Eggnog Pie

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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!

Prep Time25

Cook Time20

Chill Time2

Total Time2 45

Course: Dessert

Cuisine: American

Keyword: eggnog pie

Servings: servings

Calories: 389kcal

Ingredients

For the Graham Cracker Crust

1 ½ cups Graham cracker crumbs
¼ cup light brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon kosher salt
½ cup unsalted butter melted

For the Eggnog Filling

1 cup granulated sugar
⅓ cup cornstarch
¼ teaspoon kosher salt
4 large eggs
2 cups half and half hot
1 ½ tablespoons unsalted butter
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ teaspoons vanilla extract
1 teaspoon rum extract

For the Meringue Topping

4 large egg whites
¼ teaspoon cream of tartar
¼ teapoon kosher salt
¾ 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.

Notes

*Add 2 tablespoons of rum, brandy, or bourbon, if desired in place of the rum extract.

Nutrition