Description

This Chilled Eggnog Pie is a creamy, spiced holiday dessert perfect for festive gatherings. Featuring a rich eggnog custard filling infused with warming nutmeg and an optional splash of bourbon or dark rum, this pie offers a classic holiday flavor with a luscious, silky texture. Set in a flaky pre-baked crust, it’s topped with maple-sweetened whipped cream and a sprinkle of cinnamon or nutmeg, making it an elegant and comforting treat for the holiday season.

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)

Topping

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

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Instructions

Pre-Bake the Crusts: If using frozen or store-bought pie shells, bake according to package directions until golden brown. Allow them to cool completely before filling to prevent sogginess.
Prepare the Filling Base: In a medium saucepan, whisk together sugar, cornstarch, salt, and ground nutmeg until evenly combined. Gradually pour in the eggnog, whisking constantly to create a smooth mixture without lumps.
Temper the Egg Yolks: In a small bowl, beat the egg yolks lightly. Slowly add a small amount of the warm eggnog mixture to the yolks while whisking continuously to temper and prevent curdling. Then, pour the tempered yolks back into the saucepan with the rest of the mixture.
Cook the Filling: Place the saucepan over medium heat and cook the custard mixture, stirring constantly, until it thickens noticeably, about 7 to 10 minutes. The mixture should coat the back of a spoon.
Add Flavorings: Remove the saucepan from heat. Stir in the unsalted butter until melted and fully incorporated. Next, mix in vanilla extract and bourbon or dark rum if using, to infuse classic eggnog notes.
Fill the Crusts: Pour the hot filling evenly into the cooled pie crusts, smoothing the tops for an even surface. Cover each pie surface directly with plastic wrap to prevent a skin from forming on the custard.
Chill: Refrigerate the pies for at least 4 hours or preferably overnight to allow the filling to set and flavors to meld.
Serve: Before serving, whip the cream with maple syrup until soft peaks form, then top the pies generously. Finish by dusting with ground cinnamon or nutmeg for an aromatic garnish.

Notes

For extra flavor, consider using a gingersnap or graham cracker crust in place of a traditional pie crust.
Make sure to temper the egg yolks carefully to avoid scrambling when mixing with the hot liquid.
If you prefer a non-alcoholic version, simply omit the bourbon or dark rum.
Cover the surface of the pie filling with plastic wrap immediately to prevent a skin from forming as it cools.
Refrigeration time is crucial for the pie to set properly – don’t rush the chill time.
Maple syrup in the whipped cream adds a delicious sweet depth but can be adjusted to taste or omitted.