Eggnog Pie
As an amazon associate I earn from qualifying purchases.
This Eggnog Pie has everything you love about the classic holiday drink, but in dessert form. With a homemade graham cracker crust, custard filling infused with warm spices, and a perfectly toasted meringue to finish it all off, this pie is perfect whether you’re entertaining guests or just craving something festive. This pie will become a seasonal favorite!

Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Eggnog Pie
- More Pie Recipes
There’s just something so nostalgic and cozy about eggnog, especially around the holidays. That rich, spiced flavor brings instant cheer, and when you turn it into a creamy, dreamy pie with a cloud of meringue on top? Pure holiday magic.
Here’s Why You’ll Love This Recipe
- Perfect for the holidays: All the flavor of traditional eggnog in a sliceable, shareable dessert.
- Light yet luscious: The custard filling is smooth and creamy, while the meringue keeps it feeling light and airy.
- Make-ahead friendly: Chill it in advance and toast the meringue before serving.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Graham Cracker Crust
- Graham cracker crumbs: A homemade crust tastes best, but the store-bought versions will work if you’re trying to save some time!
- Light brown sugar: If you only have dark brown sugar, that also works here!
- Ground cinnamon: Freshly ground cinnamon has the best flavor, but the pre-ground stuff will work, too.
- Kosher salt: Don’t substitute regular salt. The measurements are totally different.
- Unsalted butter, melted: If you use salted butter, omit the additional Kosher salt.
Eggnog Filling
- Granulated sugar: Sweetens the custard to just the right level.
- Cornstarch: Helps to thicken the filling to a smooth, sliceable texture.
- Kosher salt: Again, don’t sub in regular table salt. The measurements are completely different.
- Hot half-and-half: Don’t use milk instead. This recipe needs the additional fat from the half-and-half.
- Large eggs: Essential for a rich, custardy structure.
- Unsalted butter: Adds a final touch of silkiness. Unsalted is ideal, but if you don’t have any on hand, you can use regular salted butter and omit the additional Kosher salt in the recipe.
- Ground cinnamon & nutmeg: Classic eggnog spices.
- Vanilla extract: Only REAL vanilla, please! Imitation vanilla should be illegal. (Mostly kidding, but really, please stay away!)
- Rum extract: Adds depth and a subtle holiday warmth.
Meringue Topping
- Large egg whites: Whipped into fluffy peaks for a light, marshmallowy topping.
- Cream of tartar: Stabilizes the meringue.
- Kosher salt: A pinch helps balance the sweetness.
- Granulated sugar: Sweetens the meringue.
- Cornstarch: Helps the meringue stay glossy and stable.
In Photos: How To Make Eggnog Pie
Step 1: Make the Graham Cracker Crust
Stir together graham cracker crumbs, brown sugar, cinnamon, and salt. Mix in melted butter until well combined.

Press the mixture into a standard 9-inch pie pan, evenly covering the bottom and sides.

Refrigerate the crust while preparing the filling.
Step 2: Make the Eggnog Filling
In a large bowl, whisk together sugar, cornstarch, salt, cinnamon, and nutmeg.

Add the eggs to the bowl.

Whisk to combine.

Next, whisk in the hot half-and-half, slowly.

Pour into a saucepan and cook over low heat, whisking constantly, until thickened and reaching 170°F (77°C).
Remove from heat and stir in butter, vanilla, and rum extract.

Strain the filling through a fine mesh sieve into the prepared crust.
Step 3: Make the Meringue Topping
In a large bowl, beat egg whites with cream of tartar and salt on medium speed until soft peaks form.

Combine sugar and cornstarch, then slowly stream into the egg whites while beating.

Increase speed to high and whip until stiff peaks form.

Spoon meringue onto the warm pie, spreading it out to the edges and swirling the top.

Toast under the broiler for a few minutes, or use a kitchen torch, until golden.

Chill the pie for at least 2 hours before serving.
Helpful Tips and Tricks
- For extra flavor, you can add a splash (about 1/4 cup) of real rum, bourbon, or brandy to the filling.
- Be sure to spread the meringue all the way to the crust to prevent it from shrinking.
- The pie slices cleanest when fully chilled, so give it plenty of time in the fridge.

More Pie Recipes
- Caramel Apple Pie
- Blackberry Pie
- Strawberry Rhubarb Pie
- Simply Perfect Apple Pie
- Mississippi Mud Pie
- Chocolate Pudding Pie
- Banoffee Pie

Eggnog Pie
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
For the Eggnog Filling
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon kosher salt
- 4 large eggs
- 2 cups half and half, hot
- 1 1/2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon rum extract
For the Meringue Topping
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teapoon kosher salt
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
Instructions
To Make the Graham Cracker Crust
- Stir the graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl.
- Stir in the melted butter until incorporated.
- Press the mixture evenly into the bottom and up the sides of a standard-sized pie pan.
- Refrigerate while you make the filling.
To Make the Eggnog Filling
- Place the sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl and whisk to combine.
- Add the eggs and whisk into the sugar mixture until well-combined.
- Slowly drizzle in the hot half and half, while whisking.
- Transfer the mixture to a medium pot and place over very low heat.
- Cook, whisking constantly, until the mixture thickens and reaches a temperature of 170 degrees F.
- Remove from the heat and whisk in the butter, vanilla, and rum extract.
- Pour the filling through a fine mesh sieve and into the Graham cracker crust.
To Make the Meringue Topping
- Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until the meringue can hold soft peaks.
- Mix the sugar and cornstarch together in a small bowl.
- With the mixer still running, add in the sugar/cornstarch mixture in a very slow, steady stream.
- When all of the sugar mixture has been added, turn the mixer up to high speed and whip until the meringue is very stiff.
- Scoop the meringue on top of the warm pie.
- Use a spatula to spread the meringue out to the edges of the crust, and to create swirls.
- Toast the meringue for a few minutes under the broiler, or use a brulee torch.
- Chill the pie for 2 hours in the refrigerator.




