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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. 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, Eggnog Rice Pudding, Eggnog Ice Cream, and Eggnog Pound Cake.
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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?
Try making your own eggnog with this recipe.
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. It’s by Marie Callendar’s, and it’s already shaped and in a pie tin, ready to go!
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 spirit in a recipe, you could also try that.
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.
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
Looking for other fabulous pies to make for the holidays? Some of my favorites are Candy Cane Pie, Sweet Potato Pie, 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 deep dish pie crust
- 1 large egg white beaten until frothy
Instructions
- 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.
Notes
Nutrition
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.
jackie lauren
I always do my shopping online on black friday then in stores but I lost an 11 year job and no money coming in so I am making cookies and pies as holiday gifts this year.I so love egg nog have a giant glass on thanksgiving and christmas and new year eve.Oh I know the calories are alot but so darn tasty.Love the egg nog recipe is so yuumy
Lydia Goodman
Mmmmm, pie. Mmmmm, eggnog. Super yummy dessert. Thank you.
kathy pease
I try to do mine way in advance of Thanksgiving
Kriss k
It depends. Things have been tough since my husband lost his job so I don’t have anything yet.
Kathryn
Hi! I was wondering if this pie could be stored in the freezer? I would really like to be able to freezer for a long period of time (wrapped in separate slices, by the way) and get one out whenever I’m craving eggnog 🙂
Let me know, because this recipe sounds awesome and easy! Thanks!
Debi
Kathryn, I’ve never frozen a custard pie. But, I do know that you can buy frozen pies at the store, so I don’t see why you couldn’t do that. To defrost it, I’d take it out of the freezer and leave it in the fridge overnight, then the next day it would probably be great. Let me know if you try it; I’d love to hear back. And, the pie was definitely a winner! We ate it so quickly!
Jess
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?
Debi
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.
Juanita
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.
Heather J
Hi! I love how easy the recipe is BUT I need help. I followed the directions exactly. And I’m not sure if I under beat it or over beat it but it’s not the smooth custard texture I was hoping for. It came out more like an eggnog scrambled egg lol. Lots of air bubbles and not smooth and creamy. What did I do wrong? Would baking it longer help? I did the 25 and foil for 30. Thank you!!
Debi
Heather, it sounds to me like you’ve over mixed it. Maybe the word “beat” was too strong for this. I mix the eggs into the eggnog with a fork so they are combined. I think I’ll update the wording in the recipe card to make it a little clearer. Thanks!
Nancy
Just made this Eggnog Custard pie – one of 4 traditional pies. I am shocked to learn how many people like eggnog! It was the first pie to disappear. It was beautiful and delicious. Next year I will cut out one of the others and make 2 of these.
Rosie
Came out OK except too sweet for me. Next time I would only use 1/2 the sugar.
Debi
Rosie, also, keep in mind that some eggnogs are much sweeter than others.
Leimomi
HOLY CANNOLI THIS CAME OUT GORGEOUS! The real test is waiting for it to cool nowThank you for sharing this recipe!
Connie
Hello! Great recipe! Does this pie freeze? Sorry if you already answered this…I didn’t see it.
Debi
Connie, thanks!
I don’t think you missed it, and I’ll go back and add it for others as well.
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.
Lizzie
I tried this recipe and it turned out amazing! Everyone loved it and have requested it fot Christmas!
pat
This pie is amazing! Easy to make and absolutely delicious.
Betty
I tried it! It came out lovely