Description
This Eggnog Pie is a magical and perfectly spiced holiday delight featuring a creamy, custard-like filling infused with classic eggnog flavors and warm spices. Set in a buttery graham cracker crust and finished with whipped cream and a sprinkle of nutmeg or cinnamon, it’s an easy-to-make, festive dessert that delivers silky smooth texture and cozy holiday vibes.
Ingredients
Scale
Crust
- 1 9-inch graham cracker crust (store-bought or homemade)
Filling
- 2 cups eggnog (store-bought)
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
Topping
- Whipped cream (homemade or store-bought)
- Freshly grated nutmeg or a pinch of cinnamon (for garnish)
Instructions
- Prepare your setup: Place the graham cracker crust on a rimmed baking sheet to make moving easier later. Set a fine-mesh strainer over a bowl or large measuring cup for a smooth filling. Keep a whisk and silicone spatula nearby.
- Mix the thickening base: In a medium bowl, whisk together the sugar and cornstarch until combined. Add egg yolks and whisk until smooth and slightly lighter in color. Whisk in about 1/2 cup of the eggnog to loosen the mixture, reducing lumps.
- Warm the dairy and spices: In a medium saucepan over medium heat, combine remaining eggnog, heavy cream, nutmeg, cinnamon, and salt. Warm, whisking occasionally, until the mixture is steamy and hot but not boiling to avoid curdling the custard.
- Temper the yolks: With one hand whisking the yolk mixture, slowly ladle about 1 cup of the hot eggnog mixture into yolks, whisking constantly to gently warm them and prevent scrambling.
- Cook until thick and glossy: Pour the tempered yolk mixture back into the saucepan. Cook over medium to medium-low heat, whisking constantly, until thick and pudding-like, about 3-6 minutes. Continue cooking for 30-60 seconds to fully activate cornstarch.
- Finish the flavor: Remove the pan from heat and stir in vanilla extract until fragrant.
- Strain and fill the crust: Pour the filling through the strainer into a bowl or measuring cup for ultra-smooth texture. Pour warm filling into the prepared crust and gently tap on the counter to release air bubbles.
- Chill until set: Let pie cool at room temperature for 20-30 minutes. Cover loosely and refrigerate for at least 6 hours, ideally overnight, for clean slices and full setting.
- Top and serve: Before serving, top with whipped cream and a light dusting of freshly grated nutmeg or cinnamon. Slice with a sharp knife wiped clean between cuts for bakery-style wedges.
Notes
- Using cold eggnog and cream makes it easier to control thickening and prevents overcooking.
- Freshly grated nutmeg enhances flavor, but pre-ground nutmeg works fine.
- Optionally, use a gingersnap crust instead of graham cracker for extra holiday spice.
- Whisk constantly to avoid lumps and ensure silky smooth custard.
- Do not boil the eggnog mixture to prevent grainy texture.
- Allow pie to chill thoroughly for best clean slicing and firm texture.
