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!

Homemade eggnog pie on a white plate with a pie server pictured behind it.

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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.

Ingredients for eggnog pie on a wooden background in separate containers.

Graham Cracker Crust

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.

Graham cracker crumbs and butter in a glass mixing bowl with a rubber scraper.

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

Graham cracker crust being pressed into a pie plate.

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.

Sugar, cornstarch, salt, cinnamon, and nutmeg in a glass mixture bowl before being whisked together.

Add the eggs to the bowl.

Eggs added to the mixture for eggnog pie filling before being whisked.

Whisk to combine.

Eggnog pie mixture after eggs are whisked in.

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

Hot half-and-half being whisked into the eggnog pie mixture 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.

Eggnog pie mixture in a medium saucepan after being cooked with butter and vanilla added.

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.

Egg whites, cream of tartar, and salt in the bowl of a mixer before being beaten.

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

Meringue mixture in a mixing bowl before being beaten into stiff peaks.

Increase speed to high and whip until stiff peaks form.

Finished meringue in a mixing bowl after being beaten into stiff peaks.

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

Meringue spread onto the top of the eggnog pie.

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

Toasting the meringue topping of an eggnog pie with a torch.

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.
A slice of eggnog pie on a white serving plate with a fork.

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Eggnog Pie

Servings: 8 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
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!

Ingredients

For the Graham Cracker Crust

For the Eggnog Filling

For the Meringue Topping

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.

Notes

*Add 2 tablespoons of rum, brandy, or bourbon, if desired in place of the rum extract.
Serving: 0.125recipe, Calories: 389kcal, Carbohydrates: 53g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 286mg, Potassium: 115mg, Fiber: 1g, Sugar: 38g, Vitamin A: 540IU, Vitamin C: 0.01mg, Calcium: 39mg, Iron: 1mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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