Eggnog pie is a delicious Christmas recipe and a perfect way to get the flavor of your favorite holiday beverage into your baked goods! It’s similar to a classic Southern buttermilk pie, but it uses eggnog instead of buttermilk (obvi). The eggnog lovers in your family will go nuts for this simple pie! All you need is a pie crust, eggnog, eggs, sugar, butter, flour, and vanilla. You owe it to your holiday baking to make this pie!
Eggnog Season
I am thinking that I may have mentioned my love for eggnog here a time or two. Every fall I wait with baited breath for eggnog to appear in the dairy case and then I get as much of it as I can. I love to incorporate eggnog into Christmas breakfast recipes or just mix it with my coffee…and of course I like to just drink it straight up, with plenty of freshly ground nutmeg (this is the nutmeg grater that I use).
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Eggnog Recipes
I am always looking for new holiday baking recipes. Last Christmas it occurred to me that it would be easy to incorporate eggnog into a buttermilk pie recipe for a Christmas pie with my favorite flavor of the holiday. I tried it with my last little bit of eggnog and it was pretty much perfect. It was after Christmas, though, so a little late to share with you guys! But…here it is now.
Eggnog Pie
This eggnog pie is so easy. All you do is:
- Blind-bake a pie crust (I made my own – here is my favorite pie crust recipe – but there is no shame in using a refrigerated or frozen crust)
- Whisk together a handful of ingredients – buttermilk, sugar, eggs, flour, butter, and vanilla
- Pour the eggnog mixture into the crust
- Bake
- Chill and serve
This is a holiday pie that makes baking your own pie worth every bit of perceived trouble. But really, it’s no trouble at all. Just so easy and delicious! If you are an eggnog lover, you will definitely want to add this to your Christmas baking list!
Shared on The Weekend Potluck on The Country Cook and Meal Plan Monday on Southern Plate!
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Mary
Yield: 8 servings
Eggnog Pie15 minPrep Time:
1 hr, 5 Cook Time:
1 hr, 20 Total Time:
Save Recipe
Ingredients
- 1 pie crust, unbaked (make your own or use a refrigerated or frozen crust)
- 1 cup sugar
- 2 1/2 tablespoons all-purpose flour
- 4 large eggs
- 1 cup eggnog
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- powdered sugar, whipped cream, or grated nutmeg, for serving (optional)
Instructions
- Preheat the oven to 425 degrees. Roll out the pie crust into a 13-inch circle and press into a 9-inch pie pan. Trim the edges. Place aluminum foil in the crust and pour pie weights (or dried beans) into the crust. Bake for 15 minutes. Remove aluminum foil and weights and bake for another 5 minutes. Remove from the oven and allow to cool slightly.
- In a large mixing bowl, whisk together the sugar and flour. Add the eggs one at a time, whisking thoroughly after each addition. Slowly add the eggnog, whisking constantly. Add the butter and vanilla and whisk until completely combined. Pour the eggnog mixture into the pie crust.
- Bake the pie for 40-45 minutes, until the center of the pie crust barely jiggles when shaken. If the crust begins to burn, cover with a pie shield or a strip of foil.
- Remove the pie from the oven and allow to cool on the counter for 30-45 minutes, then place into the refrigerator until completely chilled. Serve with powdered sugar, whipped cream, or grated nutmeg, if desired.
Notes
This recipe is adapted from the Sweet Buttermilk Pie recipe from The Southern Pie Book by Jan Moon .
7.8.1.2570https://chattavore.com/eggnog-pie/
Mary
Yield: 8 servings
15 minPrep Time:
1 hr, 5 Cook Time:
1 hr, 20 Total Time:
Save Recipe
Ingredients
- 1 pie crust, unbaked (make your own or use a refrigerated or frozen crust)
- 1 cup sugar
- 2 1/2 tablespoons all-purpose flour
- 4 large eggs
- 1 cup eggnog
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- powdered sugar, whipped cream, or grated nutmeg, for serving (optional)
Instructions
- Preheat the oven to 425 degrees. Roll out the pie crust into a 13-inch circle and press into a 9-inch pie pan. Trim the edges. Place aluminum foil in the crust and pour pie weights (or dried beans) into the crust. Bake for 15 minutes. Remove aluminum foil and weights and bake for another 5 minutes. Remove from the oven and allow to cool slightly.
- In a large mixing bowl, whisk together the sugar and flour. Add the eggs one at a time, whisking thoroughly after each addition. Slowly add the eggnog, whisking constantly. Add the butter and vanilla and whisk until completely combined. Pour the eggnog mixture into the pie crust.
- Bake the pie for 40-45 minutes, until the center of the pie crust barely jiggles when shaken. If the crust begins to burn, cover with a pie shield or a strip of foil.
- Remove the pie from the oven and allow to cool on the counter for 30-45 minutes, then place into the refrigerator until completely chilled. Serve with powdered sugar, whipped cream, or grated nutmeg, if desired.
Notes
This recipe is adapted from the Sweet Buttermilk Pie recipe from The Southern Pie Book by Jan Moon .
