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+ servings
Creamy eggnog pie with swirls of whipped cream and nutmeg
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5 from 1 vote

Boozy Eggnog Pie

With an abundance of festive attitude, our Boozy Eggnog Pie is a creamy and delicious grownup treat you won’t soon forget!
Prep Time30 mins
Cook Time25 mins
chilling8 hrs
Total Time8 hrs 55 mins
Course: Dessert, Pie
Servings: 8 slices
Author: Tricia

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
  • 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.

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.