Eggnog Custard Pie

Kitchen Tested
  • Yield 8 servings
  • Prep 20 mins
  • Cook 70 mins

All the velvety, spicy goodness of egg a pie shell!

Mark Boughton Photography / styling by Teresa Blackburn

Chill the beaters and bowl in the freezer for the best whipped cream.


1 9-inch unbaked pie crust
2 cups eggnog
3 eggs
2 tablespoons brandy or rum
1 teaspoon vanilla extract
1/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon nutmeg
1 cup whipped cream
3 tablespoons confectioners' sugar
1 teaspoon brandy or rum


  1. Preheat oven to 350F. Prick holes in the bottom of pie crust. Bake 15 minutes to partially cook.
  2. To make filling, beat eggnog, eggs, brandy and vanilla in large bowl. Add sugar, salt and nutmeg; mix well. Pour into pie crust.
  3. Bake 25 minutes. Cover with foil and bake 30 to 40 minutes longer or until a knife inserted in the center comes out clean.
  4. To make the topping, beat whipping cream in a small bowl until soft peaks form. Add confectioners’ sugar and brandy; beat until stiff peaks form. Decorate pie with whipped cream and sprinkle with nutmeg.

Recipe by Judith Ogden Larsen.



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