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–+ servings
creamy holiday dessert recipe

Eggnog Pie

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Medium saucepan
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 9-inch pie plate
  • 1 refrigerator

Ingredients
  

  • 1 cup milk
  • 1 cup eggnog
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 pre-baked pie crust 9-inch

Instructions
 

  • In a medium saucepan, combine milk, eggnog, granulated sugar, cornstarch, and salt.
  • Cook over medium heat, whisking constantly until the mixture begins to thicken.
  • In a separate mixing bowl, whisk together egg yolks.
  • Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper the yolks.
  • Return the egg yolk mixture to the saucepan and cook, whisking constantly, until the mixture is thick and bubbles appear on the surface.
  • Remove from heat and stir in vanilla extract and ground nutmeg.
  • Pour the filling into the pre-baked pie crust, smoothing the top with a rubber spatula.
  • Allow the pie to cool at room temperature for 15 minutes before transferring it to the refrigerator.
  • Chill the pie for at least 2 hours before serving.

Notes

For best results, ensure the egg yolks are tempered slowly to prevent scrambling. To avoid a skin forming on the surface of the filling as it cools, place a piece of plastic wrap directly on the surface before chilling. For a festive touch, garnish the pie with a sprinkle of ground nutmeg or a dollop of whipped cream before serving.
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