Eggnog Cream Pie

Happy December 1st!

It’s officially Christmas season and what better way to celebrate this season than with eggnog cream pie?!

This eggnog pie is absolutely delicious with a graham cracker crust and garnished with a bit of nutmeg. Yum!

Ingredients

Graham Cracker Crust

• 24 graham cracker sheets, finely ground (1-1/2 cups)
• 1 tablespoon granulated sugar
• 5 tablespoons unsalted butter, melted

Pie Filling

• 3/4 cup plus 2 tablespoons granulated sugar
• 3-1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 4 large egg yolks
• 1/2 cup whole milk
• 2 cups eggnog
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1 teaspoon ground nutmeg
• 1 tablespoon brandy, optional
• 1 cup heavy cream

Garnish

• 1 cup whipped cream
• ground nutmeg

Instructions

1. Crust: Preheat oven to 350ºF. In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and use a fork to incorporate it with the graham cracker mixture. Spread the graham cracker mixture evenly across the bottom and sides of a 9-inch pie plate so that it covers the entire dish. There should be no gaps in the crust. Bake the crust for 5 minutes or until it’s golden brown. Cool the pie shell for 30 minutes before adding the filling.
2. Filling: To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks, milk, eggnog, and whisk until blended.
3. Place the saucepan over medium heat, constantly whisking and scraping the sides until the mixture starts to bubble and thicken, being careful not to burn the mixture. Once it has thickened, add the butter, 1 tablespoon at a time.
4. Add the vanilla, nutmeg, and brandy, if using, mixing well. Pour the cream mixture into a bowl and place it in the refrigerator to chill at least 1 hour. Place a piece of plastic wrap over the top of the cream, so that it doesn’t leave a film.
5. Once the eggnog cream has cooled, remove it from the refrigerator. In a separate bowl, using an electric mixer on high speed, beat the heavy cream until it is stiff. Using a spatula, fold the whipped cream into the eggnog mixture until everything is blended smoothly.
6. Pour the cream filling into the pie shell, smoothing it evenly. Place the pie shell in the refrigerator to set for at least 2 hours.
7. Serve & Garnish: When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie. Sprinkle nutmeg over the whipped cream for decoration.
8. Eggnog cream pie should be served cold. It can be stored in the refrigerator for up to 2 days.

Eggnog Cream Pie

Crust: Preheat oven to 350ºF. In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and use a fork to incorporate it with the graham cracker mixture. Spread the graham cracker mixture evenly across the bottom and sides of a 9-inch pie plate so that it covers the entire dish. There should be no gaps in the crust. Bake the crust for 5 minutes or until it’s golden brown. Cool the pie shell for 30 minutes before adding the filling.

Filling: To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks, milk, eggnog, and whisk until blended.

Place the saucepan over medium heat, constantly whisking and scraping the sides until the mixture starts to bubble and thicken, being careful not to burn the mixture. Once it has thickened, add the butter, 1 tablespoon at a time.  Add the vanilla, nutmeg, and brandy, if using, mixing well.

Pour the cream mixture into a bowl and place it in the refrigerator to chill at least 1 hour. Place a piece of plastic wrap over the top of the cream, so that it doesn’t leave a film.

Once the eggnog cream has cooled, remove it from the refrigerator.

In a separate bowl, using an electric mixer on high speed, beat the heavy cream until it is stiff. Using a spatula, fold the whipped cream into the eggnog mixture until everything is blended smoothly.

Pour the cream filling into the pie shell, smoothing it evenly. Place the pie shell in the refrigerator to set for at least 2 hours.

When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie. Sprinkle nutmeg over the whipped cream for decoration.

Eggnog cream pie should be served cold. It can be stored in the refrigerator for up to 2 days.