If you adore the rich, cozy flavors of eggnog, this Eggnog Cream Pie is about to become your new favorite Christmas dessert. Silky, creamy, and luxuriously spiced, this pie features a velvety eggnog custard nestled in a buttery graham cracker crust (or classic pastry crust if you prefer). It’s spiced with cinnamon, nutmeg, and vanilla — capturing the essence of a chilled holiday eggnog in every spoonful. Light, smooth, and stunningly festive, this pie is perfect for Christmas dinner, holiday parties, and cozy winter celebrations. Best of all, it’s simple to make, stunning to serve, and always a crowd-pleaser.
Why You’ll Love Eggnog Cream Pie
This dessert delivers everything you love about holiday baking — without complicated steps.
- Creamy, silky eggnog custard filling.
- Warm flavors of nutmeg, cinnamon, and vanilla.
- No-fuss preparation with a graham or pastry crust.
- Perfect make-ahead holiday pie.
- Festive flavor without being heavy or overly sweet.
- Looks beautiful topped with whipped cream and holiday spices.
Why You Should Try This Recipe
This pie brings together the nostalgic holiday flavor of eggnog and the cool, creamy texture of a custard-based cream pie. It’s incredibly easy to assemble, requires minimal ingredients, and tastes like a more elegant version of eggnog pudding. Whether you’re hosting a Christmas dinner or contributing to a festive dessert buffet, this pie offers a refreshing, delicious twist on traditional holiday desserts.
Ingredients You’ll Need
For the Crust
- 1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
- ⅓ cup sugar
- 6 tbsp melted butter
(Or use a pre-made graham crust or baked pastry shell)
For the Eggnog Cream Filling
- 2 ½ cups eggnog
- ½ cup sugar
- ¼ cup cornstarch
- ¼ tsp salt
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 4 egg yolks
- 2 tbsp butter
- 1 tsp vanilla extract
- ½ cup cold heavy cream (whipped)
For Topping
- Whipped cream
- Ground nutmeg or cinnamon
- White chocolate shavings (optional)
- Holiday sprinkles (optional)
How to Make Eggnog Cream Pie
Step 1 – Make the Crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press mixture firmly into a pie dish.
- Bake for 8–10 minutes until lightly golden. Let cool completely.
Step 2 – Prepare the Eggnog Custard
- In a saucepan, whisk together eggnog, sugar, cornstarch, salt, cinnamon, and nutmeg.
- Heat over medium, whisking constantly, until mixture begins to thicken.
- In a bowl, whisk egg yolks. Slowly pour in ½ cup of the hot mixture to temper them.
- Pour egg mixture back into the pan and continue whisking until thick and creamy (3–5 minutes).
- Remove from heat and stir in butter and vanilla.
- Let custard cool slightly, then fold in whipped cream for extra silkiness.
Step 3 – Assemble the Pie
- Pour eggnog cream filling into the cooled crust.
- Smooth top with a spatula.
- Refrigerate for 4–6 hours or overnight until fully set.
Step 4 – Garnish & Serve
Top with whipped cream, a dusting of nutmeg, and your favorite holiday decorations.
Nutritional Information (Estimated per slice)
- Calories: 325
- Protein: 5g
- Carbs: 32g
- Fat: 19g
- Sugar: 22g
- Fiber: 1g
Tips for the Best Eggnog Cream Pie
- Use full-fat eggnog for the creamiest texture.
- Temper the egg yolks slowly to avoid scrambling.
- Add nutmeg lightly — too much can overpower the flavor.
- Chill fully for a clean, firm slice.
- Don’t skip folding whipped cream into the filling — it creates perfect lightness.
- Use stabilized whipped cream for topping if serving outdoors or at warm gatherings.
Variations & Substitutions
- Pastry Crust: Swap graham cracker for classic baked pie crust.
- Spiced Version: Add pumpkin pie spice or a splash of rum extract.
- Boozy Twist: Stir in a tablespoon of real rum, bourbon, or brandy.
- Chocolate Bottom: Brush crust with melted white chocolate before filling.
- Gingerbread Crust: Use crushed gingersnaps instead of graham crackers.
- Light Version: Use light eggnog and skim milk, but filling will be slightly softer.
What to Serve with Eggnog Cream Pie
- Hot cocoa or eggnog latte
- Spiced chai tea
- Gingerbread cookies
- Cranberry bars or Christmas candies
- Holiday brunch platters
- After-dinner espresso
Common Mistakes to Avoid
- Not whisking enough: Custard may become lumpy.
- Boiling too hard: Can curdle egg yolks.
- Adding egg yolks directly: Always temper first.
- Not chilling long enough: Pie needs time to set properly.
- Overloading nutmeg: A little goes a long way.
Storing Tips
- Store pie covered in the refrigerator for 3–4 days.
- Do not freeze — cream pies lose texture when thawed.
- Add whipped topping right before serving for best presentation.
Conclusion
This Eggnog Cream Pie captures everything magical about the holiday season — creamy texture, cozy spices, comforting sweetness, and festive charm. Whether it’s the highlight of your Christmas dessert table or a special treat to enjoy all winter long, this pie offers irresistible flavor with minimal effort. One bite and you’ll understand why it becomes a holiday tradition in so many homes.
Recipe FAQ’s
Can I use store-bought crust?
Absolutely — graham or traditional pastry both work.
Can I make this pie ahead?
Yes! It tastes best after chilling overnight.
Does the pie taste strongly of eggnog?
Yes — but in a smooth, creamy way with warm spices to balance it.
Can I use low-fat eggnog?
Yes, but filling will be slightly less rich.
Can I turn this into mini pies?
Yes — use mini tart shells or cups and chill as directed.
Can I skip the whipped cream in the filling?
Yes, but the pie will be denser.