Eggnog Custard Pie

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?