Eggnog Pie
This Eggnog Pie recipe has all the flavors from classic eggnog, transformed into an easy no-bake pie. It's a holiday favorite.
Servings: 12
Calories: 175kcal
Cost: 5
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
Pie Crust: You could use a graham cracker crust or gingersnap crust but I prefer a traditional pie crust that allows the eggnog flavor to shine. My pie dough recipe makes 2 crusts, so freeze the other to use for another day.
Make Ahead Instructions: The finished 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.
Freezing Instructions: Homemade pie dough can be frozen up to 2 months ahead of time.
Nutrition
Calories: 175kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 74mg | Potassium: 101mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 362IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 0.4mg
Recipe Link
