Eggnog Cream Pie with Homemade Eggnog Pudding
Eggnog is a classic winter treat enjoyed around the world during the holiday season. Since homemade eggnog is already similar to a pudding, it makes sense that eggnog pudding makes a delicious cream pie. This eggnog cream pie combines the rich, spiced flavor of traditional eggnog with the smooth texture of homemade pudding, creating a Christmas pie that’s perfect for any holiday gathering. For an extra touch of holiday cheer, add a splash of rum, brandy, or bourbon to the filling.
Table of Contents
What is Eggnog Pie?
Eggnog is a hugely popular flavor during the holiday season, inspiring all kinds of festive desserts. Among them are many different variations of eggnog pie.
The simplest versions of eggnog pie are no-bake desserts made with instant vanilla pudding mixed with eggnog instead of milk, set in a graham cracker crust, and topped with whipped cream. Others take the form of a baked eggnog custard pie with a spiced, silky filling, or an eggnog cheesecake pie for something richer, or chiffon pie variations for a lighter version.
This eggnog cream pie recipe is a homemade take on the popular no-bake version, made from scratch with creamy, spiced eggnog pudding in a festive gingersnap crust. Finished with fresh whipped cream and a sprinkle of cinnamon, it’s a cozy holiday dessert that tastes like a glass of eggnog in pie form.
What is Eggnog Anyway?
You can’t make an eggnog pie without eggnog! But what is eggnog anyway? In the simplest terms, eggnog can be described as a drinkable custard, which is exactly why it works so well in creamy desserts like this one.
The drink is usually made with milk, heavy cream, and eggs, and flavored with nutmeg, cinnamon, and vanilla. In some recipes, the egg whites are whipped separately and folded in at the end for a lighter, frothier texture. Many people also like to add a splash of liquor such as rum, brandy, or bourbon. The result is a rich, creamy, spiced, and sometimes spiked winter drink.
History of Eggnog and Eggnog Pie
History of Eggnog
Eggnog has a long and fascinating history that dates back to medieval times. In 13th-century England, monks would drink posset, a warm, spiced, alcoholic milk beverage. The term “eggnog” appeared after posset made its way to America during the colonial era, likely derived from “nog,” an old word for a strong ale.
By the 17th century, posset had evolved into a popular drink among the English aristocracy. Sherry became the preferred alcohol in the drink, a luxury import from Spain that also appeared in early American desserts like Marlborough pie, once a common Thanksgiving dish in colonial America. These sherry-based possets were often flavored with expensive, imported spices such as cinnamon, nutmeg, and mace.
When posset came to America in the 1700s, sherry was swapped out for more easily accessible rum, which came from the Caribbean. In the South, where American bourbon production was taking hold, eggnog was also often made with bourbon or whiskey. At some point around this time, the name also shifted over to eggnog from posset.
When posset made its way to America in the 1700s, sherry was replaced with rum from the Caribbean, which was easier to obtain. In the southern colonies, where bourbon production was developing, many versions were made with whiskey or bourbon instead. Around this time, the name “posset” gradually gave way to “eggnog.”
Originally, eggnog was a warm drink, much like its medieval ancestor, posset. But by the late 1800s, early bartending manuals described both warm and chilled versions. Around this same period, eggnog became firmly tied to the winter holidays, reflecting its popularity among early American colonists.
History of Eggnog Pie
Eggnog pie began appearing in cookbooks during the 1940s. These early recipes were quite different from the modern eggnog cream pies that are popular today. This might be because earlier recipes for eggnog itself are a bit different than what many homes make today.
In the early to mid-20th century, eggnog was often prepared by folding whipped egg whites into a spiced custard base. Because raw or undercooked egg whites are no longer considered safe to eat, most cooks now skip that step. Early recipes for eggnog pie followed the same pattern as the drink, using unflavored gelatin to stabilize the base before folding in whipped egg whites. The result was a light, airy chiffon-style pie. Chiffon pies dominated mid-century cookbooks, but their popularity has declined as almost all chiffon pies, by definition, involved folding raw egg whites into the filling.
In recent decades, no-bake eggnog pies made with instant pudding have become the most common version shared online. This eggnog cream pie recipe is a homemade version of those pies, using a rich, from-scratch eggnog pudding for a fresh and flavorful holiday dessert.
Step-by-Step Eggnog Cream Pie Recipe:
Crust:
Like most cream pies, this eggnog pie tastes wonderful in either a fully baked pastry crust or a crumb crust. For the holidays, it’s especially festive in a gingersnap crust, which adds warmth and spice that pair perfectly with the creamy eggnog filling.
Homemade Eggnog Pudding:
Ingredients
- 1½c Whole Milk (355mL)
- ¾c Heavy Whipping Cream (175mL)
- ¾t Nutmeg
- ¾c Granulated Sugar (150g)
- 2 Eggs
- 2.5T Cornstarch (20g)
- ¼t Salt
- 2T Rum or other liquor of choice (30mL)
- 1t Vanilla Extract (5mL)
- 1T Unsalted Butter (0.5oz)
1.
In a large mixing bowl, whisk together the sugar, cornstarch, and salt.
2.
Add the eggs and rum (or other liquor) and whisk until smooth. Set aside..
3.
In a medium pot over medium heat, bring the milk, cream, and nutmeg to just under a boil.
Pro Tip: Heating the nutmeg in the milk, which contains fats, allows the volatile essential oils in the nutmeg to be released, leading to a stronger, more complex flavor.
4.
Once the mixture is hot and steaming, transfer it to a heatproof measuring cup. Very slowly pour it into the bowl from step two while whisking constantly and vigorously. This gradual process tempers the eggs and ensures a smooth, creamy pudding.
Pro Tip: Tempering Eggs
Tempering eggs is one of the most important steps in custard-style desserts like curds, puddings, and pastry creams. Gentle, even heating helps the eggs thicken the mixture smoothly rather than curdling. To learn more about tempering eggs, read here.
5.
When all of the liquid has been added, pour the mixture back into the pot. Place it over low heat and whisk continuously until the pudding thickens and just begins to bubble.
6.
As soon as it reaches a boil, whisk vigorously for 30 to 60 seconds.
7.
Immediately strain the pudding through a fine-mesh sieve into a clean mixing bowl to remove any lumps or bits of cooked egg.
8.
Whisk in the butter and vanilla extract until smooth.
9.
Pour the warm pudding directly into your prepared pie crust and spread it evenly.
10.
Press a piece of plastic wrap directly against the surface to prevent a skin from forming.
11.
Chill the pie for at least 3 hours, or until the filling is fully set and cool to the touch.
Whipped Cream Topping:
Ingredients
- 1.5c Heavy Whipping Cream, cold (355mL)
- ¼c Powdered Sugar, sifted (30g)
- ½t Vanilla Extract
1.
In a stand mixer fitted with the whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form and the cream holds its shape.
2.
Spread the whipped cream evenly over the chilled eggnog pudding using an offset spatula or the back of a spoon. For a more decorative look, transfer it to a piping bag and pipe rosettes or swirls across the top.
3.
Serve the pie as is, or add toppings for extra flavor and texture. A sprinkle of cinnamon adds extra spice.
Pro-Tip: Sifting your powdered sugar is an important step to prevent clumps in your whipped cream. You can shake the powdered sugar through a fine-mesh sieve to sift it.
What Liquor to Use in Eggnog Pie:
Over the centuries, eggnog has been made with many different kinds of liquor, each bringing its own distinct flavor. Choosing the right one depends on your personal taste and the style of eggnog you want to capture.
- Rum: The classic choice for traditional American eggnog. In colonial America, rum was the most common spirit used. Made from sugarcane, it adds a subtle sweetness that complements the pudding’s creamy texture.
- Bourbon or Whiskey: As bourbon production grew in the American South, it became popular to use bourbon or whiskey in eggnog. Both lend a warm, woodsy depth that balances the sweetness of the filling.
- Brandy: Brandy adds a soft, fruity note and a smooth finish, making it another timeless option.
- Tequila: As eggnog recipes spread westward in the 1800s, tequila occasionally appeared in regional variations. It gives the dessert a unique, slightly earthy flavor.
- Sherry: For an old-fashioned twist, try using sherry, the spirit of choice in 17th-century England, when posset was the ancestor of modern eggnog.
- No Alcohol: Eggnog is just as delicious without liquor. For a family-friendly version, skip the alcohol entirely and enjoy the same rich, spiced flavor.
Different Kinds of Eggnog Pie:
Because eggnog has such a distinctive flavor and creamy texture, it works really well in many styles of pies and dessert recipes. Here are a few of the most popular variations of eggnog pie:
- No-Bake Eggnog Pie: One of the most common modern versions, this easy recipe uses instant pudding mix made with eggnog instead of milk. It’s similar to no-bake chocolate cream pie or banana pudding pie and requires no baking experience.
- Eggnog Cheesecake Pie: Eggnog cheesecake is a rich and festive holiday dessert. For an elegant centerpiece, try an eggnog cheesecake pie baked in a spiced gingersnap crust.
- No-Bake Eggnog Cheesecake Pie: No-bake cheesecakes, like peanut butter pie, are dense, creamy, and simple to make. A no-bake eggnog cheesecake pie combines the flavor of eggnog with the smooth texture of a chilled cheesecake for an easy, decadent holiday dessert.
- Eggnog Chiffon Pie: Chiffon-style eggnog pies were the most common version found in mid-century cookbooks. These pies are light and airy, made by folding whipped egg whites into an eggnog base stabilized with gelatin.
- Eggnog Custard Pie: The least common variation I’ve seen but just as delicious, this version bakes a spiced eggnog custard directly in the crust instead of preparing a stovetop pudding. The result is a smooth, delicate texture that highlights the flavor of classic eggnog.
How to Store Eggnog Cream Pie
Because this eggnog pie is made with a dairy-based pudding filling, it must be kept refrigerated. Cover the pie tightly with plastic wrap or store it in a large, airtight container to keep it fresh. It will stay at its best for up to two days, though the pudding itself can last as long as a week. After the first few days, the crust will start to soften as it absorbs moisture from the filling. Unlike baked fruit pies, this eggnog cream pie can’t be reheated or recrisped in the oven, so it’s best enjoyed chilled straight from the refrigerator.
We’d love to see your holiday pie creations! If you give this recipe or any of our holiday pie recipes a try, tag @doggone_baking on social media so we can share in the baking fun.
Eggnog Cream Pie
Ingredients
Eggnog Pudding
- 1½ cups Whole Milk (355mL)
- ¾ cup Heavy Whipping Cream (175mL)
- ¾ tsp Ground Nutmeg
- ¾ cup Granulated Sugar (150g)
- 2 tbsp Rum (30mL) or liquor of choice
- 2 Eggs
- 2½ tbsp Cornstarch (20g)
- 1 tbsp Unsalted Butter (½oz)
- 1 tsp Vanilla Extract (5mL)
Whipped Cream
- 1½ cup Heavy Whipping Cream, cold (355mL)
- ¼ cup Powdered Sugar, sifted (30g)
- ½ tsp Vanilla Extract
Instructions
Make the Eggnog Pudding
- In a large mixing bowl, whisk together the sugar, cornstarch, and salt.
- Add the eggs and rum (or other liquor) and whisk until smooth. Set aside.
- In a medium pot over medium heat, bring the milk, cream, and nutmeg to just under a boil.
- Once the mixture is hot and steaming, transfer it to a heatproof measuring cup. Very slowly pour it into the bowl from step one while whisking constantly and vigorously. This gradual process tempers the eggs and ensures a smooth, creamy pudding.
- When all of the liquid has been added, pour the mixture back into the pot. Place it over low heat and whisk continuously until the pudding thickens and just begins to bubble.
- As soon as the pudding reaches a boil, whisk vigorously for 30 to 60 seconds.
- Immediately strain the pudding through a fine-mesh sieve into a clean mixing bowl to remove any lumps or bits of cooked egg.
- Whisk in the butter and vanilla extract until smooth.
- Pour the warm pudding directly into your prepared gingersnap pie crust and spread it evenly.
- Press a piece of plastic wrap directly against the surface to prevent a skin from forming.
- Chill the pie for at least 3 hours, or until the filling is fully set and cool to the touch.
Top the Pie with Whipped Cream
- In a stand mixer fitted with the whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form and the cream holds its shape.
- Spread the whipped cream evenly over the chilled chocolate pudding using an offset spatula or the back of a spoon. For a more decorative look, transfer it to a piping bag and pipe rosettes or swirls across the top.
- Serve the pie as is, or add toppings for extra flavor and texture. A sprinkle of cinnamon adds extra spice.
