Snowflakes drift down outside and inside kitchens smell like cinnamon, nutmeg, and sugar. That’s the perfect moment for a slice of eggnog pie. This dessert takes all the creamy, sweet bits of eggnog—eggs, milk, sugar, and a sprinkle of nutmeg—and tucks them into a flaky crust. It’s like drinking eggnog but in pie form, and it usually disappears fast at holiday dinners.
Every year around Christmas and New Year’s, eggnog pie pops up on dessert tables more than ever. Friends and family chat about how it tastes just like the classic drink but feels extra special as a pie. Whether you grab a piece after a big dinner or serve it with a mug of coffee, this pie brings that cozy holiday feeling we all look forward to.
History of Eggnog and Eggnog Pie
Eggnog started way back in medieval Europe where folks drank a warm, milky spiced brew called “posset.” At first, only rich people could afford all that milk and spices, but eventually it spread to everyone, especially when winter rolled in. By the 1700s it crossed the ocean to America and got a kick of rum or bourbon. That made it extra festive for holiday gatherings.
Some clever cooks decided those same flavors would be awesome as a dessert, so they turned eggnog into pie filling. They kept the eggs, milk, sugar, and spices but thickened it up and poured it in a crust. And thus eggnog pie was born—a creamy treat that still feels like the classic drink but you can slice. Over the years it’s become a holiday must-have at family tables.
Key Ingredients in Eggnog Pie
Here are the things you really need to make eggnog pie taste right:
- Eggs: Give the filling structure and richness. Without enough eggs it’d be runny.
- Milk and Cream: That combo makes it smooth and indulgent, just like the drink.
- Sugar: Granulated sugar usually, to sweeten things up.
- Nutmeg and Cinnamon: Warm spices that shout “holiday.”
- Pie Crust: A flaky or buttery crust gives a nice crunch with each bite.
You can switch things up by using almond milk or coconut milk for a dairy-free version, or stir in chocolate chips for a richer twist. But those five basics are what give eggnog pie its charm.
Nutritional Information
Eggnog pie is pretty rich, so here’s a quick look at what’s inside:
- Calories: About 300–400 per slice, depending on how thick you cut it.
- Carbs: Around 25 g, mostly from sugar and the crust.
- Fat: Roughly 15 g, thanks to cream and butter.
- Protein: About 5 g, from the eggs and milk.
It isn’t a health food, but eggs add protein and milk brings calcium and vitamins. You can lighten it up by swapping in low-fat milk or using sugar substitutes, and it’ll still taste great.
Eggnog Pie Recipe
Ingredients
For the Pie Filling:
- 2 cups eggnog
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- A pinch of salt
For the Pie Crust:
- 1 pre-made pie crust (or homemade if you’re feeling brave)
Optional Toppings:
- Whipped cream
- Extra nutmeg or cinnamon for a garnish
Directions
- Prep the Crust: If it’s store-bought, follow the package. If homemade, roll it out in a pan and bake at 350°F (175°C) for 10 minutes until it looks slightly golden.
- Mix the Filling: In a saucepan, whisk eggnog, eggs, sugar, cornstarch, vanilla, nutmeg, cinnamon, and salt. Cook on medium-low, stirring all the time, until it thickens (about 5–7 min). Don’t let it boil or it’ll get grainy.
- Assemble: Pour the warm filling into the crust and smooth the top with a spatula.
- Bake: Put the pie in a 350°F oven for 30–35 minutes, or until it’s set and a toothpick comes out clean.
- Cool and Serve: Let it cool at room temp for at least 2 hours so it firms up. Top with whipped cream and a sprinkle of nutmeg or cinnamon before slicing.
Serving Suggestions and Storage Tips
How to Serve: Eggnog pie tastes best chilled or just at room temp. A dollop of whipped cream on top makes it look extra nice, and a light dusting of nutmeg seals the deal.
Storage: Keep leftovers in the fridge covered with plastic wrap or in an airtight container. It’ll stay okay for 3–4 days. If you need to prep early, make it the day before and let it sit in the fridge.
Tips for Making the Perfect Eggnog Pie
- Common Mistakes: Don’t use old eggnog—it can taste off. And stir without stopping so it doesn’t burn or get lumpy.
- Baker Secrets: Swapping half the granulated sugar for powdered sugar can give a silkier filling that melts in your mouth.
- Custom Tweaks: Add a splash of bourbon or rum to kick up the holiday vibe, or throw in some chocolate chips or butterscotch if you want crazy good.
Eggnog Pie Variations
- Chocolate Eggnog Pie: Stir in a bit of cocoa powder or melted chocolate.
- Pumpkin Eggnog Pie: Mix in some pumpkin puree for an autumn spin.
- Crust Swaps: Try a graham cracker crust or chocolate cookie crust instead of plain pastry.
Pairing Suggestions
- Wine: A sweet Riesling or mulled apple cider bring out the spices.
- Coffee: A hot cup of coffee, black or with cream, cuts the sweetness.
- Tea: Chai tea matches the nutmeg and cinnamon in the pie.
FAQs
1. How do I store eggnog pie? Keep it in the fridge, covered, and eat within 3–4 days.
2. Can I make it ahead? Yup. Bake it a day or two early and keep it chilled.
3. Is it ok for pregnant folks? If you use pasteurized eggs and dairy, it’s pretty safe, but check with your doc if you’re worried.
4. Can I freeze it? Sure, wrap it tight in plastic and foil or use an airtight container. Thaw in the fridge before serving.
5. What if I don’t have eggnog? Mix milk or cream with eggs, sugar, nutmeg, and cinnamon to copy the flavor.
Conclusion
Eggnog pie wraps up all the best holiday flavors in one slice. It’s creamy, spiced, and sure to bring back fun memories. Give it a try this season, and don’t be afraid to play with the recipe to make it yours. Happy baking!
References
For more on eggnog origins, pie tips, and nutrition info, check out trusted cooking sites and holiday recipe blogs.
eggnog pie
Equipment
- 1 9-inch pie pan
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 saucepan
- 1 refrigerator
Ingredients
- 1 pre-made pie crust Pie crust
- 1 cup eggnog
- 1 cup heavy cream
- 3 large eggs Ensure eggs are fresh for best results.
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- to taste whipped cream For topping, optional.
- to taste additional nutmeg For garnish, optional.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine the eggnog, heavy cream, eggs, granulated sugar, cornstarch, vanilla extract, nutmeg, and salt. Whisk together until well combined.
- Place the saucepan over medium heat and cook the mixture, stirring continuously, until it thickens and begins to bubble, about 5-7 minutes.
- Once thickened, remove from heat and pour the filling into the pre-made pie crust, smoothing the top with a rubber spatula.
- Bake the pie in the preheated oven for about 10 minutes, just until the edges set.
- Remove from the oven and let cool to room temperature.
- Once cooled, refrigerate for at least 2 hours to set completely.
- Serve chilled, topped with whipped cream and a sprinkle of nutmeg, if desired.
