This creamy and sweet Eggnog Cream Pie is delicious when served with a big swirl of homemade eggnog whipped cream. It’s the perfect dessert for the holidays.
Every year around this time I realize that I have made and photographed way too many holiday desserts. There are only so many days after Thanksgiving to be able to share Christmas desserts.
But I still go crazy in our kitchen making cookies, fudge and candy, snack mixes, and pies that I think would be great for this time of year. Then I look at my calendar and the available time I have to work on editing and writing, and I realize that all of these treats just aren’t going to happen.
This Eggnog Cream Pie is one of those desserts. I actually made this recipe last year, but I never got around to sharing it because I ran out of time. Well, that and I actually didn’t like the photos that I took last year.
So last month, I set out to make the pie again with better pictures. This time I was really happy with the lighting and set up, but I almost missed out on sharing it again because here it is days before Christmas.
I feel like I’m sharing this one just in the nick of time. Please tell me that not everyone has their holiday menu for the weekend and next week completely finished. Surely someone needs another pie recipe to make.
The idea for this Eggnog Cream Pie actually came from the popular Indiana sugar cream pie. Can you believe that we lived in Indiana for 12 years, and I never had a slice of the Hoosier pie. Crazy, huh?
What is a sugar cream pie?
This creamy custard-like pie is made from a mixture of sugar, milk, butter, cornstarch, and spices. The sugar pie is thought to have originated from the early Indiana pioneers or from the Amish.
It also goes by the name of desperation pie which is the name for pies made when fresh fruit was not available or money was tight but you still wanted a slice of pie. This old fashioned sugar pie is made with just a few basic ingredients that everyone usually has on hand.
This delicious creamy pie is an egg-free way to enjoy a custard-like texture. According to some, a true sugar cream pie does not include eggs.
A few weeks ago, I bought a carton of eggnog for our boys and I to enjoy. As I was drinking a small glass of the creamy goodness, I started thinking about making some sort of eggnog dessert for Christmas.
That’s when I remembered the eggnog pie from last year that never got shared. Yup, it was time to make that again.
How to make Eggnog Cream Pie:
- Flip a 9 inch pie plate upside down. Form a double layer of foil around the bottom of the pan. Set both aside.
- Unroll the pie crust and place it in the bottom of the pie plate. You can use a store bought pie crust like I did, or you can make a homemade one. Either one works.
- Crimp the edges, then place the foil form over the pie crust. This will keep the pie crust from bubbling up when it bakes. Bake and cool the crust.
- Combine the sugar and cornstarch in a saucepan. Slowly whisk in the eggnog until it is smooth. Bring the mixture to a low boil.
- Reduce the heat. Cook and stir for about 2 minutes, or until it is thick and bubbly.
- Remove it from the heat and stir in the butter and rum extract. Pour the eggnog pudding mixture into the cooled pie crust. Sprinkle with nutmeg and bake for 15-20 minutes.
- Cool on a wire rack for about an hour, then refrigerate until chilled.
- Serve with swirls of homemade eggnog whipped cream and a sprinkling of nutmeg.
More eggnog recipes you may enjoy:
- These simple Eggnog Thumbprints and a glass of milk or coffee is a great way to end the day.
- The layers of creamy cheesecake, crunchy cookies, and juicy berries in this No Bake Eggnog Cheesecake Trifle will impress everyone as they dig in.
- Two times the eggnog in this easy Eggnog Cake make it a sweet treat for eggnog lover’s.
- The layers in this easy no bake Eggnog Cheesecake Pie make it a pretty and delicious dessert to serve during the holidays.
- These easy no yeast Eggnog Cinnamon Rolls can be on your breakfast table in under an hour. Perfect for Christmas morning!
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For the Pie
- 1 refrigerated pie crust
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups eggnog
- 1/2 cup unsalted butter, cubed
- 1 teaspoon rum extract
- 1/2 teaspoon nutmeg
For the Whipped Cream
- 1 cup heavy cream
- 1/4 cup eggnog
- 1/2 teaspoon rum extract
- 1/4 teaspoon nutmeg
- 1/4 cup powdered sugar
- Preheat the oven to 450 degrees. Place a 9 inch pie plate upside down. Form a double layer of foil around the pan.
- Roll the pie crust out and place in the bottom of the 9 inch pie plate. Place the foil shape onto the crust to hold it down while it bakes. Bake for 8 minutes. Remove pie crust and cool.
- Reduce oven heat to 375 degrees.
- Stir together the sugar and cornstarch in a saucepan. Whisk in the eggnog until smooth.
- Bring the mixture to a low boil. Reduce the heat and cook and stir for 2 minutes or until thick and bubbly.
- Remove the mixture from the heat; stir in the butter and extract until melted and smooth. Pour the pudding mixture into the cooled crust. Sprinkle with nutmeg. Bake for 15-20 minutes.
- Remove and cool on a wire rack for an hour, then refrigerate until chilled.
- Place a metal bowl and whisk attachment in the freezer for 10 minutes.
- Pour the cream, eggnog, extract, nutmeg, and powdered sugar into the chilled bowl. Beat on low speed until everything is mixed in. Use a spatula to scrape the sides of the bowl.
- Increase the speed and beat until thick and creamy. Swirl on top of the chilled pie with a piping bag and icing tip 1M.
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Amount Per Serving: Calories: 355Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 85mgSodium: 183mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.