This baked custard pie resembles a classic custard pie. You’ll adore the eggnog addition for a festive twist! For a little more kick, you may also add a dash of brandy or brandy essence.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ¼ cups white sugar
- ¼ cup all-purpose flour
- 2 cups eggnog
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted and cooled slightly
- 1 (9 inch) unbaked deep dish pie crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
- Bake in preheated oven until the custard is set, 45 to 60 minutes. The outer edges of the pie should be fully set and the center should still be a little jiggly. Remove from oven and let cool to room temperature before slicing and serving.
- We have amended the bake time from 35 minutes to 45-60 minutes thanks to comments from several reviewers that the pie needs to bake for up to 1 hour.
Nutrition Facts
| Calories | 411 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 175 mg |
| Sugars | 37 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Um okay lol. I followed the recipe to a t and this is what mine looks like…..super disappointed. Hopefully it at least tastes good…
I used light eggnog from Trader Joe’s It needed to take for 50 minutes. Lovely!
I made this for the 1st time yesterday for dessert on Christmas. Like others mentioned, it did need additional time cooking & did it for around 60mins. It turned out A M A Z I N G!!! This one is definitely a keeper. For the crust I made it homemade off another Allrecipes recipe for the basic flaky pie crust as it’s been my go-to crust for a while now. This may be a new Christmas tradition! We loved it!!
Delicious Pie!!!
This was an easy pie to make! Took it to a holiday party. Not too many raving comments. It was a pretty pie, tasted like eggnog and was easy! Great for a holiday party! Did have to leave it a bit longer than stated in the oven. I knew that according to the reviews so I put aluminum foil strips around the crust to keep it from darkening too much. It turned out fine with 12-15 extra minutes.
This is very delicious! I only used 1 cup of sugar and baked it for 1 hour! It was perfect!!!!
Amazing recipe and I loved the consistency. I used 1/2 a cup less sugar since the eggnog I used was sweet on itself.
This pie got rave reviews at Christmas. I cut the sugar to 3/4 cup since eggnog was sweet. Used a premade Oreo crust and served the pie chilled. It was more of a light cheesecake than eggy pie
This was a huge hit on Christmas Eve. It did take about 15 minutes more to bake though.
I had to increase baking time to almost 1 hour! My oven cooks faster too! I don’t understand how a recipe cooking time can be that “off” when baking? When I pulled it out at 35-40 min it was completely wiggly in the center. Now that it “set” and it’s very firm…I’m wondering if the directions should’ve told us that “pie should be firm” OR “pie should be loose in Center” when Done? We’ll see how it tastes tomorrow when we serve it for Xmas. I added a lil’ bit of coconut to the top before baking. Looks good.
Followed the recipe fairly closely. Used salted butter, reduced sugar , poured into two premade 9” pie crusts. Grated some nutmeg on top.. Baked for 40 minutes. Served with very lightly sweetened whipped cream. Super quick and easy, well-received.
Loved this pie it was delicious, has a very nice egg nog flavor. I added a teaspoon of rum extract it gave good flavor without real alcohol, definitly use a deep dish pan or 2 regular size pans. Takes longer to cook in the deep pie pan as everyone else explained, also Served it with whipped cream on the side.
Tried this recipe for Christmas 2016. My husband (an eggnog lover) and I were both disappointed. It was too sweet and too thick & grainy. I think if I ever make another eggnog pie I will just use our favorite custard pie recipe and substitute 1/2 of the milk with eggnog.
This is an easy recipe. Though I question the amount of sugar used. It taste good though! Everyone mentioned how it reminded them of a custard. Another thing to note: I cooked it for the 40 minutes it called for, and it was still liquid, so I would recommend another 25 minutes.
This is so easy and wonderful. Cooking time is more like an hour. The top will be browned. I added a bit of nutmeg and cinnamon to the mix and then sprinkled on top before oven. I beat the eggs before I mixed into flour and sugar. I think people who had a struggle may have not beat the eggs enough. I made my own butter pie crust and cooked on bottom rack. custard firmed and crust was flaky.
We found this pie to be too heavy and too sweet. I made as directed and I would reduce the sugar by half since the eggnog is sweet. I would also double the eggs to make it fluffier, more like a custard. I added nutmeg too.
EXCELLANT, use a 10 inch pie pan, check time, little longer cook time is normal, very much like Magnolia (buttermilk) pie but with eggnog. I used our favorite eggnog Southern Comfort Spiced Vanilla and I used the amount of vanilla the recipe called for. I didn’t make any other changes. Currently trying in a hot water bath with no crust since the 5 year old doesn’t care for crust. Family fav, one to print for the recipe box.
This pie has become a new holiday tradition at our house. The bake time is closer to an hour, but this recipe is perfect otherwise. I make no changes if using regular eggnog, but if you use “light” eggnog, just add a tiny bit more flour (maybe 1 Tbsp) to help it thicken up more during baking.
Yes, I made this for Thanksgiving. Filling did overflow. Next time will use deep dish. also decrease vanilla if using flavored eggnog.
Even with 1/2 cup flour and 90 minutes baking, it is still runny in the middle. Very disappointed.
I made this pie for the first time for the Thanksgiving holiday. The recipe was simple and easy to follow. I used a 9 inch deep dish pie crust and baked it on a baking sheet. It took approximately an hour and not the time stated in the recipe. We really enjoyed it! The texture and the flavor were spot on. It was however, just a little too sweet for my tastebuds.