Eggnog Custard Pie

Eggnog Custard Pie
Mark Boughton Photography, styling by Teresa Blackburn


2 eggs, lightly beaten
1 3/4cups eggnog
2tablespoons bourbon
1tablespoon sugar
1/2teaspoon vanilla
1/4teaspoon ground nutmeg
1/4teaspoon salt
1 (9-inch) vanilla wafer pie crust


  1. Preheat oven to 350°F. Combine eggs, eggnog, bourbon, sugar, vanilla, nutmeg and salt in a medium bowl. Whisk until well combined. Place pie crust on a baking sheet. Pour eggnog mixture into crust to within 1/4 inch of rim.
  2. Bake 35 to 40 minutes, until a knife inserted near the center comes out clean. Place on a wire rack and let cool 1 hour. Refrigerate at least 1 hour before serving. Serves 10.

Nutritional Info *per serving

  • Calories 280
  • Fat 15g
  • Cholesterol 105mg
  • Sodium 385mg
  • Carbohydrate 29g
  • Fiber 1g
  • Protein 4g