Top Utah lifestyle blog, Among the Young, features the best Egg Nog pie recipe- creamy custard and a ginger cookie crust! It’s to DIE for! Click here now for the recipe!!
Egg Nog Pie
Can you tell how much I LOVE Egg Nog? I love it, I love it, I love it. I LOVE IT!
As soon as I can buy Egg Nog, you can see Kaylynn in her happiest state. True story.
Can you freeze egg nog?
I finally got wise and tested out if Egg Nog would FREEZE well. I was tired of wanting Egg Nog in the summer and waiting until Christmas. These are my kinds of ridiculous problems.
And yes, in case you were curious, Southern Comfort freezes VERY well. I tested it and legitimately couldn’t tell the difference between the fresh and frozen Nog. Happy day!
How I Make Egg Nog Pie
A few years ago a friend sent me her recipe for her grandmother’s Egg Nog pie. I tried it and could see how it was a favorite for her family, but it wasn’t a fit for our family.
That got me thinking, “WHY have I never had an Egg Nog pie?” Does a good Egg Nog Pie recipe even exist?
I wanted to keep it simple: Cookie Crust. Custard. LOTS of Egg Nog flavor. Nutmeg dusted on top. (or not …. which picture do you like better: No Nutmeg, or Yes Nutmeg?)
I definitely knew the crust HAD to be Biscoff cookies. That screams Christmas and was the perfect addition of spice to a subtle, egg-noggy flavor.
Crust or Custard?
I tried several variations of this Egg Nog pie recipe. Double crust, single custard. Single crust, double the custard. Double crust, double the custard.
It got real confusing, REAL FAST. In the end I went with a single layer of crust, double the custard, extra whipped cream folding INTO the custard, and whipped cream on top. Because you can never have too much whipped cream, right?
Print Recipe
Egg Nog Pie
A ginger cookie crust topped with a creamy egg nog custard and whipped cream. This pie screams CHRISTMAS!
Combine in an 8 or 9 inch pie dish; take it up the sides.
OPTIONAL: bake crust 5-10 minutes
Custard:
In a bowl, whisk egg yolks until combined and all yellow. Set aside.
In a saucepan, combine milk, vanilla, and 1 cup of Egg Nog.
Stir constantly until lightly boiling.
Pour approximately 1/2 cup of the hot egg nog mixture into the yolk mixture.
Stir constantly! (We don't want to cook the eggs or have CLUMPS!)
Add yolk mixture back into the hot mixture on the stove.
Continue stirring until the mixture "coats" the back of your spoon.
Remove from heat and put in a bowl.
Strain mixture into a glass bowl.
Cover the bowl completely with plastic and let cool in the fridge.
Cream Mixture:
In a bowl, mix the remaining 1 cup of Egg Nog, the vanilla pudding powder mix, and 3/4 cup powdered sugar.
Fold in 1 cup of whipped cream.
Assembly!
Gently combine the cooled custard and cream mixture.
Pour into the cooled Biscoff cookie crust.
Top with additional whipped cream.
OPTIONAL: dust with Nutmeg.
Full disclosure: My slices did NOT work out for me. As you can see from the picture below.
I am a FIRM believer in NOT BAKING my crusts. I grew up eating pies that way and I think it tastes better. HOWEVER, I suffer and curse myself every time I have to take a pretty picture of a slice of pie. This looks like a pile of YUCK – but that’s NOT to say it is gross. Since I didn’t bake the crust it didn’t come out as clean as it could have. But it tasted PERFECT.
Take that for what it’s worth!
For this recipe, here are some of the “must have” tools:
Here are a few of my other favorite Egg Nog recipes:
You either want to sit the bowl inside of another bowl with ice or place several large ice cubes in the drink. Small ice cubes will melt too fast and won't do you much good.
How to Spike Store-Bought Eggnog. Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol.
And while chocolate cake is at the top of the list of desserts that pair well with eggnog, you can't go wrong with any sweet. Pumpkin pie and apple crumble are the next two on the list.
Top each glass with a dash of nutmeg (freshly grated is best) and a pinch of finely grated orange zest. Serve and enjoy, preferably near a crackling fireplace.
If you're serving warm beverages, you can use a slow cooker or insulated urn to keep them hot. If you have to use the stove top, keep the heat very low or consider just warming small batches as you need them because the alcohol can easily cook off.
Coffman suggests not keeping eggnog out in a large bowl at a party, for example, for more than two hours. “That really goes for any food,” she said. “Put a smaller amount out and then refresh it if needed.”
Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.
Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria.
Made with the typical ingredients (minus the alcohol), you'll also find thickeners and stabilizers, artificial colors and flavors; some are also sweetened with high fructose corn syrup.
While you may typically reach for a bottle of rum or whiskey for eggnog, amaro and tequila are also good options. Some people who use reposado tequila in their eggnog like to complement it with an Amontillado sherry.
The three most common boozy eggnog mix-ins are brandy, rum, and bourbon. Is one necessarily better than the others? Absolutely not. It all depends on the drinker's taste.
Because it's so rich, creamy and sweet, eggnog pairs nicely with foods that have divergent flavors - savory, salty, spicy, earthy. These Ham & Cheese Stuffed Mushrooms have just the right mix of flavors. They're seasoned with thyme, garlic and bay leaf, grated with fresh Parmesan and crowned with slices of our ham.
Alcohol: If you want to add alcohol to your eggnog, start with ¼ cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired.
Serve your eggnog chilled and plain for a classic treat.
The most classic way to serve eggnog doesn't involve any prep, and it's perfect as an after-dinner treat around the holidays. All you have to do is pour chilled eggnog into a glass. It pairs nicely with sweets, especially baked goods make with milk or cream.
The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely.
This super-simple recipe makes six 6½-ounce servings. For a well-balanced drink, add one part spirit to five parts eggnog and finish with a sprinkle of cinnamon and freshly grated nutmeg for a boozy refreshment.
Once opened, eggnog liqueur typically lasts for around 6 months to a year if stored properly. It's essential to keep it tightly sealed and refrigerated to maintain its quality and taste.
Eggnog may be frozen for up to six months. For best results, freeze eggnog in a container with a little extra room (about 1/2-inch of space from the top) to allow for expansion during freezing. Frozen egg nog should be good for about 6 months, whether it is store bought or home made.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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