Eggnog Custard Pie is a delicious, easy to make, silky egg custard holiday pie that’s filled with the wonderful festive flavors of the season.
And we have a giveaway for a total of $370 in Christmas money! Make sure to scroll to the bottom of the post to enter to win! Use the Rafflecopter widget to enter!
What is Eggnog?
Eggnog, egg nog or egg-nog, is also known as milk punch or egg milk punch. It’s a rich, chilled, sweetened, dairy-based beverage, that’s traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks.
The idea of raw eggs often scares some people off. If this is you, feel free to try any of the packaged cartons of store-bought eggnog. They’re pasteurized (be sure to read the label as differences in brands may occur).
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If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.
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If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.
Want to try making your own eggnog?
Give one of these recipes a try.
Use your favorite deep-dish pie crust for this pie, whether that’s a store-bought crust or a from scratch crust. Use whatever makes you happy.
The one trick that you should not miss in this pie is brushing the egg white on the crust. It makes for a deliciously crispy perfectly browned crust.
If you use the crust from the refrigerator section of the grocery store, make sure to follow the package directions on thawing before you roll out the dough.
I have found a frozen pie crust that I like. If you use a frozen crust, there’s no need to defrost it. Simply do the egg wash on the crust, fill it, and bake.
You do not need to prebake the crust for this recipe. If you prefer to do so, simply prick holes in the bottom of the pie crust. Bake the empty pie crust for 15 minutes at 350° F to partially cook the crust.
If you prebake the crust, be sure to keep an eye on it while baking the filled pie. If the crust is browning too much during the baking of the filled pie, simply cover the crust with aluminum foil to prevent more browning.
What can I use instead of brandy or rum?
If you don’t drink alcohol, or don’t have any brandy or rum around, simply substitute 2 tablespoons more eggnog for the liquor.
Rum Whipped Cream Topping
Want a fun and festive topping for your Eggnog Custard Pie? Mix up the following to make a delicious whipped cream.
When I make homemade whipped cream, I love my whipped cream dispenser. I add all the ingredients to the bowl of the dispenser, insert the cartridge, follow any manufacturer instructions, and I have ready made perfect whipped cream.
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It’s time for a Christmas giveaway!
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Eggnog Custard Pie Recipe
Eggnog Custard Pie
- Preheat oven to 350° F.
- Beat eggnog, eggs, brandy, and vanilla in a large bowl. Add sugar, salt, and nutmeg, and mix well.
- Brush the crust with the beaten egg white.
- Transfer the filling to the crust, and bake 25 minutes. Cover the pie with foil and bake 30 to 40 minutes longer, or until a knife inserted into the center of the pie comes out clean.
- Allow pie to cool on a wire rack. The filling will continue to cook and solidify while it cools. Garnish pie with whipped cream and a sprinkle of nutmeg if desired.
- Store pie in refrigerator.