Eggnog Custard Pie

Name: Eggnog Custard Pie
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8 servings
Ingredients: 2 cups eggnog; 3 eggs; 2 tablespoons brandy or rum; 1 teaspoon vanilla extract; 1/3 cup granulated sugar; 1/8 teaspoon salt; ¼ teaspoon nutmeg (plus additional for garnishing); 1 unbaked pie crust; 1 large egg white beaten until frothy

November 7, 2018 by Debi 100 Comments

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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.

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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.

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. Or, if you make this recipe, tag @lifecurrents on Instagram. Or you can upload a photo (I would love to see) via the pin.

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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.

Alton Brown’s eggnog

The Kitchn’s eggnog

Pie crust

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.

Using a stand mixer or a hand mixer beat 1 cup whipping cream in a medium bowl until soft peaks form. Add 3 tablespoons powdered sugar and 1 teaspoon rum or brandy, and beat until stiff peaks form.

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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