Christmas Eggnog Pie

During the holidays, I want to fill up on 3 different flavors: Peppermint, Gingerbread & EGGNOG. I know eggnog can be controversial. Folks seems to LOVE or HATE it. I happen to love it and it is just one of those classic Christmas flavors I NEED every year. Though it is pretty important to have a big cup of eggnog on Christmas day (sprinkled with nutmeg), I am always looking for fun ways to incorporate the flavors of Eggnog into into other desserts throughout the holiday season. I’ve done eggnog cookies, eggnog truffles, and even an Eggnog French Toast Casserole to enjoy on Christmas morning. BUT, since this Christmas will be pretty low key, I will be making this Eggnog Pie for my family to enjoy! It is so rich and delicious and the perfect way to enjoy one of my favorite flavors of the season. 

See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!

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Recipe:

Glass Bowls

Make the Crust:

STEP 1: Add all-purpose flour, sugar, and salt into a bowl and whisk until combined.

Glass Bowl

STEP 2: Cut in butter with a pastry blender until it looks like course meal. 

Glass Bowl

Plastic Mixing Bowl

STEP 3: Add 4 tablespoons ice water and mix (with hands) until dough starts to come together. 

STEP 4: Add 1 tablespoon of water until the dough completely comes together. Don’t use more than 4 additional tablespoons.

Plastic Mixing Bowl

STEP 5: Wrap dough in plastic wrap and let rest for at least 1 hour. This will be divided to  make 2 pie crusts.

Make the Pie:

Glass Bowls

STEP 1: Roll half of the pie crust dough out into a 12-14″ circle.

Pastry Mat

STEP 2: Roll onto a rolling pin and then drape of pie plate.

STEP 3: Gently press down and fold seam under. Crimp as desired. (mine are always a bit ‘rustic’) Set aside.

Pie Plate

 

STEP 4: Preheat oven to 350 degrees.

STEP 5: Whisk sugar and flour together in a mixing bowl.

Plastic Mixing Bowl

STEP 6: Add eggnog, eggs, vanilla extract, and rum extract to the sugar/flour mixture and beat until well combined.

Plastic Mixing Bowl

Plastic Mixing Bowl

STEP 7: Pour in butter and stir quickly. 

Plastic Mixing Bowl

STEP 8: Pour mixture into prepared pie crust.

Pie Plate

STEP 9: Bake for 45 minutes or until custard is no longer jiggly. 

Pie Plate // Square Plates // Gold Forks // Pie Server (similar)

STEP 10: Allow to cool. 

Pie Plate // Pie Server (similar) // Square Plates // Gold Forks // White Bottle Brush Tree (similar)

Pie Plate // Square Plates // Gold Forks // Bottle Brush Tree (similar)

Pie Plate // Square Plates // Gold Forks // Pie Server (similar)

Pie Plate // Square Plates // Gold Forks // Pie Server (similar) // Bottle Brush Tree (similar)

Products I used:

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Printable Recipe:

Christmas Eggnog Pie

Print

Ingredients

Pie Crust

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks butter, chilled and cut into pieces

Pie Filling

• 1 1/4 cups sugar
• 1/4 cup all-purpose flour
• 2 cups eggnog
• 3 large eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon rum extract
• 1/4 cup butter, melted and cooled

Instructions

1. Make the Crust: Add all-purpose flour, sugar and salt into a bowl and whisk to combine.
2. Cut in butter with a pastry blender until it looks like coarse meal.
3. Add 4 tablespoons ice water and mix (with hands) until dough starts to come together.
4. Add 1 tablespoon of water until the dough completely comes together. Don't use more that 4 additional tablespoons.
5. Wrap dough in plastic wrap and refrigerate for at least an hour.
6. Take half of the dough mixture and roll out into a 12"-14" circle.
7. Roll onto a rolling pin and then drape over pie plate.
8. Gently press down and fold seam under.
9. Crimp as desired.
10. Preheat the oven to 350 degrees.
11. Whisk sugar and flour together in a mixing bowl.
12. Add eggnog, eggs, vanilla extract and rum extract to the sugar/flour mixture and beat until well combined.
13. Pour in butter and stir quickly.
14. Pour mixture into prepared pie crust.
15. Bake for 45 minutes or until custard is no longer jiggly.
16. Allow to cool.