Creamy Eggnog Pie Recipe for Holidays

A Pie That Tastes Like a Holiday Hug

This pie is my favorite holiday tradition. It tastes just like creamy, spiced eggnog. But it’s in a slice of pie.

I love how the kitchen smells when I make it. It fills the whole house with warmth. Doesn’t that smell amazing?

A Little Story From My Kitchen

I first made this pie for my grandson, Leo. He always loved eggnog. One year, I thought, why not put it in a pie crust?

His eyes got so wide with his first bite. Now he asks for it every Christmas. I still laugh at that.

Let’s Make the Creamy Filling

Start with your egg yolks and cornstarch. Whisk them until they are pale and smooth. This is the secret to a creamy pie.

Heating the eggs slowly is very important. If you go too fast, they can scramble. No one wants scrambled eggs in their pie!

Fun fact: The nutmeg in this recipe is what gives it that classic eggnog flavor. It just would not be the same without it.

Why This Recipe Matters

This pie is more than just a dessert. It is a reason to gather. Sharing food made with care brings people together.

It also teaches a good lesson. Good things take time and patience. Waiting for the pie to chill is hard, but so worth it.

What is a food that makes you feel cozy and happy? Tell me about it.

The Final, Fun Part

After the pie is cold, you get to decorate. A big fluffy cloud of whipped cream on top is a must. Then, a little sprinkle of cinnamon.

It makes each slice look so special. It is like putting a star on top of a tree. Do you like a little or a lot of whipped cream?

Your Turn in the Kitchen

I hope you try making this pie. It might become your family’s new tradition. The best memories are often made in the kitchen.

If you make it, will you share a picture? I would love to see your beautiful creation. What is your favorite holiday dessert to bake?

Ingredients:

Ingredient	Amount	Notes
9-inch pre-baked pie crust	1
large egg yolks	6
cornstarch	3 Tablespoons + 2 teaspoons
heavy whipping cream	1 cup
milk	2 cups
granulated sugar	1/2 cup
ground nutmeg	1/2 teaspoon
salt	1 pinch
butter, room temp, cut into pieces	3 Tablespoons
rum extract	1 teaspoon
vanilla extract	1/2 teaspoon
Whipped Cream		For topping
ground cinnamon		For topping

A Slice of Holiday Magic

Oh, the smell of nutmeg and cream warming on the stove. It takes me right back to my mother’s kitchen. She made this pie every Christmas Eve. We could hardly wait for dessert. This creamy eggnog pie is like a hug in a pie crust. It’s sweet, cool, and so very special. I still laugh at that one year my brother tried to eat the whole thing. Let’s make some new memories together, shall we?

Step 1: Grab a medium bowl for your egg yolks and cornstarch. Whisk them together until they look pale and creamy. This is the secret to a smooth, lump-free pie. I like to pretend I’m painting the bowl yellow. It makes the task more fun. (My hard-learned tip: Whisk from the start! Lumps are such a bother to fix later.)

Step 2: Now, pour the cream, milk, sugar, nutmeg, and salt into a saucepan. Warm it over medium heat. Stir it often with a wooden spoon. You want it just barely simmering. Tiny bubbles will appear at the edges. Doesn’t that smell amazing? It already tastes like the holidays.

Step 3: This next part is very important. Scoop a little of the hot milk into your egg mixture. Drizzle it in slowly while you stir. This warms the eggs up gently. If you add it all at once, you’ll have scrambled eggs! We don’t want that. Do you know why we do this? Share below!

Step 4: Now, pour your warm egg mixture back into the saucepan. Keep stirring over the heat. Cook until you see a few lazy bubbles pop on the surface. Stir constantly, scraping the bottom. This is when the magic happens and it thickens up beautifully.

Step 5: Take the pan off the heat. Stir in the butter, vanilla, and rum extract. The butter will melt right in and make it extra rich. My grandma always used a splash of the real thing. But the extract works just fine, I promise.

Step 6: Pour your lovely pudding into the baked pie crust. Now, press a piece of plastic wrap right onto the surface. This stops a rubbery skin from forming. No one likes a skin on their pudding. Tuck the pie into the refrigerator for a few hours. It needs a good, long nap.

Step 7: The final step is the best. Slice your chilled pie. Top it with a fluffy dollop of whipped cream. Give it a pretty dusting of cinnamon. Then, watch it disappear. It’s a true crowd-pleaser.

Cook Time: 20 minutes
Total Time: 4 hours 20 minutes (includes chilling)
Yield: 8 servings
Category: Dessert, Pie

Make It Your Own

This pie is a wonderful classic. But you can always add your own little twist. I love to get creative in the kitchen. It keeps things exciting. Here are a few fun ideas I’ve tried over the years. My grandson loves the chocolate chip version the most.

A Chocolate Chip Surprise: Stir in a handful of mini chocolate chips after you add the butter. They get a little melty and wonderful.

A Coffee-Kissed Swirl: Add a teaspoon of instant coffee to the warm milk mixture. It gives it a lovely, grown-up flavor.

A Gingerbread Crust: Use a gingerbread cookie crust instead of a plain one. The spicy ginger and creamy pie are a perfect match.

Which one would you try first? Comment below!

The Perfect Holiday Plate

Serving this pie is part of the fun. A simple slice is just perfect. But you can make it extra festive. I like to grate a little fresh nutmeg on top of the whipped cream. It looks so pretty. For a real party, serve it with a small, chewy ginger cookie on the side. The crunch is a nice change from all that cream.

What to drink with it? For the adults, a small glass of sherry or a brandy Alexander is lovely. It feels so fancy. For everyone else, a cold glass of milk or a steamy hot chocolate is the best companion. The creaminess of the pie and the drink just belong together.

Which would you choose tonight?

Keeping Your Eggnog Pie Perfect

This pie loves a cool fridge. Keep it covered for up to three days. The plastic wrap stops a rubbery skin from forming.

I do not suggest freezing this pie. The creamy filling can get watery and separate. It loses its wonderful smooth texture.

This pie is best served cold. There is no need to reheat it. Just slice and add your whipped cream topping.

You can make the whole pie a day ahead. This is a great batch-cooking tip for busy holidays. It gives the flavors more time to get happy together.

I once left a pudding uncovered as a young bride. It formed a thick skin my husband would not eat. Now I always press that wrap right on the surface. Have you ever tried storing it this way? Share below!

Getting storage right matters. It saves you from last-minute stress. You can enjoy your own party knowing dessert is ready.

Easy Fixes for Common Pie Problems

Is your filling lumpy? You might have added the hot milk too fast. Always drizzle it slowly into the egg yolks while stirring.

I remember when my first filling was full of little cooked egg bits. I was so disappointed. Tempering the eggs gently prevents this.

Is the filling too runny? It may not have boiled long enough. You need to see a few thick bubbles pop on the surface.

Stirring constantly is the secret here. This keeps the bottom from burning. It also helps the cornstarch thicken everything nicely.

Does your crust get soggy? Make sure it is completely cooled before adding the filling. A warm crust turns the bottom mushy. Which of these problems have you run into before?

Getting the texture right builds your cooking confidence. A smooth, set filling also tastes much better. It feels rich and luxurious on your tongue.

Your Eggnog Pie Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pie crust from the store.

Q: How far ahead can I make it? A: You can make the whole pie one day before you need it.

Q: What can I use instead of rum extract? A: You can use all vanilla extract. The flavor will still be wonderful.

Q: Can I double the recipe? A: Yes, for two pies. Whisk everything in a much larger bowl so it fits.

Q: Is the whipped cream necessary? A: No, but it is a lovely, creamy finish. A little cinnamon on top makes it pretty. Which tip will you try first?

A Final Word From My Kitchen to Yours

I hope this recipe brings joy to your holiday table. It is a little taste of old-fashioned comfort. My family always asks for it.

*Fun fact: Eggnog has been a holiday drink in America since the 1700s. Turning it into a pie is a fun, modern twist!*

I would love to see your beautiful creations. Your photos inspire me and other readers. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.