Eggnog Pie
This creamy, festive eggnog pie captures the nostalgic flavors of the holiday season. Made with rich eggnog, warm spices, and a buttery crust, it's an irresistible dessert for any gathering.
Equipment
- Medium Saucepan
- Whisk
- 9-inch pie dish
- Plastic Wrap
Ingredients
graham cracker crust
- 1 9-inch graham cracker crust store-bought or homemade
Filling
- 2 cups eggnog full-fat recommended
- 1/2 cup granulated sugar
- 3 tbsp cornstarch for thickening
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
Topping
- whipped cream for garnish
- extra nutmeg for sprinkling
Instructions
- Prepare the crust: If using a store-bought graham cracker crust, set it aside. For a homemade version, mix 1 ½ cups crushed graham crackers, ¼ cup sugar, and 6 tbsp melted butter. Press into a 9-inch pie dish and bake at 350°F (175°C) for 10 minutes. Let cool completely.
- In a medium saucepan, whisk together sugar, cornstarch, nutmeg, and cinnamon.
- Slowly pour in the eggnog while whisking constantly to prevent lumps.
- Cook over medium heat, stirring frequently, until the mixture thickens, about 5–7 minutes.
- Remove from heat and stir in the vanilla extract.
- Pour the warm filling into the cooled crust and smooth the top.
- Let the pie cool to room temperature before covering with plastic wrap.
- Refrigerate for at least 4 hours (or overnight) until fully set.
- Before serving, top with whipped cream and sprinkle with extra nutmeg.
Notes
For a boozy twist, add 1 tablespoon of rum or bourbon to the filling. If you'd like a no-bake version, dissolve 1 teaspoon of unflavored gelatin in warm water and mix into the filling before chilling.