Eggnog Custard Pie

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 70 mins

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


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

Nutritional Info *per serving

  • Glycemic Load 5.71
  • Calories 250
  • Fat 12g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4.5g
  • Cholesterol 115mg
  • Sodium 200mg
  • Potassium 160mg
  • Carbohydrate 28g
  • Fiber 1g
  • Sugars 18g
  • Protein 7g
  • Trans Fat 0
  • Vitamin A 6%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 6%