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A slice of cream pie on a speckled plate, garnished with whipped cream and cocoa powder. Forks and a bowl are visible in the background.
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Eggnog Pie

This Eggnog Pie is perfect for the holidays and so simple to make. Top with homemade whipped cream and ground nutmeg, yum!
Course Dessert
Cuisine American
Keyword eggnog pie
Prep Time 45 minutes
Cook Time 10 minutes
Refrigerate 2 hours
Total Time 2 hours 55 minutes
Servings 8 servings
Calories 499kcal
Author Katie Cooksey

Ingredients

for the pie crust-

for the filling-

  • 3/4 cup heavy cream cold
  • 1 cup eggnog cold
  • 1/2 cup milk cold
  • 1 box instant vanilla pudding
  • ground nutmeg for garnish, optional
US Customary - Metric

Instructions

for the pie crusts-

  • In the bowl of a stand mixer, using the paddle attachment, mix the flour, sugar and salt together until combined.
    A stand mixer with a glass bowl contains flour and sugar being mixed.
  • Stir in cold butter cubes until they are the size of peas. With the mixer on low, stream in ice cold water by the tablespoon until the dough starts coming together. It should be moist, but not sticky. If you grab a few pieces and squeeze them together in your hand, they should stick together without leaving a residue on your hands. 
    A hand holds a piece of dough over a glass bowl filled with more dough. A rolling pin is visible in the background.
  • Form dough into two disks, wrap in plastic wrap and refrigerate until ready to use.
    Hands shaping two pieces of dough on a light surface.
  • When ready to make the pie crust, remove one disk of dough from refrigerator and sit out for 10-15 minutes to make it easier to roll.
  • Preheat oven to 400° F. Flour counter top and rolling pin and roll out dough to large circle. Gently place into a pie pan, cut off extra dough and scallop the top edges of crust.
    Hands trimming excess dough from a pie crust in a dish with a small knife on a light-colored surface.
  • Prick bottom of crust with fork a few times, evenly. Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.
    A hand uses a fork to prick holes in an uncooked pie crust in a pan.

for the filling-

  • In a medium bowl, using an electric mixer, whip heavy cream to stiff peaks. Refrigerate until ready to use.
    Hand mixer blending ingredients in a glass bowl on a kitchen counter.
  • Whisk together eggnog, milk, and instant pudding mix in a medium bowl. Let thicken for a few minutes.
    A person whisking a creamy mixture in a glass bowl on a white countertop, with a grey napkin and spices in the background.
  • Remove whipped cream from the refrigerator and fold HALF of it into the eggnog mixture for a creamy texture. Refrigerate the remaining half of the whipped cream for later.
    Hands holding a spatula, mixing cream into a bowl of yellow batter on a countertop.
  • Pour the filling into the cooled crust, cover with plastic wrap, and refrigerate for at least 2 hours.
    Filling a pie crust with creamy, pale yellow custard from a mixing bowl.
  • Pipe the remaining whipped cream onto the top of the pie, sprinkle with nutmeg, and enjoy!
    A pie with whipped cream and sprinkled spices on a crimped crust, placed on a white surface with a gray napkin and a sifter in the background.

Notes

*Recipe will make two pie crusts, but you'll only need one. You can store the other one in the refrigerator for up to 2 days. To Freeze: Wrap the dough tightly in plastic wrap and store in freezer bags for up to 3 months. Allow to thaw overnight in the fridge.

Nutrition

Calories: 499kcal | Carbohydrates: 55g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 400mg | Potassium: 154mg | Fiber: 1g | Sugar: 18g | Vitamin A: 950IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
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