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This no-bake Eggnog Pie recipe has all the flavors we love from classic eggnog, transformed into a creamy custard pie. It's easy and only takes 20 minutes to prep.
If you love eggnog like me, don't miss my Homemade Eggnog, Pumpkin Spice Eggnog, or Eggnog French Toast!
Eggnog Pie has won its place at the pie table.
Eggnog Pie has won its place at the pie table. Considering I'm a huge pie snob (I make a dozen different flavors every Thanksgiving) AND an eggnog lover, It's about time I did a mash-up of two of my favorite treats!
I honestly wasn't sure how this eggnog pie would turn out when I embarked on the quest to create it but now it's a family favorite! It's like a thicker, custard version of eggnog–not overly sweet–and pairs perfectly with our homemade pie crust. A sliver of eggnog pie next to a sliver of pumpkin pie would be a hail Mary of flavor, in my opinion!
How to make Eggnog Pie:
Combine Ingredients: Whisk egg yolks and cornstarch together in a medium bowl until light and creamy. In a saucepan over medium heat, combine the cream, milk, sugar, nutmeg and salt. Stir often until mixture reaches a bare simmer.
Temper Eggs: Scoop a ladle-full of the hot milk mixture then slowly drizzle it into the egg mixture, while stirring, to gradually heat the eggs. Repeat with another spoonful of simmering milk. Pour egg mixture into saucepan then cook until it comes to a low boil (few bubbles break the surface). Stir constantly, scraping the bottom and sides of the pan. Remove from heat then stir in butter, vanilla, and rum extract.
Chill: Pour pudding into cooled, baked pie shell then place a piece of plastic wrap on the surface of the pudding to keep it from forming a skin. Refrigerate for several hours before serving. Serve eggnog custard pie slices topped with a dollop of fresh whipped cream and a sprinkle of cinnamon.
Make Ahead and Freezing Instructions:
To Make Ahead: This no bake eggnog pie can be made a day or two in advance, covered and stored in the refrigerator. Wait to add the whipped cream until serving.
To Freeze: My homemade pie crust recipe can be frozen weeks or even a month or two in advance.
Recipe Variations:
- Crust: I like it best with my homemade pie crust, but feel free to make a graham cracker, gingersnap, or Biscoff crust instead.
More Pie Recipes:
- Key Lime Pie Bars
- Chocolate Mousse Cheesecake
- Lemon Cream Pie
- Coconut Cream Pie
- Banana Cream Pie
- Grasshopper Pie
- No-Bake Cheesecake
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Recipe
Eggnog Pie
Ingredients
- 9- inch pre-baked pie crust*
- 6 large egg yolks
- 3 Tablespoons+ 2 teaspoons cornstarch
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 1 pinch salt
- 3 Tablespoons butter , room temp, cut into pieces
- 1 teaspoon rum extract
- ½ teaspoon vanilla extract
Topping:
- Whipped Cream
- ground cinnamon , for topping
Instructions
- Whisk egg yolks and cornstarch together in a medium bowl until light and creamy.
- Simmer Milk: In a saucepan over medium heat, combine the cream, milk, sugar, nutmeg and salt. Stir often until mixture reaches a bare simmer.
- Temper Eggs: Scoop a ladle-full of the hot milk mixture then slowly drizzle it into the egg mixture, while stirring, to gradually heat the eggs. Repeat with another spoonful of simmering milk.
- Combine: Pour egg mixture into saucepan then cook until it comes to a low boil (few bubbles break the surface). Stir constantly, scraping the bottom and sides of the pan. Remove from heat then stir in butter, vanilla, and rum extract.
- Chill: pudding into cooled, baked pie shell then place a piece of plastic wrap on the surface of the pudding to keep it from forming a skin. Refrigerate for several hours before serving.
- Serve: Slice and serve topped with a dollop of fresh whipped cream and a sprinkle of cinnamon.
Notes
Nutrition
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This looks delicious! How important is the rum extract? I never make my eggnog alcoholic, so I’m not used to that flavor. Will it be bland without it?
The rum extract adds a nice depth, but it’s not essential! The pie will still have plenty of eggnog flavor from the nutmeg, vanilla, and creamy custard. You can skip it entirely or add an extra 1/2 teaspoon of vanilla instead. It definitely won’t be bland. the nutmeg really carries that classic eggnog taste.
This was really good and not overally sweet. I made with a Biscoff crust. The pudding did not fully set so next time I will use 4 Tbsp of cornstarch. This seems to be an issue for me no matter the recipe, maybe its the humidity here in AL
I made two of these for Easter, one for each side of the family. Everybody loved it!
I made this for my husband. He loves eggnog. He said it tasted just like eggnog. Great recipe if you like eggnog!
If this tastes anything like your homemade eggnog, I’ll be in heaven! I’ll definitely be making it this season!
Can I add Whiskey instead of Extract?
Yes, sure.