The Memory Behind This Treat

The first time I made Eggnog Pie, it was purely out of self-preservation. Every year, my dad buys enough eggnog to supply a small village, then forgets about half of it in the back of the fridge. One December, staring down three unopened cartons and a very judgmental fridge shelf, I decided the only sane solution was to turn it into dessert. I remembered the way my grandmother used to serve eggnog in her pressed-glass punch bowl, with a blizzard of nutmeg on top, and I wanted to capture that same cozy feeling—but in sliceable form. That’s how this pie was born: equal parts nostalgia, resourcefulness, and a very real desire not to waste good nog.

It quickly became the “surprise hit” on our holiday table. The year I tested this recipe, I made a classic pumpkin pie, a chocolate tart, and this new Eggnog Pie, fully expecting it to be the underdog. Instead, everyone went suspiciously quiet after the first bite—the kind of silence that tells you you’ve done something very, very right. My brother, who insists he “doesn’t like eggnog,” went back for seconds and then wrapped up a slice “for the road.” The smooth, custardy filling and buttery graham cracker crust ended up stealing the show from desserts that had been family staples for years, much like my pumpkin cheesecake did the first time I swapped it in for regular pumpkin pie.

Now, making this Eggnog Pie has become my unofficial signal that the holidays have really started. I stir the custard on the stove while the house fills with that warm, spiced aroma of nutmeg and cinnamon, and I’m instantly back in my childhood kitchen, stealing sips of eggnog when no one was looking. It’s the kind of recipe you reach for when you want something festive without fuss—no rolling pie dough, no water bath, just simple steps and a little patience while it chills. Every time I pull this pie from the fridge, finish it with softly whipped cream, and grate fresh nutmeg over the top, it feels like an edible toast to all those messy, cozy, wonderfully imperfect holiday memories.

How To Make It (Mix & Ingredients)

To build the base of this Eggnog Pie, you’ll start with a simple graham cracker crust. In a medium bowl, mix the graham cracker crumbs, sugar, nutmeg, and melted butter until the crumbs look like damp sand and clump together when you squeeze a handful. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish—use the bottom of a measuring cup to really pack it in so it doesn’t crumble later. Bake at 350°F for 10–12 minutes, just until lightly golden and fragrant, then let it cool completely. The cooling step matters: if the crust is warm when you add the filling, your silky Eggnog Pie can turn a bit weepy around the edges.

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Instructions Process of Eggnog Pie

Next comes the heart of the recipe: that creamy, custardy eggnog filling. In a medium saucepan off the heat, whisk together the eggnog, egg yolks, cornstarch, and sugar until completely smooth—no streaks of yolk and no dry cornstarch pockets. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon; you should be able to drag your finger through it and see a clean line. Take it off the heat and stir in the vanilla, nutmeg, cinnamon, and a pinch of salt for balance. Let the custard cool for about 10–15 minutes, whisking once or twice so it stays smooth, then pour it into the cooled crust. From there, the fridge does the work: chill your Eggnog Pie for at least 4 hours so it slices cleanly and holds up beautifully under a cloud of whipped cream.

Make-Ahead & Storage

This Eggnog Pie is a make-ahead dream, which is exactly what you want during a busy holiday week. You can fully assemble the pie (custard poured into the baked crust) up to 2 days in advance, then cover it tightly with plastic wrap, pressing it gently against the surface of the custard to prevent a skin from forming. Keep it in the coldest part of your fridge, away from anything with strong odors like onions or garlic. Hold off on adding the whipped cream until shortly before serving so it stays fluffy and picture-perfect. If you like planning ahead, you can also bake the graham cracker crust a day early, cool it, and store it at room temperature, wrapped well.

For storage, once your Eggnog Pie is topped with whipped cream, it will keep in the refrigerator for about 2 days, though the crust will gradually soften from the moisture. To protect the whipped cream and keep it from absorbing fridge smells, loosely tent the pie with plastic wrap or an upside-down cake dome, avoiding direct contact with the topping if you can. If you know you’ll have leftovers, you can slice and store pieces in individual airtight containers for easier late-night snacking. I don’t recommend freezing this pie; the eggnog custard tends to become grainy and the whipped cream can separate once thawed. If you want a dessert that freezes better, something like a no-bake cheesecake or a classic pumpkin pie with a sturdier filling will hold up much more gracefully.

Best Ingredients & Party Variations

For the creamiest Eggnog Pie, start with full-fat eggnog. The extra richness helps the custard set silky-smooth instead of wobbly or thin. I prefer a high-quality refrigerated eggnog (often near the milk) rather than shelf-stable, because the spices and dairy flavor tend to be fresher. Use fresh egg yolks with firm, round centers; if your yolks look watery, the custard can turn out less velvety. Real vanilla bean paste adds those pretty specks and a deep bakery-style flavor, but you can swap in pure vanilla extract if that’s what you have. And don’t skip the freshly grated nutmeg on top—jarred works in the filling, but that last dusting of fresh nutmeg makes your Eggnog Pie taste like true holiday coziness.

For the crust, classic graham crackers are always a hit, but you can play a little depending on your crowd. Use gingersnaps for a spicier, more dramatic base, or vanilla wafers if you want a milder, kid-friendly version for a big family dessert spread. At parties, I like to serve mini Eggnog Pies in individual tart shells or even sturdy cupcake liners pressed with graham crumbs, so everyone gets their own little custard cloud. For a boozy grown-up twist, whisk 1–2 tablespoons of dark rum or bourbon into the cooled custard before chilling, then clearly label it as adults-only. You can also dress things up with toppings: crushed candied pecans, a caramel drizzle, or even a little shard of brittle on each slice make your Eggnog Pie look ready for the fanciest holiday table.

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Serving of Eggnog Pie

Conclusion

If you’re anything like me, dessert isn’t just about something sweet on a plate—it’s about the tiny, shining moments that gather around it. This Eggnog Pie has seen its fair share of those moments in my kitchen: quiet weeknights where we sliced it a little too early, holiday dinners where someone “just wanted a sliver” and came back for seconds, and late-night fridge visits with a fork and no plate in sight. It has a way of turning an ordinary evening into something a little more special.

I hope this pie finds a place at your table, too—whether it’s the star of your holiday dessert spread, a surprise treat for neighbors, or the dish you make just because you felt like celebrating a Tuesday. Don’t worry if the crust isn’t perfect or the whipped cream isn’t swirled just so; the people you share it with will remember how it tasted and how it made them feel, not how precise your piping looked.

If this recipe warmed your kitchen and your heart, I’d love for you to try it, tweak it, and make it your own family tradition. For more delicious recipes like this, follow us on social media!

Recipe

Eggnog Pie

Creamy, spiced eggnog custard in a buttery graham cracker crust, topped with whipped cream and nutmeg for the perfect holiday dessert.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 1 servings

Calories 320 kcal

Ingredients

  

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter melted
• 1/4 teaspoon ground nutmeg
• 2 cups full-fat eggnog
• 4 large egg yolks
• 1/4 cup cornstarch
• 1/4 cup granulated sugar
• 1 teaspoon vanilla bean paste
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla bean paste
• Freshly grated nutmeg for garnish

Instructions

 

• Preheat the oven to 350°F. In a medium bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, 1/4 teaspoon ground nutmeg, and melted butter. Stir until the crumbs are evenly moistened.
• Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Bake for 10 to 12 minutes, until set and fragrant. Remove from the oven and let the crust cool completely on a wire rack.
• In a medium saucepan off the heat, whisk together the eggnog, egg yolks, cornstarch, and 1/4 cup granulated sugar until smooth and fully combined.
• Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, 6 to 8 minutes. Do not let it boil vigorously.
• Remove the pan from the heat and whisk in 1 teaspoon vanilla bean paste, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, and salt until smooth.
• Let the custard cool for about 10 to 15 minutes, whisking occasionally so it stays smooth, then pour it into the cooled graham cracker crust and spread evenly.
• Cover the surface of the custard directly with plastic wrap to prevent a skin from forming, then refrigerate the pie for at least 4 hours, or until fully set and chilled.
• Just before serving, place the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla bean paste in a chilled mixing bowl. Beat with a hand mixer or stand mixer on medium-high speed until soft peaks form.
• Remove the plastic wrap from the pie and spread or pipe the whipped cream evenly over the chilled custard filling.
• Sprinkle the top with freshly grated nutmeg, slice with a sharp knife, and serve the Eggnog Pie chilled.

Notes

- Use full-fat eggnog for the creamiest, most stable custard texture.
- Make the pie up to 2 days ahead; add whipped cream and nutmeg just before serving for best texture.
- For cleaner slices, chill the pie overnight and wipe the knife clean between cuts.
- Store leftover pie covered in the refrigerator for up to 3 days.

Keyword custard pie, eggnog dessert, Eggnog Pie, graham cracker crust, holiday pie, Vegetarian