Description
This Holiday Eggnog Custard Pie combines the rich, creamy flavors of traditional eggnog with a smooth custard filling baked in a flaky pie crust. Perfect for festive occasions, this pie features warm spices like nutmeg and a hint of rum, topped with whipped cream and a sprinkle of cinnamon or nutmeg for a delightful winter treat.
Ingredients
Scale
Custard Filling
- 2 cups eggnog (store-bought or homemade)
- 3 large eggs (room temperature)
- 1/2 cup sugar (adjust to sweetness preference)
- 1/4 cup rum (can substitute with bourbon or omit)
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (thickener; can substitute with flour)
Pie Crust and Topping
- 1 pre-made pie crust
- 1 cup whipped cream (for topping)
- Additional nutmeg or cinnamon (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the custard pie.
- Mix Eggs and Sugar: In a medium bowl, whisk together the eggs and sugar until the mixture is smooth and well combined, which helps create a creamy custard texture.
- Add Remaining Ingredients: Stir in the eggnog, rum, vanilla extract, freshly grated nutmeg, and cornstarch until the mixture is completely smooth without lumps.
- Prepare Pie Crust: Place the pre-made pie crust into a pie dish if not already done, ensuring it is evenly fitted for the filling.
- Pour Custard: Pour the prepared custard mixture into the pie crust, spreading it evenly.
- Bake Pie: Bake in the preheated oven for 45 to 50 minutes. The custard is done when it is set and a knife inserted in the center comes out clean.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely to room temperature so the custard firms up properly.
- Serve with Toppings: Serve each slice topped with a generous dollop of whipped cream. Optionally, sprinkle additional nutmeg or cinnamon on top for extra festive flavor.
Notes
- Use room temperature eggs to ensure a smoother custard mixture without curdling.
- The choice of alcohol can be adjusted or omitted for a non-alcoholic version.
- Cornstarch acts as a thickener; flour can also be used if preferred.
- Letting the pie cool fully is essential for the custard to set correctly before slicing.
- Freshly grated nutmeg greatly enhances the flavor compared to pre-ground nutmeg.
- Store leftover pie covered in the refrigerator and consume within 2-3 days.
