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. This eggnog pie will be a welcome addition to any holiday table!
I love eggnog as a dessert. If you do too, be sure to check out my Eggnog Cloud Pie, Eggnog Oatmeal Cookies, and Eggnog Ice Cream & Pound Cake.
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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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Want to try making your own eggnog?
Give one of these recipes a try.
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.
Should I prebake the crust?
You do not need to prebake the crust for this recipe. If you prefer to do so, 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 pre-bake 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, just substitute 2 tablespoons more eggnog for the liquor.
Rum Whipped Cream Topping
Note: this section contains affiliate links
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.
Other great holiday pies
Looking for other fabulous pies to make for the holidays? Some of my favorites are Candy Cane Pie, Sweet Potato Pie, Sugar Cream Pie Recipe, No-Bake Oreo Cream Pie, and Grandma’s Lemon Custard Pie.
What’s your favorite to serve and eat?
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Eggnog Custard Pie Recipe
Eggnog Custard Pie
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
Instructions
- 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 edges of 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.
Do you brush the entire pie crust with the beaten egg white or just the edges? Do you brush the inside or outside of the crust before placing it in the pie pan?
Jess, the crust should be in the pie pan, and it should be crimped how you want it. Then you’ll brush the edges of the crust with the beaten egg whites. Then you’ll fill the pie crust with the filling. I’ve updated the recipe card a bit for you as well. Hope that helps.
I made this pie yesterday as a New Year’s Eve treat. OMG it is amazingly delicious. It took less time to bake than expected and it came out smooth and creamy.