Egg Nog Pie

Egg Nog Pie


Pretty much as soon as Halloween has passed, I’m ready for eggnog. A perennial holiday pleaser, the egg and cream beverage begs to be rendered into a custardy pie. Don’t skimp on the nutmeg; it’s key to imparting eggnog’s characteristic flavor.


  • Yields: One 9-inch pie
Egg Nog Pie


Basic Pie Dough

2 ½ cups all-purpose flour

1 ¼ tsp salt

1 cup butter (2 sticks), chilled and cubed

3/4 cup ice water


1 cup whole milk

5 large eggs, room temperature

1/2 cup sugar

3 Tbsp bourbon, rum, or brandy

Pinch of salt

Pinch of cinnamon

Nutmeg, freshly grated


Basic Pie Dough

1Mix the flour and salt together in a medium-large mixing bowl.

2Using a pastry cutter or two forks, incorporate the butter until the mixture resembles a coarse meal, but with several pea and lima bean-sized butter bits in the mix.

3Slowly drizzle in the ice water. Stir with a mixing spoon until the dough starts to clump.

4Transfer the dough onto a floured work surface and fold it together into itself using your hands. The dough should come together easily but shouldn't feel overly sticky.

5Divide the dough in half and shape into two flattened disks. Wrap each dough ball in cellophane and refrigerate for at least an hour.

6Proceed according to the recipe instructions above.

Prepare the crust

1Preheat the oven to 400°F.

2Remove one disk of the dough from the refrigerator. Roll it out on a lightly floured surface.

3Fit the dough into a 9-inch baking pan and trim the overhang to 1 inch. Crimp the edges decoratively, if desired.

4Prick the bottom of the crust about 6-7 times with a fork. Place the crust in the refrigerator for 15 minutes.

5Line the piecrust with parchment and fill it with dried beans or pie weights.

6Bake 10 to 12 minutes, then remove from the oven, leaving the oven at 400°F.

7Remove the dried beans or pie weights and parchment. Cool the crust completely before filling.

Prepare the filling

1Warm the milk in a small saucepan over medium heat. Watch carefully and remove the pan from heat just before bubbles begin forming on the surface of the milk. Set aside.

2Whisk the eggs, sugar, alcohol, salt, and cinnamon in a medium-sized mixing bowl. Slowly add in the warmed milk, whisking in a bit at a time before adding more.

3Once all of the milk is added to the egg mixture, whisk thoroughly to ensure all of the ingredients are fully incorporated.

Assemble the pie

1Pour the mixture into the prepared piecrust. Grate fresh nutmeg liberally over the surface of the egg mixture.

2Place the pie pan on a rimmed cookie sheet. Bake for 30 minutes at 400°F degrees.

3Cool at least 1 hour before serving.

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