Creamy Boozy Eggnog Pie

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With an abundance of festive attitude, our Boozy Eggnog Pie is a creamy and delicious grownup treat you won’t soon forget!

I’m a serious eggnog lover, as is my son Patrick. It’s a good thing eggnog is only available a few months out of the year or I’d be in big trouble. If you’re like me and adore a great glass of eggnog, this pie will be a favorite dessert you’ll look forward to year after year.

Our eggnog pie is luscious and rich with a fantastic shortbread and almond cookie crust.

This eggnog pie recipe came to me while power walking on the treadmill, which is pretty funny. Even while exercising I’m thinking about the next dessert! I daydream about food and recipes all the time and couldn’t wait to give this idea a try. The first eggnog pie I made turned out too thick and was set in a graham cracker gingersnap cookie crust. The filling issue was easy enough to fix, but the crust needed a bit more attention. While I normally love a simple gingersnap crust, in this recipe the gingersnap flavor overpowered the eggnog filling and didn’t really blend.

I recently posted a remake of our Amaretto Cream Pie which formed the base for this recipe. The cookie crust developed for that pie turned out to be a much better choice for this luscious filling. I made this eggnog pie again tweaking the filling here and there, and used Pepperidge Farm Chessmen Cookies, sliced almonds and butter for the simple crust. Everyone agrees, this is one fine slice of pie and all around holiday perfection!

For this pie, use the BEST quality eggnog you can buy.

Eggnog quality varies greatly from brand to brand. For this pie recipe buy a good, thick, rich eggnog for best results. Shake a few different jugs of eggnog at your grocery store. You’ll notice some are thicker, while others more watery. If you can find “premium” thicker style eggnog, grab a jug; it’s what I use for this pie.

If you can’t find thick eggnog in the stores, you can make a simple adjustment to the recipe with great success. Add one extra egg yolk to the filling if you’re using low-fat or a less-rich store-bought eggnog product. I have not tested this pie with homemade eggnog so if you do, please let us know how it turns out!

What kind of booze should you use in our Boozy Eggnog Pie?

I’ve always been a bourbon loving kinda girl and have been known to add a splash to a glass of eggnog during the holidays. However, in this pie I am partial to a dark rum. You can use either dark rum or bourbon, but skip the spiced rum. It’s not the flavor profile you’re looking for here.

We put up a Facebook survey/poll to see which our readers preferred in their eggnog: rum or bourbon. It was close, but rum won with 56% of the votes and bourbon received the remaining 44%. Thanks to all who participated!

Can you make this pie without the booze?

Absolutely! Add an additional 1/4 cup of eggnog in place of the rum, and increase the vanilla to 2 teaspoons. This family-friendly version will be a favorite too, no worries!

What is nutmeg anyway?

Nutmeg is a spice made from the inner seed of a nutmeg tree. You can purchase nutmeg in whole seed form, or pre-ground in powder form. Once opened, ground nutmeg will lose its flavor and aroma within 6 months but whole nutmeg has an indefinite shelf life. When there are no other spices being used to compete with the flavor, fresh grated nutmeg is the best choice. There’s no need to purchase a special nut grater. Use a zester or a microplane rasp-style grater to grate fresh nutmeg seeds. Store nutmeg in a cool, dark location and grate as needed for all your recipes.

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PRINT THE RECIPE!

5 from 1 vote

Boozy Eggnog Pie

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 8 hrs 55 mins

Yield: 8 slices

Course: Dessert, Pie

Author: Tricia

PRINT RECIPE

With an abundance of festive attitude, our Boozy Eggnog Pie is a creamy and delicious grownup treat you won’t soon forget!

Ingredients

For the shortbread-almond crust:

• 5 ounces shortbread cookies (143g) see NOTES for cookie recomendations
• 1 cup sliced almonds (90g)
• 4 tablespoons unsalted butter, melted

For the eggnog filling:

• 2 large egg yolks
• ⅔ cup granulated sugar (138g or 5 ounces)
• ½ teaspoon salt
• ¼ cup cornstarch (33g)
• 1 tablespoon all-purpose flour (10g)
• ¼ teaspoon ground nutmeg
• 2 ¾ cups BEST quality eggnog (688g)
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• ¼ cup dark rum or bourbon, not spiced rum (50g)

For the topping:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla
• fresh grated nutmeg

Instructions

To prepare the crust:

• Preheat oven to 350°F. In the bowl of a food processor, pulse the cookies and until crumbly. Add the almonds and pulse 4-5 times in quick bursts. Add the melted butter and pulse just until combined.
• Firmly press the crumb mixture into bottom and up the sides of 9-inch pie plate. Refrigerate until firm, about 20 to 30 minutes. Bake until lightly browned and set, about 10 minutes. Cool while preparing the filling.

To prepare the filling:

• In a medium mixing bowl, whisk the egg yolks until blended. Set aside.
• In a medium saucepan combine the sugar, salt, cornstarch, flour and nutmeg. Whisk in the eggnog.
• Cook the eggnog mixture over medium heat, stirring constantly until it thickens and starts to boil. (This takes about 10-15 minutes) Remove from the heat (leave the stove-top turned on).
• While whisking constantly, slowly drizzle about half the hot mixture into the beaten egg yolks. Add the blended egg mixture back into the saucepan with the remaining hot custard. Return to the heat and cook 3-4 minutes more or until very thick and just starting to boil, stirring constantly to prevent scorching. Reduce the heat if needed.
• Remove from the heat and blend in the butter, vanilla and rum. Pour the filling into the prepared crust. Cool to room temperature then refrigerate for at least 8 hours, or overnight.

To prepare the topping:

• In a large, cold mixing bowl using an electric mixer, beat the cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Dollop or pipe the whipped cream on top of the pie filling. Garnish with fresh grated nutmeg.

Recipe Notes

• For this shortbread crust I used (143 grams) 16 Pepperidge Farm Chessmen Cookies. This crust also works well with (20) Lorna Doone Cookies.
• To help achieve lofty, fluffy whipped cream, chill your bowl and beaters in the freezer before mixing.
• Use thick, rich premium quality eggnog for this recipe. If using a low-fat or watery eggnog, increase egg yolks to 3.

Here are a few more boozy recipes you might also enjoy:

Mammaw’s Eggnog Cake

Bourbon Balls