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Eggnog Cream Pie

Creamy Eggnog Cream Pie

This delightful Eggnog Cream Pie features a buttery graham cracker crust filled with a rich and creamy eggnog custard. Perfect for holiday gatherings or a special treat!
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Prep Time 20 minutes
Cook Time 10 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 cups Granulated sugar
  • 6 tablespoons Unsalted butter, melted
Filling Ingredients
  • 1 14-ounce can Sweetened condensed milk
  • 1 cup Eggnog
  • 1 teaspoon Vanilla extract
  • 1 cup Heavy cream, cold
  • 0.25 teaspoon Ground nutmeg For garnish

Equipment

  • 9-inch pie plate
  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until evenly moistened.
  2. Press crumb mixture into a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Cool completely.
  3. In a large bowl, whisk together sweetened condensed milk, eggnog, and vanilla extract until smooth.
  4. In a separate bowl, beat heavy cream with an electric mixer until stiff peaks form.
  5. Gently fold whipped cream into the eggnog mixture until just combined. Avoid overmixing.
  6. Pour filling into the cooled pie crust. Refrigerate for at least 4 hours, or preferably overnight, to set.
  7. Garnish with nutmeg before slicing and serving chilled.

Notes

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