Eggnog Custard Pie

4.86 from 63 votes

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.

Course Dessert

Cuisine American

Keyword eggnog, pie

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 219kcal

Author Debi

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

If you don’t drink alcohol, or don’t have any brandy or rum around, just substitute 2 tablespoons more eggnog for the liquor.

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.

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.

Nutrition