Description

Chilled Eggnog Pie is a creamy, spiced holiday dessert that combines the classic flavors of eggnog with a smooth, custard-like filling set in a flaky pie crust. This festive treat features a luscious blend of eggnog, nutmeg, and bourbon or dark rum for a warm holiday kick, finished with a homemade whipped cream topping and a dusting of cinnamon or nutmeg for extra seasonal charm.

Ingredients

Scale

Pie Crust

2 (9-inch) deep-dish pie crusts (homemade or store-bought, pre-baked)
Optional twist: Swap for 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 for a classic eggnog kick)

Topping

Homemade whipped cream (or store-bought)
2 tsp maple syrup (whip into cream for flavor)
Ground cinnamon or nutmeg for dusting

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Instructions

Pre-Bake the Crusts: If using frozen pie shells, bake according to package directions until golden brown. Allow the crusts to cool completely to ensure a crisp base for the filling.
Make the Filling: In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg. Gradually pour in the eggnog while whisking until the mixture is smooth and free of lumps.
Temper the Egg Yolks: In a small bowl, beat the egg yolks lightly. Slowly whisk a small amount of the warm eggnog mixture into the yolks to temper them, preventing curdling. Then, return the tempered egg yolk mixture back into the saucepan with the remaining eggnog mixture.
Cook the Filling: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens to a smooth custard consistency, about 7 to 10 minutes. Be careful not to let it boil.
Add Flavorings: Remove the thickened filling from heat and stir in the unsalted butter, vanilla extract, and bourbon or dark rum if using. Mix until fully incorporated and silky.
Assemble the Pies: Pour the warm filling evenly into the cooled pie crusts. Smooth the tops with a spatula, then cover the pies with plastic wrap directly on the surface to prevent a skin from forming.
Chill: Refrigerate the pies for at least 4 hours or, ideally, overnight to allow the filling to set fully and the flavors to meld.
Serve: Before serving, whip the cream with maple syrup and dollop generously over each slice. Finish with a light dusting of ground cinnamon or nutmeg for an aromatic, festive touch.

Notes

Use full-fat eggnog for the creamiest texture and richest flavor.
For a non-alcoholic version, simply omit the bourbon or rum.
Swapping the crust for gingersnap or graham cracker adds a complementary spicy or sweet dimension.
Chilling overnight enhances the set and melds the spices beautifully.
To prevent lumps in the custard, temper the egg yolks carefully and stir constantly while cooking.