Creamy Eggnog Pie Recipe – Easy No-Fuss Holiday Dessert

This eggnog pie recipe earns a permanent spot in my holiday rotation because it takes everything I love about a mug of spiced nog and turns it into a slice you can hold in your hand. It comes together in one bowl, bakes while the turkey rests, and tastes like the season should.

The filling is a simple cooked custard of egg yolks, sugar, and good eggnog thickened on the stovetop, then poured into a blind-baked crust and finished in the oven until barely set. No water bath, no fussy tempering tricks, just steady stirring and a thermometer.

If you have never made a custard pie before, start here. The stovetop step does most of the work, so the oven time is short and forgiving. You will end up with a filling that slices clean and tastes softly of rum and nutmeg.

About the Ingredients

1 unbaked 9-inch (23cm) pie crust, homemade or store-bought

A frozen deep-dish crust works great here; thaw it 10 minutes so it presses into the pan without cracking. If you use a graham cracker crust, skip the blind bake and just chill the finished pie.

3 large egg yolks

Save the whites for a meringue or an omelet. If you are out of eggs, 3 tablespoons of cornstarch whisked into the cold eggnog can stand in as the thickener, though the texture will be slightly less rich.

1/2 cup (100g) granulated sugar

Caster sugar dissolves fastest, but plain granulated is fine. You can swap in 1/3 cup honey for a deeper flavor, reducing the stovetop heat slightly so it does not scorch.

2 tablespoons (16g) cornstarch

This is your safety net against a runny pie. Arrowroot powder works as a 1:1 swap, but do not use flour, which tastes pasty in custard.

2 cups (480ml) prepared eggnog, full-fat preferred

Full-fat carton eggnog gives the creamiest set. If you only have light eggnog, add 2 tablespoons of melted butter to the filling to restore some richness.

1/2 cup (120ml) whole milk

Half-and-half makes it even silkier. Avoid skim milk, which thins the custard and can make the filling weep.

1/2 teaspoon ground nutmeg, plus more for topping

Freshly grated nutmeg is a revelation here, about 1/4 of a whole nut. Ground cinnamon can step in at half the amount if nutmeg is not your thing.

1 teaspoon vanilla extract

Pure vanilla is best, but imitation works in a pinch. For a boozier flavor, use 1/2 teaspoon rum extract in place of half the vanilla.

2 tablespoons (28g) unsalted butter, cubed

Stirred in off the heat, it adds gloss and body. Salted butter is fine; just skip any added salt in the recipe.

1/4 teaspoon fine salt

A pinch wakes up the sweetness. Kosher salt works too, use a slightly rounded 1/4 teaspoon.

1 cup (240ml) heavy whipping cream, for topping

Whip it cold for the fastest peaks. A dollop of Greek yogurt or crème fraîche is a tangy, lighter stand-in.

Tips & Tricks

Blind bake the crust first

partially baking the empty crust for 12 minutes at 375F (190C) keeps the bottom crisp under the wet filling.

Do not skip the stovetop cook

heating the custard to 170F (77C) before it goes in the oven is what prevents a soupy center.

Pull it early

the pie is done when the edges are set and the center still wobbles like set gelatin, around 35 minutes at 350F (175C).

Chill fully before slicing

at least 4 hours, ideally overnight, lets the custard firm up so each slice holds its shape.

Step-by-Step Instructions

1. Heat the oven and blind bake

Preheat the oven to 375F (190C). Line your pie crust with parchment and fill with pie weights or dried beans, then bake for 12 minutes until the edges are just starting to turn golden. Remove the weights and parchment and set the crust aside while you make the filling.

2. Whisk the dry ingredients

In a medium saucepan off the heat, whisk the sugar, cornstarch, nutmeg, and salt together so there are no lumps. Whisk in the egg yolks until the mixture is smooth and pale, about 1 minute.

3. Add the eggnog and milk

Pour in the eggnog and milk in a slow stream, whisking constantly so the yolks stay smooth. Scrape the bottom and corners of the pan, where sugar likes to hide.

4. Cook the custard on the stovetop

Set the pan over medium heat and cook, whisking constantly, for 7 to 9 minutes until the mixture thickens and reaches 170F (77C) on an instant-read thermometer. It is ready when it coats the back of a spoon and a line drawn through it holds.

5. Finish the filling

Take the pan off the heat and stir in the butter and vanilla until the butter melts and the custard looks glossy. Pour it through a fine-mesh sieve into a bowl if you want an extra-silky texture.

6. Fill and bake the pie

Pour the warm custard into the partially baked crust and smooth the top. Bake at 350F (175C) for 30 to 35 minutes, until the edges are set and puffed slightly and the center still wobbles gently when you nudge the pan.

7. Cool and chill

Let the pie cool on a rack for 1 hour, then refrigerate uncovered for at least 4 hours or overnight. The filling firms as it chills, which is exactly what you want for clean slices.

8. Whip the cream and serve

Whip the cold heavy cream to soft peaks and dollop it over the chilled pie. Grate a little fresh nutmeg on top and serve cold.

Delicious Variations

Bourbon eggnog pie

swap 2 tablespoons of the milk for bourbon and add it off the heat with the vanilla for a grown-up holiday version.

Gingersnap crust

press crushed gingersnaps and melted butter into the pan for a spicier, no-bake-style base that pairs beautifully with the nutmeg custard.

Chocolate eggnog pie

melt 3 ounces of dark chocolate into the warm custard before pouring for a rich, mocha-tinged twist.

How to Store Eggnog Pie Recipe

Frequently Asked Questions

Give this eggnog pie recipe a try for your next holiday table and watch how fast it disappears. Cook it your way, and tell me how it went.

Eggnog Pie Recipe

This creamy eggnog pie recipe turns holiday nog into a silky custard pie with warm nutmeg and a buttery crust. One bowl, no fuss, always a hit.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time8Servings318 kcalCalories

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🧂 Ingredients

• 1 unbaked 9-inch (23cm) pie crust, homemade or store-bought
• 3 large egg yolks
• 1/2 cup (100g) granulated sugar
• 2 tablespoons (16g) cornstarch
• 2 cups (480ml) prepared eggnog, full-fat preferred
• 1/2 cup (120ml) whole milk
• 1/2 teaspoon ground nutmeg, plus more for topping
• 1 teaspoon vanilla extract
• 2 tablespoons (28g) unsalted butter, cubed
• 1/4 teaspoon fine salt
• 1 cup (240ml) heavy whipping cream, for topping

📋 Instructions

1. 1Heat the oven and blind bake — Preheat the oven to 375F (190C). Line your pie crust with parchment and fill with pie weights or dried beans, then bake for 12 minutes until the edges are just starting to turn golden. Remove the weights and parchment and set the crust aside while you make the filling.
2. 2Whisk the dry ingredients — In a medium saucepan off the heat, whisk the sugar, cornstarch, nutmeg, and salt together so there are no lumps. Whisk in the egg yolks until the mixture is smooth and pale, about 1 minute.
3. 3Add the eggnog and milk — Pour in the eggnog and milk in a slow stream, whisking constantly so the yolks stay smooth. Scrape the bottom and corners of the pan, where sugar likes to hide.
4. 4Cook the custard on the stovetop — Set the pan over medium heat and cook, whisking constantly, for 7 to 9 minutes until the mixture thickens and reaches 170F (77C) on an instant-read thermometer. It is ready when it coats the back of a spoon and a line drawn through it holds.
5. 5Finish the filling — Take the pan off the heat and stir in the butter and vanilla until the butter melts and the custard looks glossy. Pour it through a fine-mesh sieve into a bowl if you want an extra-silky texture.
6. 6Fill and bake the pie — Pour the warm custard into the partially baked crust and smooth the top. Bake at 350F (175C) for 30 to 35 minutes, until the edges are set and puffed slightly and the center still wobbles gently when you nudge the pan.
7. 7Cool and chill — Let the pie cool on a rack for 1 hour, then refrigerate uncovered for at least 4 hours or overnight. The filling firms as it chills, which is exactly what you want for clean slices.
8. 8Whip the cream and serve — Whip the cold heavy cream to soft peaks and dollop it over the chilled pie. Grate a little fresh nutmeg on top and serve cold.

👨‍🍳 Chef's Note: If your pie cracks on top, it baked a touch long or cooled too fast; the flavor is unaffected, so cover it with whipped cream and carry on. A thermometer is the single best investment for custard pies.

Servings: 8

Cuisine: American

Course: Dessert

Nutrition (per serving): 318 kcal · 5g protein · 31g carbs · 19g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.