Eggnog Custard Pie is a delicious silky smooth dessert made of milk, eggs, nutmeg and eggnog.
If you love eggnog, make this seasonal holiday pie while you can. After the holidays, you have to wait almost a year before they stock eggnog again.
If you have read my previous post Eggnog White Russian cocktail and Eggnog cookies, I have mentioned I am not a fan of drinking eggnog by itself due to its sweetness but added to cookies, cakes or even alcoholic drinks it is so yummy. Adding spices take away that eggy, so sweet and rich characteristics of eggnog.
So, if you are one of those people who never cared for eggnog like me, try incorporating it with baked goods and alcoholic drinks, you might change your mind.
After making this Eggnog Custard Pie, if you find that the eggnog is overpowering, replace some with milk. Tweak the recipe to your liking.
I promise you, this recipe has a subtle eggnog flavor and sweetness. I love desserts but too sweet and too rich is not my idea of a decadent dessert.
Hopefully by now I have convinced you to try this delicious pie. Your holiday dinner is not complete without any treats, this could be the one to satisfy everyone’s taste buds after a scrumptious dinner. But first, ….
What is Eggnog?
Eggnog is a custard like drink, rich, sweet and thick made of milk, cream, sugar and raw egg yolks. It is synonymous with the holidays since you’ll find it in groceries around Thanksgiving till about New Year.
After New Year’s Eve, you’re lucky to find one carton left in the grocery cooler. Stores usually have them on sale right after Christmas to get rid of their inventory.
Tip: Get yourself a carton while you can get it, portion and freeze it. I have collected quite a few small bottle containers and I portioned it based on how much I need for my recipe.
As an example, this Eggnog Custard Pie calls for ½ cup eggnog. I measured ½ a cup, poured it in one of my bottle and labeled with the amount and what I’m using it for.
Can I make Homemade Eggnog?
Of course, you can but use pasteurize eggs. Store bought eggnog is usually pasteurized and it is safe to drink.
Homemade eggnog uses raw eggs, so it is a MUST that you use pasteurized eggs to prevent salmonella poisoning.
What is Pasteurized?
Pasteurization is a process or treatment in which water and certain packaged and non-packaged food are subjected to mild heat, usually less than 100 deg. C or 212 deg. F to prevent bacteria and extend shelf life.
To learn more about the PASTEURIZATION, click the link.
How to Make Eggnog Custard Pie
During the holidays, time is so limited especially if you are working. You’re busy wrapping up your shopping list, running errands to get all your ingredients, tidying up the house and cooking for your celebration. Too many things are happening in a short amount of time.
With this busy schedule, you don’t have to make everything from scratch. A store bought pie crust will work well with this recipe.
The deliciousness of the filling will make up for the crust. Everyone will think it's all homemade.
Eggnog Custard Pie
- Store Bought Crust or Homemade
Homemade Pie Crust
- 2 cups all-purpose flour
- 3 tablespoons sugar
- ½ teaspoon salt
- ¾ cup unsalted butter (cut into cubes and softened)
- ¼ cup cold water
Eggnog Mixture Filling:
- 1 cup eggnog
- 4 eggs
- 1 egg separate egg yolk and egg white
- ⅛ teaspoon nutmeg (you can make this ¼ teaspoon, if you like)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ¾ can condensed milk (14oz) , use whole can if you like it sweeter
- Sift flour.
- In a bowl, combine and mix flour, sugar and salt.
- Add butter incorporate with other ingredients using a pastry cutter.
- Pour cold water to mixture and continue mixing until well blended.
- Form dough into a ball, wrap in saran wrap and refrigerate for 45 minutes.
- After 45 minutes, lightly sprinkle working area and rolling pin with flour.
- Flatten dough to fit a 9 inch pie pan. Gently press dough down the pan.
- Remove the excess dough with a scissor or knife and crimp the edges with a fork.
- Cover the pie crust edges with foil. It will prevent from over baking the edges.
- Put pie crust in the refrigerator while making the filling.
- Preheat oven at 350 degrees. F.
- Prepare the filling.
- In a large bowl, whisk the 4 eggs and the extra egg yolk.
- Add condense milk while whisking.
- Stir-in nutmeg, vanilla and lemon juice. Blend well.
- Pour eggnog and continue mixing.
- Beat egg white until it reaches soft peaks using an electric mixer.
- Fold the beaten egg white into the mixture. This will give the pie top a golden brown color after baking. Make sure there are no egg white clumps for a smooth pie top.
- Take the pie crust from the fridge and pour the filling.
- Bake for 15 minutes at 350 degrees F.
- Reduce the temperature to 325 degrees F and continue baking for 40 to 45 minutes.
- To check if done, use a toothpick and poke filling in the center. If toothpick comes out clean without filling residue, then it is done. If not, continue baking for another 5 minutes or until done.
- Remove pie from oven.
- Cool and serve. Enjoy!