Eggnog Custard Pie


I used to be an eggnog fiend when I was younger. I couldn’t get enough of the stuff. Then as I got older and had kids it just seemed like I was the only person in the crowd that was interested so I stopped buying it. This year Kevin told me he really likes eggnog. How do I not know these things??? So immediately so many eggnog ideas ran through my head. I literally made a list;

regular eggnog (with rum of course)
eggnog brownies
eggnog fudge
eggnog cookies
eggnog pancakes
eggnog pound cake
eggnog ice cream
eggnog cupcakes
eggnog pie *DING DING* We have a winner folks!

For whatever reason I have been anti-pumpkin pie this year. I mean I love it but, well I just wanted to be different. For Thanksgiving I made Pumpkin Spice Cake with Cream Cheese Frosting. I hadn’t come up with dessert for Christmas yet and that was where the eggnog fit into my little plan. Replace pumpkin pie with eggnog custard pie..hhmmmm yes that sounded mighty tasty!

This recipe is super easy. I was even a tad ummmm, well, I cheated and didn’t even make the effort to make pie crust. Good ol’ frozen pie crust at my house this Christmas. I had an epic fail with trying to make homemade dinner rolls and I just couldn’t face the KitchenAid right then *sigh* So it came together in just a few minutes. Everyone agreed it was a great pie so this recipe is going into my holiday bank of go to menu ideas.

Eggnog Custard Pie 
  • 1/2 (15-ounce) package refrigerated pie crust
  • 1 cup sugar
  • 4 large eggs
  • 1 (12-ounce) can evaporated milk
  • 3/4 cup water
  • 1/4 cup light rum
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Whipped cream, for garnish
  • Powdered sugar, for garnish

Preheat oven to 350 degrees F.
On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it’s fitted firmly in the plate.
In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.
Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.
Cut into desired sizes and garnish with whipped cream and powdered sugar.

Original recipe found on

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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