Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact
  • Facebook
  • Pinterest
  • Twitter
  • Instagram
  • Contact
Home
  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact

Creamy Boozy Eggnog Pie

  Jump to Recipe |    4 Comments

1.1K shares
  • Share
  • Yum
  • Email

This post may contain affiliate links. Please read my disclosure policy.

Rich and creamy boozy Eggnog Pie

 

A creamy eggnog pie topped with whipped cream and fresh grated nutmeg

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. I could drink a glass every, single day.

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.

 

An eggnog pie with crushed cookie crust topped with swirls of whipped cream and fresh grated nutmeg

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!

 

Slices of eggnog pie topped with whipped cream

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!

 

A slice of eggnog pie topped with whipped cream and fresh grated nutmeg

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!

 

A few slices of eggnog pie in a pie plate

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.

 

Thanks for PINNING!

An overhead view of a creamy eggnog pie decorated with whipped cream swirls and a dusting of nutmeg

 

 

Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one!

If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.

 

Creamy eggnog pie with swirls of whipped cream and nutmeg
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 three.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 630kcal | Carbohydrates: 50g | Protein: 13g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 301mg | Potassium: 403mg | Fiber: 4g | Sugar: 31g | Vitamin A: 916IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 2mg

 

 

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

 

An eggnog cake topped with candied cherries

Mammaw’s Eggnog Cake

 

A bowl of no-bake bourbon balls rolled in powdered sugar

Bourbon Balls 

 

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Plum Blackberry BarsOrange Olive Oil CakeBlackberry Frozen YogurtA side view of a loaf of cranberry orange bread topped with a dripping icing and sugared cranberriesCranberry Orange BreadA bowl of juicy apple cobbler topped with melting ice creamApple Cobbler

Delicious Dinner Inspiration!

from quick & easy to company worthy

Previous Post: Our BEST Freezable Cookies
Next Post: Cranberry Cake with Orange Glaze

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. Dane says

    December 25, 2021 at 3:06 pm

    Pie was delicious but very runny. I used good quality eggnog and full fat. I can’t see where adding one more yolk would have thickened the pie enough.

    reply to this comment >
    • Tricia Buice says

      December 26, 2021 at 8:44 am

      Thanks for the feedback Dane. Perhaps you needed to cook the custard a little longer. The mixture must be very thick.

      reply to this comment >
  2. Jennifer @ Seasons and Suppers says

    December 16, 2019 at 10:24 am

    5 stars
    I don’t think I’ve ever had an eggnog pie, but I’m loving the sound of your creamy, boozy version! My husband would be all over this one 🙂 Beautiful!

    reply to this comment >
    • Tricia Buice says

      December 17, 2019 at 9:10 am

      Thanks so much Jennifer! This pie is an eggnog lovers dream come true 🙂

      reply to this comment >

NEVER MISS A RECIPE

Join my free email list and receive a free e-cookbook!

All Content Copyright Saving Room For Dessert © 2022 • Privacy Policy • Site Design by Emily White Designs

1.1K shares
  • Pin
  • Share
  • Yum
  • Email
1.1K shares