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!
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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.
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).
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.
Should I prebake the crust?
You do not need to prebake the crust for this recipe.
If you prefer to prebake, 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.
Can I freeze the pie?
Yes, you can freeze the Eggnog Custard Pie, just know that the texture and flavor might be slightly affected by the freezing and thawing steps. Custard is one of those things that can be questionable to freeze.
I would recommend using it within 2 months so it doesn’t pick up any off flavors from the freezer as well.
Here’s how to freeze: Make sure to cool it completely before placing it in the freezer.
Wrap it tightly in a couple of layers of plastic wrap. Be sure to use plastic wrap suitable for the freezer. Then place the wrapped pie into a freezer storage bag for an extra layer of protection.
Place it on a solid foundation in the freezer so you don’t risk the custard getting messed up before it’s frozen.
When you’re ready to eat it, place it in the fridge for about 24 hours to let it thaw completely.
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.
My mom always used 7up when I was a kid as a replacement for any booze in a recipe, you could also try that.
Rum Whipped Cream Topping
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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.
You can also make whipped cream in a mason jar. Check out my post What to do with Leftover Cream for the recipe and more details.
Other great holiday pies
What’s your favorite to serve and eat?
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Eggnog Custard Pie Recipe
Eggnog Custard Pie
- Preheat oven to 350° F.
- Mix the 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.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.