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