Eggnog Pie Recipe: The Perfect Holiday Dessert
Ingredients for Eggnog Pie
- 1 pre-made or homemade pie crust
- 2 cups eggnog (store-bought or homemade)
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp all-purpose flour
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (plus extra for garnish)
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Whipped cream, for topping
How to Make Eggnog Pie
Step 1: Prepare the Pie Crust
- Pre-Bake the Crust: If using a store-bought or homemade crust, pre-bake it according to the package directions or recipe. Allow it to cool while you prepare the filling.
Step 2: Make the Eggnog Pie Filling
- Heat the Eggnog: In a medium saucepan, whisk together the eggnog, sugar, cornstarch, flour, salt, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, until the mixture starts to thicken and comes to a gentle simmer. Remove from heat.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot eggnog mixture to the yolks while whisking constantly to temper them (this prevents the yolks from scrambling). Once tempered, slowly pour the yolk mixture back into the saucepan with the remaining eggnog mixture.
- Cook Until Thickened: Return the saucepan to the heat and cook for another 2-3 minutes, stirring constantly, until the mixture thickens into a custard-like consistency. Remove from heat and stir in the butter and vanilla extract.
Step 3: Fill and Chill the Pie
- Fill the Crust: Pour the eggnog filling into the pre-baked pie crust, smoothing the top with a spatula.
- Chill the Pie: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Step 4: Garnish and Serve
- Top with Whipped Cream: Just before serving, top the pie with a generous amount of whipped cream and a sprinkle of ground nutmeg for garnish.
