Description
Chilled Eggnog Pie is a creamy, spiced holiday dessert that combines the festive flavors of traditional eggnog with a smooth, custard-like filling set in a flaky pie crust. Enhanced with warm spices, vanilla, and an optional splash of bourbon or rum, this easy-to-make pie is perfect for holiday gatherings and serves 16–20 slices.
Ingredients
Scale
Pie Crust
- 2 (9-inch) deep-dish pie crusts, homemade or store-bought, pre-baked
- Optional: gingersnap or graham cracker crust for added flavor
Filling
- 4 cups full-fat eggnog (store-bought or homemade)
- 1 cup granulated sugar
- ½ cup cornstarch
- ½ tsp salt
- ½ tsp ground nutmeg
- 8 large egg yolks
- 2 tsp vanilla extract
- 4 tbsp unsalted butter
- 2 tbsp bourbon or dark rum (optional)
Toppings
- Homemade whipped cream or store-bought
- 2 tsp maple syrup (to whip into cream for flavor)
- Ground cinnamon or nutmeg for dusting
Instructions
- Pre-Bake the Crusts: If using frozen pie shells, bake according to the package directions until golden. Allow the crusts to cool completely before filling.
- Make the Filling Base: In a medium saucepan, whisk together sugar, cornstarch, salt, and ground nutmeg. Gradually add the eggnog while whisking until the mixture is smooth.
- Temper the Egg Yolks: In a small bowl, beat the egg yolks. Slowly whisk a small amount of the warm eggnog mixture into the yolks to temper them and prevent scrambling, then return all of the yolk mixture back into the saucepan with the eggnog mixture.
- Cook the Filling: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a custard consistency, about 7–10 minutes.
- Add Flavorings: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, and bourbon or dark rum if using, until fully incorporated and smooth.
- Fill the Pie Crusts: Pour the filling evenly into the cooled pie crusts. Smooth the tops with a spatula and cover each pie loosely with plastic wrap to prevent a skin from forming.
- Chill the Pies: Refrigerate the pies for at least 4 hours, preferably overnight, to set properly and develop flavor.
- Prepare the Topping and Serve: Whip the cream with maple syrup for added flavor, or use store-bought whipped cream. Just before serving, top each pie with the whipped cream and lightly dust with ground cinnamon or nutmeg for a festive touch.
Notes
- For an extra festive crust, consider using gingersnap or graham cracker crusts instead of traditional pie crust.
- Tempering the egg yolks is critical to prevent curdling and achieve a smooth custard.
- If you prefer a non-alcoholic version, omit the bourbon or rum without affecting the flavor significantly.
- The pie can be made up to 2 days in advance and kept refrigerated until ready to serve.
- Make sure to cover the pie with plastic wrap touching the filling surface to avoid skin formation.
