There’s something truly magical about the holiday season, and one of the most cherished treats that perfectly captures the essence of this time of year is Eggnog Custard Pie. This delightful dessert brings together the rich, creamy flavors of eggnog with a luscious custard filling, all nestled within a flaky pie crust. It’s a dessert that evokes warmth, nostalgia, and the joy of celebrating with loved ones.
Eggnog custard pie is not only easy to make but also a crowd-pleaser. Whether you’re serving it for a family gathering, a festive dinner party, or simply indulging in it on a cozy winter evening, this pie is sure to be a hit.
Recipe:
FOR THE CRUST—
One store bought pie crust
(or your favorite dough recipe)
FOR THE FILLING—
HEAT AND INFUSE:
1 cup heavy cream
1 cup half-and-half
2 T. bourbon, dark rum, or
whiskey, optional
1 T. sugar
1/2 vanilla bean, split and scraped
WHISK:
5 egg yolks
1/2 cup sugar
1 t. vanilla extract
1/8 t. freshly ground nutmeg
Pinch salt
FOR THE OPTIONAL TOPPING—
SPRINKLE WITH:
Granulated sugar
Directions:
Prepare dough, line a pie plate, and blind bake crust per instructions.
Heat cream, half-and-half, optional liquor, sugar, and vanilla seeds and pod for the filling in small saucepan over medium heat. When steam begins to rise off the cream, remove from heat and let infuse 15 minutes.
Whisk together yolks, sugar, vanilla, nutmeg, and salt in a medium bowl. Remove vanilla pod from infused cream and gradually temper hot cream into egg mixture, stirring constantly. (Try not to froth the custard too much, or it will create a foamy layer on top of the pie.)
Remove partially baked pie crust from oven and reduce temperature to 325°. Carefully pour custard into the hot shell (again, try not to froth it too much or it’ll foam). Return the pie to the oven and bake 15–25 minutes, or until custard is barely set. Do not overbake. It should still jiggle when removed from the oven—the filling will continue to set as it cools. Cool pie to room temperature, then chill until cold, at least 4 hours. To serve, cut pie with a thin, sharp knife and place slices on serving plates.
Sprinkle each slice with about 1/2 teaspoon sugar for caramelizing. Then use a butane torch to “burn” the sugar into a caramelized, crunchy shell (for safe handling, follow manufacturers’ instructions). Wave flame 1–11/2″ above sugared surface until sugar melts and browns. Let stand 2 minutes before serving to allow the caramelized sugar to harden.