I grew up waiting for that first carton of eggnog to hit the fridge, and this pie captures every cozy, nutmeg-scented sip in a silky slice. It is light, luscious, and wonderfully simple for make-ahead gatherings. One chilled piece and everyone asks for the recipe.
Eggnog Cream Pie
Equipment
- 1 9-inch pie plate
- 1 Medium saucepan
- 1 Whisk
- 1 Mixing Bowl
- 1 Fine-mesh strainer for ultra-smooth custard
- 1 Rubber spatula
- 1 Hand mixer (optional) for whipping cream
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter melted
- 1 pinch fine salt
Filling
- 2 cups eggnog non-alcoholic, chilled
- 0.5 cup whole milk or half-and-half
- 0.25 cup granulated sugar
- 0.25 cup cornstarch
- 0.25 tsp fine salt
- 0.5 tsp ground nutmeg freshly grated
- 0.125 tsp ground cinnamon
- 3 egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract alcohol-free
- 1 cup heavy cream cold; whip to medium peaks
- 1 pinch agar-agar optional, for extra stability; simmer 1 minute if using
Topping (Optional)
- 1 cup whipped cream for serving
- 0.125 tsp ground nutmeg for dusting
Instructions
Crust
- Stir graham cracker crumbs with melted butter, sugar, and a pinch of salt until evenly moistened. Press firmly into a 9-inch pie plate, going up the sides. Chill 15 minutes to set.
Filling
- In a saucepan, whisk together eggnog, milk, sugar, cornstarch, salt, nutmeg, and cinnamon until smooth. If using egg yolks, whisk them in a separate bowl.
- Cook the eggnog mixture over medium heat, whisking constantly, until it begins to steam and thicken. If using yolks, temper by slowly whisking in 1 cup of the hot mixture, then return the yolk mixture to the pan.
- Continue cooking, whisking, until large, slow bubbles rise and the custard visibly ribbons, 1 to 2 minutes. Off heat, whisk in butter and vanilla. If using agar-agar for extra stability, whisk it in and simmer 1 minute. Strain into a clean bowl for silkiness.
- Press parchment or plastic wrap directly on the surface and cool to room temperature, then refrigerate until just cool to the touch. Do not let it set fully in the bowl.
- Whip cold cream to medium peaks. Gently fold into the cooled custard until no streaks remain.
Assemble & Chill
- Spoon filling into the crust, smooth the top, and chill 4 hours or overnight until sliceable. Dust with nutmeg and add dollops of whipped cream before serving.
Notes
Nutrition
Why You’ll Love This Eggnog Cream Pie
- Silky, custardy filling with gentle holiday spices.
- No oven time for the filling, just chill and slice.
- Make-ahead friendly for stress-free hosting.
- Balanced sweetness with real dairy richness.
- Easy to customize with your favorite crust and toppings.
Eggnog Cream Pie Ingredients & Substitutions
- Crust: Graham cracker crumbs and melted butter make a classic base. Swap with vanilla wafer or ginger cookie crumbs for extra spice. For a traditional pastry crust, blind bake and cool completely.
- Eggnog: Use chilled, non-alcoholic eggnog. Store-bought or homemade both work. Dairy-free eggnog can be used, but the texture may be slightly lighter.
- Milk or cream: Whole milk keeps things silky. For extra richness, use half-and-half.
- Egg yolks: Thicken the custard and add color. If you prefer egg-free, increase cornstarch and skip yolks as noted below.
- Cornstarch: For a clean set without gelatin. Arrowroot can work, but do not boil it hard.
- Sugar: Just enough to balance the eggnog.
- Butter: A pat stirred in at the end for gloss and flavor.
- Spices: Freshly grated nutmeg is key, with a pinch of cinnamon.
- Alcohol-free vanilla: Adds warmth without overpowering.
- Whipped cream: Folded in for a cloud-light finish. For extra stability, whip to medium peaks. If you want a firmer slice without eggs, a tiny pinch of agar-agar can help set the filling.
Step-by-Step Instructions to Make Eggnog Cream Pie
1) Prepare the crust
Stir crumbs with melted butter and a pinch of sugar. Press firmly into a 9-inch pie plate, going up the sides. Chill 15 minutes to set.
2) Whisk the base
In a saucepan, whisk eggnog, milk, sugar, cornstarch, salt, nutmeg, and cinnamon until smooth. If using egg yolks, whisk them in a separate bowl.
3) Cook the custard
Cook the eggnog mixture over medium heat, whisking constantly, until it starts to steam and thicken. If using yolks, temper by streaming in 1 cup of hot mixture while whisking the yolks, then return to the pan.
4) Thicken and finish
Continue cooking, whisking, until large bubbles slowly rise and the custard visibly ribbons, 1 to 2 minutes. Off heat, whisk in butter and alcohol-free vanilla. Strain into a clean bowl to ensure silkiness.
5) Cool it down
Press parchment or wrap directly on the surface and cool to room temperature, then refrigerate until just cool to the touch. Do not let it set fully in the bowl.
6) Lighten with cream
Whip cold cream to medium peaks. Gently fold into the cooled custard until no streaks remain.
7) Fill and chill
Spoon filling into the crust, smooth the top, and chill 4 hours or overnight until sliceable. Dust with nutmeg and add dollops of whipped cream before serving.
Tips for Success
- Whisk constantly to prevent lumps and scorching.
- Look for thick, slow bubbles and a heavy ribbon before pulling the custard off heat.
- Cool the custard to just warm before folding in whipped cream to keep it airy.
- Chill fully for clean slices. A hot, dry knife makes picture-perfect cuts.
- Use freshly grated nutmeg for the best aroma.
Variations of Eggnog Cream Pie
- Gingersnap crust: Swap grahams for gingersnaps for a spicier base.
- Chocolate drizzle: Finish with thin lines of melted chocolate for contrast.
- Caramel swirl: Ribbon a few spoonfuls of thick caramel into the filling before chilling.
- Egg-free version: Skip yolks and use 1 to 2 extra tablespoons cornstarch, whisked in well.
- Stabilized cream: For warm rooms, add a pinch of agar-agar to the hot custard and simmer 1 minute before cooling.
Serving Suggestions: What to Pair with Eggnog Cream Pie
- Top with softly whipped cream and a dusting of nutmeg.
- Serve alongside hot coffee, spiced tea, or steamed milk with cinnamon.
- Add fresh berries or orange segments for brightness.
Storage & Reheating Instructions
- Storage: Cover and refrigerate up to 3 days. Keep whipped cream topping separate until serving if possible.
- Freezing: Freeze slices on a tray, then wrap and store up to 1 month. Thaw overnight in the fridge.
- Reheating: Not needed for this pie. Enjoy chilled.
Memories Made Around the Table
Every year, this pie is the quiet promise that cozy evenings are here. We pass plates, trade stories, and someone always asks for a second slice before the kettle whistles.
FAQs
Can I use homemade eggnog?
Yes. Use a non-alcoholic version. If it is very thick, whisk in a splash of milk so the custard cooks smoothly.
How do I make it without eggs?
Skip the yolks and add 1 to 2 extra tablespoons cornstarch. Cook until very thick, then proceed with cooling and folding in whipped cream.
Why is my filling soft?
It likely did not cook long enough after thickening. Return to the heat next time and whisk until it bubbles slowly for 1 to 2 minutes.
Can I make it a day ahead?
Absolutely. In fact, chilling overnight improves the set and slice.
Final Thoughts
This Eggnog Cream Pie is everything I love about the season in one chilled, velvety bite. Make it ahead, share it freely, and let the nutmeg do the talking.