Go Back
Eggnog Cream Pie

Creamy Eggnog Cream Pie

This decadent Eggnog Cream Pie features a buttery graham cracker crust and a rich, creamy eggnog filling. Perfect for holiday gatherings or a special treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham cracker crumbs
  • 0.25 cup Granulated sugar
  • 6 tablespoons Unsalted butter, melted
Filling Ingredients
  • 1 cup Heavy cream
  • 0.25 cup Eggnog store-bought or homemade
  • 0.33 cup Granulated sugar
  • 2 Large egg yolks
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Ground nutmeg
Topping Ingredients
  • 1/2 cup Whipped cream optional
  • a pinch Ground nutmeg for garnish, optional

Equipment

  • 9-inch pie plate
  • Medium mixing bowls
  • Saucepan
  • Whisk

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie plate.
  2. Bake for 8-10 minutes, or until lightly golden. Cool completely.
  3. In a saucepan, whisk together heavy cream, eggnog, and sugar. Heat over medium heat, stirring constantly, until sugar dissolves and mixture simmers (do not boil).
  4. Whisk egg yolks in a separate bowl. Temper by slowly whisking a few spoonfuls of the hot cream mixture into the yolks. Pour back into the saucepan.
  5. Cook over low heat, stirring constantly, until thickened (2-3 minutes). Do not boil. Remove from heat; stir in vanilla and nutmeg.
  6. Pour filling into the cooled crust. Cover and refrigerate for at least 4 hours, or preferably overnight.
  7. Before serving, top with whipped cream and a sprinkle of nutmeg (optional).

Notes

For a richer flavor, use homemade eggnog. You can also add a tablespoon of rum or bourbon to the filling for an adult version. Store leftover pie in the refrigerator for up to 3 days.