Ingredients
For the Pie Crust:
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1 ½ cups all-purpose flour
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½ teaspoon salt
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6 tablespoons cold unsalted butter, cubed
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3 to 4 tablespoons cold water
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1 tablespoon sugar (optional)
For the Eggnog Filling:
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2 cups eggnog (store-bought or homemade)
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1 ½ teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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1 tablespoon all-purpose flour
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3 large eggs
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½ cup granulated sugar
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1 teaspoon vanilla extract
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¼ cup dark rum (optional)
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2 tablespoons unsalted butter (melted)
For the Whipped Topping:
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1 cup heavy cream
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2 tablespoons powdered sugar
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½ teaspoon vanilla extract
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A pinch of ground nutmeg for garnish
Instructions
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Prepare the Pie Crust:
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Combine flour, salt, and optional sugar in a large bowl. Add cold butter and mix until the dough resembles coarse crumbs.
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Gradually add cold water, mixing until the dough comes together. Chill in the fridge for 30 minutes.
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Roll out the dough and fit it into a 9-inch pie pan. Prick the bottom with a fork and bake at 375°F (190°C) for 15 minutes with pie weights, then 10-12 minutes until golden. Cool.
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Make the Eggnog Filling:
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In a saucepan, whisk together eggnog, cinnamon, nutmeg, and flour. Bring to a simmer while stirring constantly.
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In a bowl, whisk eggs, sugar, vanilla, and melted butter. Slowly pour the hot eggnog mixture into the egg mixture, then return to the saucepan and cook until thickened, about 5-7 minutes. Add rum (optional).
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Pour into the cooled crust and refrigerate for at least 4 hours or overnight.
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Whip the Topping:
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Beat heavy cream and powdered sugar until stiff peaks form. Add vanilla and whip until combined.
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Spread whipped cream over the chilled pie and garnish with nutmeg.
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Serve and Enjoy!
Notes
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Make ahead: This pie can be made a day in advance, which makes it perfect for holiday gatherings.
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Optional: For a spicier flavor, feel free to increase the cinnamon or add a dash of allspice or cloves.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for the crust)
Nutrition
- Calories: 300-350 kcal per slice (depending on size and crust type)
- Sugar: 22g
- Fat: 22g
- Carbohydrates: 30g
- Protein: 4g
