eggnog pie
Enjoy a delightful twist on traditional eggnog with this rich and creamy eggnog pie. Perfect for the holiday season or any festive gathering, this dessert combines the flavors of eggnog in a deliciously smooth 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.
Notes
For an extra flavor boost, consider adding a splash of rum or bourbon to the eggnog mixture before cooking.
This pie can be made a day in advance; just keep it covered in the refrigerator until serving.
Ensure that the eggs are fresh when using them in the pie for the best results.