Published: · Modified: by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 34 Comments
This creamy and sweet Eggnog Pie is delicious when served with a big swirl of homemade eggnog whipped cream. It's the perfect dessert for the holidays.
Love eggnog? You need to try this no bake eggnog pie and these eggnog cupcakes.
Every year around this time I realize that I have made and photographed way too many holiday desserts. There are only so many days after Thanksgiving to be able to share Christmas desserts.
But I still go crazy in our kitchen making cookies, fudge and candy, snack mixes, and pies that I think would be great for this time of year. Then I look at my calendar and the available time I have to work on editing and writing, and I realize that all of these treats just aren't going to happen.
This eggnog cream pie is one of those desserts. I actually made this recipe last year, but I never got around to sharing it because I ran out of time. Well, that and I actually didn't like the photos that I took last year.
So last month, I set out to make the pie again with better pictures. This time I was really happy with the lighting and set up, but I almost missed out on sharing it again because here it is days before Christmas.
I feel like I'm sharing this one just in the nick of time. Please tell me that not everyone has their holiday menu for the weekend and next week completely finished. Surely someone needs another pie recipe to make.
The idea for this eggnog pie actually came from the popular Indiana sugar cream pie. Can you believe that we lived in Indiana for 12 years, and I never had a slice of the Hoosier pie. Crazy, huh?
What is a sugar cream pie?
This creamy custard-like pie is made from a mixture of sugar, milk, butter, cornstarch, and spices. The sugar pie is thought to have originated from the early Indiana pioneers or from the Amish.
It also goes by the name of desperation pie which is the name for pies made when fresh fruit was not available or money was tight but you still wanted a slice of pie. This old fashioned sugar pie is made with just a few basic ingredients that everyone usually has on hand.
This delicious creamy pie is an egg-free way to enjoy a custard-like texture. According to some, a true sugar cream pie does not include eggs.
A few weeks ago, I bought a carton of eggnog for our boys and I to enjoy. As I was drinking a small glass of the creamy goodness, I started thinking about making some sort of eggnog dessert for Christmas.
That's when I remembered the eggnog pie from last year that never got shared. Yup, it was time to make that again.
How to make Eggnog Pie
Bake the Pie Crust
- Flip a 9 inch pie plate upside down. Form a double layer of foil around the bottom of the pan. Set both aside.
- Unroll the pie crust and place it in the bottom of the pie plate. You can use a store bought pie crust like I did, or you can make a homemade one. Either one works.
- Crimp the edges, then place the foil form into the pie crust. This will keep the pie crust from bubbling up when it bakes. Bake and cool the crust.
Make the Eggnog Pudding
- Combine the sugar and cornstarch in a saucepan. Slowly whisk in the eggnog until it is smooth. Bring the mixture to a low boil.
- Reduce the heat. Cook and stir for about 2 minutes, or until it is thick and bubbly.
- Remove it from the heat and stir in the butter and rum extract.
Bake the Pie
- Pour the eggnog pudding into the cooled pie crust. Sprinkle with nutmeg and bake for 15-20 minutes.
- Cool on a wire rack for about an hour, then refrigerate until chilled.
- Serve with swirls of homemade whipped cream or eggnog whipped cream and a sprinkling of nutmeg.
More Eggnog Recipes
- Eggnog Thumbprints
- No Bake Eggnog Cheesecake Trifle
- Eggnog Bundt Cake
- Eggnog Cinnamon Rolls
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Recipe
Eggnog Pie
Yield: 10 slices of pie
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
This creamy and sweet Eggnog Cream Pie is delicious when served with a big swirl of homemade eggnog whipped cream. Perfect dessert for the holidays.
Ingredients
- 1 refrigerated pie crust
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 cups eggnog
- ½ cup unsalted butter, cubed
- 1 teaspoon rum extract
- ½ teaspoon nutmeg
- Cool Whip or Eggnog Whipped Cream
Instructions
- Preheat the oven to 450 degrees. Place a 9 inch pie plate upside down. Form a double layer of foil around the pan.
- Roll the pie crust out and place in the bottom of the 9 inch pie plate. Place the foil shape into the crust to hold it down while it bakes. Bake for 8 minutes. Remove pie crust and cool.
- Reduce oven heat to 375 degrees.
- Stir together the sugar and cornstarch in a saucepan. Whisk in the eggnog until smooth.
- Bring the mixture to a low boil. Reduce the heat and cook and stir for 2 minutes or until thick and bubbly.
- Remove the mixture from the heat; stir in the butter and extract until melted and smooth. Pour the pudding mixture into the cooled crust. Sprinkle with nutmeg. Bake for 15-20 minutes.
- Remove and cool on a wire rack for an hour, then refrigerate until chilled.
- Swirl whipped cream top of the chilled pie with a piping bag and icing tip 1M.
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Nutrition Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 257Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 101mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Did you make this recipe?
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More Christmas Recipes
- Red Velvet Bars
- Chocolate Chip Christmas Cookies
- Cherry Cream Cheese Pie
- Nutella Hot Chocolate
Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.
Learn More About Jocelyn
Reader Interactions
Comments
Christine @ myblissfulmess
This pie is absolutely amazing! It is quite reminiscent of Indiana's state pie, Sugar Cream Pie, except better in my opinion. Every time I see Eggnog in the stores, I'm going to be making this pie! One word of caution (besides the fact that you will want to eat the entire pie yourself), when the bake time is up, your pie may look underdone. But do not worry! It will set up. Let it cool completely before putting it into the fridge to chill. I made this using a store-bought frozen pie shell to save time. Just prick the bottom and sides of the thawed pie shell and bake 8 minutes like the recipe states. There was no need to create a foil weight so you can skip that if using a frozen pie shell.
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Vera
I was looking for an eggnog pie recipe that did not require using eggs. I also like that this recipe does not use a large amount of sugar. This was so easy to make and so delicious to enjoy! The result was a flavorful, creamy pie that melts in your mouth and isn’t overly sweet. My only change is I used a frozen pie crust and not a refrigerated one, but I still prebaked it the same way. Other than that, I followed the recipe exactly. I baked the pie for 20 minutes, while it was still jiggly, it firmed up perfectly once it cooled. It is key to NOT over bake! Keep an eye on the filling while it cooks on the stove – stir frequently, and once the filling starts to low boil, reduce heat, and stir constantly because it will thicken and bubble quickly. The whipped cream takes the pie to a whole other level of yummy goodness.
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Luann
Absolutely delicious! Great, easy to follow recipe. This one is a keeper!
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Karen Lyon
This pie is fabulous! I made it for an aunt and uncle for our holiday dinner and we loved it! My uncle told my aunt, "You have to get this recipe", and he doesn't say that often. I did make mine with a graham cracker crust that had a little cinnamon it, they went well together. Other than just going with regular whipped cream, that's the only change I made. This is going to b e a holiday staple in my fmaily.
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Catherine a Hall
I just cooked this and... I put it in the oven at 375 for 15min.. when I opened up the oven there is pie filling all over the bottom of the oven.. what in the world did I do wrong..
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Jocelyn
Oh, no! I am so sorry to hear that. I honestly don't know what would have made the pie filling do that. It's one I make all the time and I've never had it spill over. Was it thick like pudding after you cooked the filling on the stove first?
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Colleen
Can this be made in advance and stored in the refrigerator?
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Jocelyn
Yes, it will keep in the fridge for a few days. I hope you enjoy the pie!
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Lori
I am looking forward to making this for the holidays! What can be substituted for the rum extract? Can I use vanilla extract or rum itself?
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Jocelyn
Yes, you can use vanilla extract or real rum in place of the rum extract. I hope you enjoy the pie!
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See AlsoFrench Onion Soup For OneKen
Wild Turkey makes the pie even better 🙂
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Angie
My husband doesn’t like crusts, so I was wondering if it would be okay to bake this as a crustless pie?
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Jocelyn
I have never made this pie without the crust, so I can't say for sure. I know that you can bake pumpkin pie without the crust, so I would think this one would work too. Let me know if you try it!
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Toni
Just made this pie and I'm so excited. Does the pie need to be stored in the fridge?
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Jocelyn
I would refrigerate it since it has eggnog in it. I hope you enjoy the pie and have a Merry Christmas.
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Wendie
The list of ingredients has nutmeg listed in the pie ingredients but the directions for the pie never tells you to add it in!
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Jocelyn
It gets sprinkled on the pudding right before baking the pie. I fixed the recipe directions to say that.
Bea
The Icing won’t thicken! I followed the ingredient measurements exactly, but it just won’t thicken. Making for thanksgiving!! SOS help please!
Jocelyn
Do you mean the whipped topping? Did you chill the bowl and beaters? How long did you mix it on high? Whipped cream takes a few minutes of beating on high speed to whip into peaks.
Stephanie
Will the whipped cream melt or does it stay stiff?
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Jocelyn
It stays stiff enough for serving and also it keeps in the fridge for a few days without melting. I hope you enjoy the pie!
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Jen
I found several typos in this recipe. It says to bake for 150-20 minutes. Yep. I know it means 15-20, but it’s confusing nonetheless. Another one is that the only temp it tells you to set the oven to is 450. Then later in the recipe states that you should bake it for 150-20 minutes. So people are going to bake their pies on 450 for over an hour and a half. Super confusing.
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Jocelyn
Oh, my goodness. I am so sorry about that. Yes, the baking time is just 15-20 minutes, and the oven temperature needs to be reduced after the pie crust bakes. I have fixed both mistakes. Thank you so much for letting me know about it.
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Katie Jo
I had to bake this pie for almost an hour. When I took it out of the oven after 25 minutes, it still looked like banana pudding.
So I put it back in and it bubbled up and developed this brown crust that tasted good but looked ugly. Most chess pies/sugar cream pies/pumpkin pies take almost an hour to bake, so I am not sure why this says to bake for such a short time. I might cut back on the corn starch next time, because it just never became flat on top. It was too viscous.Jocelyn
Oh, no! That was way too long to bake this pie recipe. The filling is a pudding and it will set up as it cools.
Munro
Does this recipe call for salted or unsalted butter?
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Jocelyn
I usually use unsalted butter in all my recipes, so I can control the amount of salt. But you can use either one.
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Hunter
Tried making this and any time the mixture would thicken it would burn at the bottom, what am I doing wrong?
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Jocelyn
From the sounds of it, your temperature may be too hot. Try lowering the stove top as it cooks, then remove it as soon as it thickens to keep it from burning. I hope that helps and that you enjoy the pie.
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Taylor W.
This is my kind of pie! Perfect for the holidays!
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Courtney O'Dell
This pie is out of this world delicious!
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Erin | Dinners,Dishes and Dessert
This looks incredibly delicious!
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Becky Hardin
This eggnog pie sounds fantastic! I can’t wait to try it!!!
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Natasha
This is so perfect for Christmas! The texture is just dreamy!
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