Eggnog custard pie is a baked pie that is a beloved holiday favorite. The delicious dessert includes a buttery, flaky pie crust and a rich, sweet eggnog custard filling. Serve each slice with a dollop of whipped cream and pie crust stars for a festive and delicious treat!
What is eggnog custard pie?
Unlike no-bake eggnog pie, eggnog custard pie is a baked pie. A classic pastry pie crust is filled with a sweet eggnog custard filling and then baked until set. It’s a delicious pie for Christmas and the holidays!
This rich and creamy Christmas custard pie is an easy dessert that’s perfect for the holiday season. Whether you’re hosting a family dinner, attending a church social, or looking for a Christmas pie, you’ve come to the right place.
Let’s talk about the ingredients that go into this eggnog custard pie recipe! As always, scroll to the recipe card toward the end of the post for exact measurements.
- Unbaked pie crust: You need a 9-in deep dish pie crust. I used my homemade 3-ingredient pie crust, but a pre-made pie shell or refrigerated pie dough will work too.
- Eggnog is the main component of the custard filling. Use your favorite store-bought brand or whip up a batch of homemade eggnog. Our vanilla eggnog and condensed milk eggnog are great options.
- Eggs: 4 large eggs give the filling structure and ensure it sets. Leave the eggs out on the counter to warm to room temperature before you get baking.
- Granulated sugar provides the perfect amount of sweetness.
- Cornstarch helps to thicken the filling.
- Nutmeg: A sprinkle of nutmeg adds warmth and is a lovely finishing touch to the pie.
How to make eggnog custard pie
Eggnog custard pie may seem intimidating at first glance, but is incredibly easy to make. I promise you it’s not more complicated than other pie recipes. Let’s go over the process step-by-step:
#1: Prebake pie crust
- Roll out the crust and place it on your pie plate. Trim and crimp the edges as desired.
- Line the pie crust with a piece of parchment paper and a piece of tin foil. Fill with pie weights or dried beans, evenly distributing them around the pie dish. You need 2 standard sets of pie weights.
- Pre-bake the crust at 400°F for 10 minutes.
- Then carefully remove the pie weights, tin foil, and parchment (baking) paper and bake for another 10 minutes.
- Reduce the oven temperature to 350°F.
#2: Mix filling
- In a large mixing bowl, whisk together the cornstarch and sugar until well combined.
- Whisk in the eggs, one at a time, until everything is well combined. Stir in the eggnog.
#3: Bake eggnog pie
- Pour the eggnog custard into the pre-baked pie crust. Sprinkle with nutmeg.
- Bake for 45 to 50 minutes, until the edges are set, and the center is still slightly soft.
- After 20 minutes, cover the edge of the pie crust with strips of foil to prevent burning.
- Remove the pie from the oven. Place on a wire rack to cool to room temperature. Then refrigerate the pie for at least 4 hours or overnight.
Eggnog custard pie is one of the world’s simplest pie recipes, but there are still a few things to look out for. Follow my tips below to guarantee flawless results!
- Egg wash: To give the pie crust a beautiful golden color, whisk 1 egg to break up the egg yolk. Then use a pastry brush to lightly brush the wash over the crust. This will also seal the crust and help to prevent a soggy bottom.
- Whisk the sugar and cornstarch first: Before adding the eggs and eggnog, be sure to combine the sugar and cornstarch thoroughly. If cornstarch is exposed to liquid before it’s mixed with the sugar, it will clump up.
- How do I know the pie is done baking? The pie is done when the filling is mostly set. The edges will look set, and the top will begin to brown slightly. When you gently shake the pan, the pie should jiggle a little in the center (like Jell-O) but no longer be liquid. The filling will continue to firm up as it cools.
- Let the pie set before slicing: Don’t try to cut your eggnog custard pie before it has properly set – the center might still be soft, and you won’t get clean slices. The pie has to cool completely on the counter, then chill and fully firm up in the fridge.
Variations & garnishes
Eggnog custard pie is a great dessert because it’s so easy to customize. You can play with the flavor and add many types of garnishes and toppings.
- Different eggnog flavors: Prepare the recipe with chocolate eggnog, cinnamon eggnog, peppermint eggnog, or chai eggnog.
- Pumpkin pie spice: For a warm and cozy aroma, add 1 teaspoon pumpkin pie spice to the filling and sprinkle the top of the pie with pumpkin pie spice.
- Chocolate: Use 1/2 cup sugar and add 3 tablespoons unsweetened cocoa powder.
- Brown sugar: Replace the granulated sugar with the same amount of brown sugar for a slight toffee taste.
- Boozy: Stir 2 to 3 tablespoons brandy, whiskey, rum, or bourbon into the pie filling.
- Pie crust stars: I used this set of snowflake plunger cutters to stamp out cookies from leftover pie dough. They bake at 350°F / 180°C / gas mark 4 for about 7 to 9 minutes.
- Whipped cream: Serve the pie with a dollop of whipped cream or pipe tuffs of whipped cream onto the pie.
- Powdered sugar: You could also dust the pie with a snowy blanket of powdered sugar. Do this right before serving, or the powdered sugar will absorb into the pie.
Once the pie has firmed up, slice and serve it chilled or at room temperature. Add a dollop of whipped cream and a sprinkle of nutmeg on top to perfect the festive look. Frosted cranberries or a dusting of powdered sugar are also nice touches.
How to store eggnog custard pie
Allow the pie to cool to room temperature. Then cover loosely with foil and store in the refrigerator. It will last for 3 to 4 days
I like to place my eggnog custard pie into a large airtight container to keep it fresh tasting. Alternatively, wrap the pie in plastic or aluminum foil.
Make eggnog custard pie ahead of time
Since it needs to chill anyway, eggnog custard pie is a great make-ahead dessert for the holidays. You can prepare it 1 to 2 days in advance and then refrigerate it until ready to serve.
Hold off on any toppings and garnishes before serving so your pie looks best.
Freeze baked eggnog pie
This easy custard pie recipe freezes well. Cut any remaining pie into slices and place them uncovered in the freezer. Once frozen, wrap each portion in plastic and put them back into the freezer.
You can also freeze the whole pie by wrapping the pie pan in several layers of plastic wrap. I recommend freezing the pie without any garnishes.
Eggnog pie can be frozen for up to 3 months. When you’re ready to enjoy it, let the slices or pie thaw overnight in the fridge.
- 1 unbaked pie crust (9-in / 23 cm, deep-dish)
- 2 1/2 cups / 600 ml / 20 fl oz eggnog
- 4 eggs
- 1/3 cup / 65 g / 2.3 oz granulated sugar
- 3 tbsp cornstarch
- 1/2 tsp freshly grated nutmeg
- Preheat oven. Preheat your oven to 400°F / 200°C / gas mark 6.
Prepare pie crust. Roll out the crust and place it on your pie plate. Trim and crimp the edges as desired. Skip this step if using a pre-made crust in a disposable pie tin.
- Prebake pie crust. Line the pie crust with a piece of parchment (baking) paper and a piece of tin foil. Fill with pie weights or dried beans, evenly distributing them around the pie dish. You need 2 standard sets of pie weights. Pre-bake the crust for 10 minutes. Then carefully remove the pie weights, tin foil, and parchment (baking) paper and bake for another 10 minutes. Reduce the oven temperature to 350°F / 180°C / gas mark 4.
- Combine sugar and cornstarch. In a large mixing bowl, whisk together the cornstarch and sugar until well combined.
- Mix pie filling. Whisk in the eggs, one at a time, until everything is well combined. Stir in the eggnog.
- Bake pie. Pour the eggnog custard into the pre-baked pie crust. Sprinkle with nutmeg. Bake for 45 to 50 minutes, until the edges are set, and the center is still slightly soft. Cover the edge of the pie crust with strips of foil to prevent burning.
- Refrigerate. Remove the pie from the oven. Place on a wire rack to cool to room temperature. Then refrigerate the pie for at least 4 hours or overnight.
- Serve. Once the pie has firmed up, slice and serve it chilled or at room temperature. Add a dollop of whipped cream and a sprinkle of nutmeg on top to perfect the festive look. Frosted cranberries or a dusting of powdered sugar are also nice touches.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 112mgSodium: 157mgCarbohydrates: 26gFiber: 0gSugar: 12gProtein: 6g
Why you should make eggnog custard pie
- Festive: Baked eggnog pie is perfect for those looking for a holiday pie that doesn’t include pumpkin, pecans, or cranberries.
- Taste + texture: The pie is filled with the traditional holiday flavors of eggnog and nutmeg. The buttery pie crust contrasts beautifully with the creamy custard filling.
- Easy: It doesn’t get much simpler than this Christmas custard pie. It’s made with a few simple ingredients that you probably always have at home during the holiday season.
More Christmas pie recipes
A homemade pie is the best way to end a meal. Here are a few more holiday pie recipes That I’ll think you’ll love. Luscious and irresistible, they are everything you want in a dessert.