixture into the crust, filling it almost to the top but leaving about a 1/4-inch (6 mm) of space at the rim.
Dot the surface of the custard with small pieces of unsalted butter (2 tablespoons / 28 grams), spacing them evenly across the top.
These butter dots will create a richer crust on top as the pie bakes.
Sprinkle a light dusting of ground nutmeg over the entire surface for both flavor and visual appeal.

8. Protect and Bake

Place a pie shield around the crust edge or cover the edge with strips of aluminum foil to prevent over-browning.
This is especially important because the crust needs 45 minutes of baking and can burn easily.
Place the filled pie dish carefully onto the center oven rack.
Bake for 45 minutes at 350 degrees Fahrenheit (175 degrees Celsius).
The pie is done when the filling is set around the edges but still has a slight jiggle in the very center, about a 1-inch (2.5 cm) diameter circle in the middle.
The internal temperature should reach about 160 degrees Fahrenheit (71 degrees Celsius) at the edges but be a few degrees cooler in the very center.

9. Cool and Chill

Remove the pie from the oven and transfer it to a wire cooling rack.
Allow it to cool at room temperature for about 1 hour until it stops steaming.
After cooling at room temperature, transfer the pie to the refrigerator.
Chill for at least 4 hours, but preferably overnight, before serving.
This chilling time is essential because it allows the custard to fully set and develop its final texture and flavor.
The pie will firm up considerably and become easier to slice cleanly.

Eggnog Pie Recipe | Crowd-Pleaser for Christmas Parties

Tips for The Best Eggnog Pie

Getting perfect results isn’t hard, but there are definitely some tricks I’ve learned along the way that make a noticeable difference.

Here are my best-kept secrets:

Use fresh eggnog if available (purchased around the holidays), as it has a much richer flavor than shelf-stable varieties
Don’t skip the straining step, even if the custard looks smooth, because those tiny cooked egg bits affect the final texture
Watch the internal temperature carefully; a pie thermometer takes the guesswork out of determining doneness
The slight jiggle in the center is actually perfect and will continue to set as it cools and chills
If the crust edges are browning too quickly, cover them with a pie shield or foil tent at the halfway point
Make the pie one day ahead to allow the flavors to meld beautifully overnight
Don’t forget the butter dots on top; they create a delicious golden crust layer
Use a sharp, thin-bladed knife dipped in hot water and wiped dry between each slice for clean cuts
If you prefer a non-alcoholic version, replace the rum extract with an additional 1/2 teaspoon (2.5 ml) of vanilla extract
Serve directly from the refrigerator for the best texture and flavor

Read Also: Apple Pie Recipe

Serving Suggestions

The beauty of this eggnog pie is that it stands beautifully on its own, but I’ve discovered some wonderful ways to serve it that make it feel even more special.

Consider these serving ideas:

Slice and serve with a dollop of fresh whipped cream and a sprinkle of nutmeg on top
Pair a slice with a small cup of spiced hot chocolate for an indulgent dessert experience
Top with crushed gingersnap cookies for added texture and warmth
Serve alongside a small glass of bourbon or brandy for holiday entertaining
Add a cinnamon stick to each dessert plate for a festive presentation
Enjoy with freshly brewed coffee or a creamy latte
Create a dessert board with slices of pie, sugar cookies, and festive treats
Serve at room temperature (not chilled) on rare occasions for a different texture experience
Top with toasted nuts like pecans or almonds for added sophistication
Pair small slices with mulled apple cider for holiday gatherings

Variations of Eggnog Pie

Once you master the basic recipe, the fun begins because there are so many delicious directions you can take this dessert.

Here are some variations I’ve tested and loved:

Bourbon or Brandy Eggnog Pie: Replace the rum extract with 1/4 cup (60 ml) quality bourbon or brandy for a deeper, more sophisticated flavor
No-Bake Eggnog Pie: Use a pre-baked crust and prepare the filling with whipped cream folded in for a lighter, mousse-like texture
Mini Individual Eggnog Pies: Use small tartlet pans and reduce baking time to 20-25 minutes for elegant individual servings
Spiced Eggnog Pie: Add 1/4 teaspoon (1.25 ml) ground cloves and 1/4 teaspoon (1.25 ml) ground ginger for extra warmth
White Chocolate Eggnog Pie: Melt 4 ounces (113 grams) white chocolate and add it to the custard mixture before baking
Coconut Eggnog Pie: Replace 1/2 cup (120 ml) of the eggnog with unsweetened coconut cream and add 1 teaspoon (5 ml) coconut extract
Caramel Eggnog Pie: Drizzle caramel sauce over the top of the finished pie before chilling for a sweet surprise
Espresso Eggnog Pie: Add 1-2 teaspoons (5-10 ml) of instant espresso powder dissolved in the eggnog for a sophisticated twist
Cinnamon Roll Eggnog Pie: Layer cinnamon-swirled streusel on the bottom crust before adding the custard

Read Also: Pecan Pie Dump Cake

Storage and Reheating

I’ve made this pie dozens of times for parties and holiday gatherings, and I’ve learned exactly how to keep it fresh and delicious.

Follow these storage guidelines for the best results:

Store the pie covered with plastic wrap in the refrigerator for up to 4 days after baking
If you need to store it longer, wrap it first in plastic wrap, then in aluminum foil before freezing
The pie can be frozen for up to 2 months, though the texture is best within the first month
When thawing, allow the pie to thaw in the refrigerator overnight before serving for best texture
Don’t freeze a pie that’s already been sliced, as the individual pieces don’t thaw evenly
To serve chilled pie directly from refrigeration, remove it about 10 minutes before serving for optimal flavor
If you prefer warm pie (which is delicious), warm individual slices in a 300-degree Fahrenheit (150-degree Celsius) oven for 8-10 minutes
Reheated pie is best consumed the day of reheating rather than stored again
The pie is best served cold or at room temperature, never piping hot, as this compromises the custard texture
Always keep the pie covered when storing to prevent it from absorbing odors from the refrigerator

Nutritional Facts

Here’s the nutritional breakdown for one slice (1/8 of the pie):

Calories: 285 per slice
Total Fat: 16 grams
Saturated Fat: 9 grams
Cholesterol: 185 milligrams
Sodium: 210 milligrams
Total Carbohydrates: 28 grams
Dietary Fiber: 0 grams
Sugars: 22 grams
Protein: 6 grams

Please note: Nutritional values are approximate and calculated using standard USDA data. Values may vary based on specific brands and products used.

Health Benefits of Key Ingredients

While this is absolutely an indulgent holiday dessert, several of the key ingredients do offer nutritional benefits worth noting.

Here’s what makes some of these ingredients worth celebrating:

Eggs are packed with choline, which supports brain health and cognitive function throughout your life
Nutmeg contains compounds with anti-inflammatory properties and has been used in traditional medicine for centuries
Milk and cream provide calcium for bone health and strength, essential for everyone
Cinnamon helps regulate blood sugar levels and adds warmth without adding calories
The combination of spices like nutmeg and cinnamon creates antioxidant compounds that support overall wellness
Eggs provide lutein, which supports eye health and has been linked to better vision as we age
The B vitamins in eggnog support energy metabolism and nervous system function
Moderate portions of this dessert can be part of a balanced diet during the holiday season

Read Also: Sugar Cookies

FAQs About Eggnog Pie

1. Can I make eggnog pie without alcohol?

Absolutely! Simply replace the rum extract with an additional 1/2 teaspoon (2.5 ml) of vanilla extract, or omit it entirely if you prefer.

The pie will still be delicious, though the flavor profile will be slightly different without that warm, spiced note the rum extract provides.

2. Is it safe to use raw eggs in this recipe?

I recommend using pasteurized eggs for food safety when possible. Since the egg mixture reaches 160 degrees Fahrenheit (71 degrees Celsius) during cooking, it’s technically safe with standard eggs as well.

Always source your eggs from trusted sources and follow proper food safety practices if using unpasteurized eggs.

3. Can I use store-bought eggnog if I can’t find fresh?

You can use shelf-stable eggnog, though the flavor will be slightly different. The freshly-produced eggnog available during the holiday season has a richer, more authentic taste.

If using shelf-stable eggnog, choose one with the shortest ingredient list and highest quality ingredients available.

4. How far in advance can I make this pie?

This pie is absolutely perfect for advance preparation, which is one of its best qualities for holiday entertaining. Make it up to 48 hours ahead and store it covered in the refrigerator.

The flavors actually improve as the pie sits, making it an ideal dessert for stress-free hosting.

5. Can I freeze baked eggnog pie?

Yes, you can freeze the baked pie in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before serving for the best results.

Frozen pie is best used within the first month for optimal texture and flavor, though it remains safe to eat beyond that time.

Final Thoughts

Making this eggnog pie has become my favorite holiday tradition, and every time I pull it from the oven, I’m reminded of my grandmother and all those wonderful moments in her kitchen. The aroma alone fills your home with holiday magic before anyone even takes a bite.

This is truly a dessert that brings people together, whether you’re serving it at an intimate family dinner or a festive holiday party with friends. I hope you’ll take the time to make it for the people you love this season.

Try this eggnog pie and let me know how it turns out in the comments below. I’d absolutely love to hear about your experience, see photos of your finished pie, or learn if you tried any fun variations. Happy baking, and here’s to creating new holiday memories with this delicious dessert!

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