eggnog pie
This delightful eggnog pie combines the creamy flavors of traditional eggnog with a buttery pie crust for a festive dessert perfect for the holiday season. This pie is sure to impress your family and friends!
Equipment
- 1 9-inch pie pan
- 1 mixing bowls
- 1 whisk
- 1 electric mixer (optional)
- 1 baking paper
- 1 pie weights or dried beans
- 1 oven
Ingredients
- 1 pre-made pie crust 9-inch pie crust
- 3 large eggs
- 1 cup eggnog
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup heavy cream
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg For a stronger nutmeg flavor, feel free to adjust the amount according to your preference.
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- to taste whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pre-made pie crust in the 9-inch pie pan and crimp the edges as desired.
- To prevent the crust from puffing up, line the crust with baking paper and fill it with pie weights or dried beans.
- Bake the crust in the preheated oven for 10 minutes. After 10 minutes, remove the weights and paper and bake for an additional 5 minutes until lightly golden. Set aside to cool slightly.
- In a mixing bowl, whisk the eggs until lightly frothy.
- Add the eggnog, granulated sugar, brown sugar, heavy cream, cornstarch, vanilla extract, nutmeg, cinnamon, and salt to the bowl. Mix well until the ingredients are fully combined and smooth.
- Pour the eggnog mixture into the pre-baked pie crust.
- Bake the pie in the oven for 30 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove the pie from the oven and allow it to cool at room temperature for at least 30 minutes before refrigerating for an additional hour.
- Serve chilled, topped with whipped cream if desired.
Notes
For a stronger nutmeg flavor, feel free to adjust the amount according to your preference. You can prepare the pie a day in advance, allowing the flavors to meld beautifully overnight in the refrigerator.