Top Utah lifestyle blog, Among the Young, features the best Egg Nog pie recipe- creamy custard and a ginger cookie crust! It’s to DIE for! Click here now for the recipe!!
Egg Nog Pie
Can you tell how much I LOVE Egg Nog? I love it, I love it, I love it. I LOVE IT!
As soon as I can buy Egg Nog, you can see Kaylynn in her happiest state. True story.
Can you freeze egg nog?
I finally got wise and tested out if Egg Nog would FREEZE well. I was tired of wanting Egg Nog in the summer and waiting until Christmas. These are my kinds of ridiculous problems.
And yes, in case you were curious, Southern Comfort freezes VERY well. I tested it and legitimately couldn’t tell the difference between the fresh and frozen Nog. Happy day!
How I Make Egg Nog Pie
A few years ago a friend sent me her recipe for her grandmother’s Egg Nog pie. I tried it and could see how it was a favorite for her family, but it wasn’t a fit for our family.
That got me thinking, “WHY have I never had an Egg Nog pie?” Does a good Egg Nog Pie recipe even exist?
I wanted to keep it simple: Cookie Crust. Custard. LOTS of Egg Nog flavor. Nutmeg dusted on top. (or not …. which picture do you like better: No Nutmeg, or Yes Nutmeg?)
I definitely knew the crust HAD to be Biscoff cookies. That screams Christmas and was the perfect addition of spice to a subtle, egg-noggy flavor.
Crust or Custard?
I tried several variations of this Egg Nog pie recipe. Double crust, single custard. Single crust, double the custard. Double crust, double the custard.
It got real confusing, REAL FAST. In the end I went with a single layer of crust, double the custard, extra whipped cream folding INTO the custard, and whipped cream on top. Because you can never have too much whipped cream, right?
Print Recipe
Egg Nog Pie
A ginger cookie crust topped with a creamy egg nog custard and whipped cream. This pie screams CHRISTMAS!
Combine in an 8 or 9 inch pie dish; take it up the sides.
OPTIONAL: bake crust 5-10 minutes
Custard:
In a bowl, whisk egg yolks until combined and all yellow. Set aside.
In a saucepan, combine milk, vanilla, and 1 cup of Egg Nog.
Stir constantly until lightly boiling.
Pour approximately 1/2 cup of the hot egg nog mixture into the yolk mixture.
Stir constantly! (We don't want to cook the eggs or have CLUMPS!)
Add yolk mixture back into the hot mixture on the stove.
Continue stirring until the mixture "coats" the back of your spoon.
Remove from heat and put in a bowl.
Strain mixture into a glass bowl.
Cover the bowl completely with plastic and let cool in the fridge.
Cream Mixture:
In a bowl, mix the remaining 1 cup of Egg Nog, the vanilla pudding powder mix, and 3/4 cup powdered sugar.
Fold in 1 cup of whipped cream.
Assembly!
Gently combine the cooled custard and cream mixture.
Pour into the cooled Biscoff cookie crust.
Top with additional whipped cream.
OPTIONAL: dust with Nutmeg.
Full disclosure: My slices did NOT work out for me. As you can see from the picture below.
I am a FIRM believer in NOT BAKING my crusts. I grew up eating pies that way and I think it tastes better. HOWEVER, I suffer and curse myself every time I have to take a pretty picture of a slice of pie. This looks like a pile of YUCK – but that’s NOT to say it is gross. Since I didn’t bake the crust it didn’t come out as clean as it could have. But it tasted PERFECT.
Take that for what it’s worth!
For this recipe, here are some of the “must have” tools:
Here are a few of my other favorite Egg Nog recipes:
Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.
And while chocolate cake is at the top of the list of desserts that pair well with eggnog, you can't go wrong with any sweet. Pumpkin pie and apple crumble are the next two on the list.
Eggnog may be safely made at home by using whole, liquid or pasteurized eggs. Pasteurized eggs are found next to regular eggs at the store. Egg substitutes can also be used. These products have also been pasteurized.
Eggnog can be considered a higher potassium and phosphorus food. Due to these nutrients, this drink food may be limited for those with kidney disease who are on a low potassium, low phosphorus diet.
Eggnog is loaded with saturated fat and sugar. It also has a significant amount of cholesterol, which you really can't do anything about since it's from the eggs. (And without the eggs in eggnog it would just be, well, nog.)
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
And with the recommended serving size a paltry half a cup, eggnog is easy to over-indulge. High in fat and sugar, a single serving contains one-third of the fat Americans should eat daily.
“The most recent estimates indicate that about three out of every 10,000 eggs is positive for salmonella,” Schaffner said. “This means the risk from any individual egg is low, but of course the more eggs you combine, the higher the risk.” Pasteurization is one of the keys to avoiding salmonella poisoning from eggnog.
Buy commercially prepared eggnog in the dairy section of your grocery store. Most are safe, but make sure it has been made with pasteurized milk and eggs. This will reduce any food safety concerns. Just keep it refrigerated.
Swap an ounce of your chosen liquor for an ounce of Port (this works especially well with rum or brandy) or Madeira (mixed with rum, this variation makes the historic Baltimore Eggnog). Add chilled coffee or cold-brew coffee for a creamy nog that channels a mocha latte vibe.
Origins. While no one knows who invented eggnog, most historians and foodies generally agree eggnog originated in medieval Britain. The upper classes were the only ones to have access to the milk, sherry, and eggs required to make the first version of eggnog, so it began as an exclusive beverage.
Whiskey and bourbon are also great matches for this subtly spiced sip. Both of these spirits work well with holiday flavors like vanilla and spice, so adding a dram to your mug of eggnog is as natural as pairing peppermint with chocolate. Be sure to use a good whiskey that you enjoy sipping on its own.
But be aware that a single cup can pack in 400 calories and 40 grams of sugar. So, if eggnog is a daily indulgence throughout the holiday season, it pays to find a better-for-you nog that you truly enjoy. Fortunately, there are a few lower-sugar eggnog options out there that taste pretty good, too.
Don Schaffner, a Rutgers distinguished professor and extension specialist in Food Science, the worry is not so much about the eggs and more about eggnog's milk and cream. “The risks from raw dairy are more well established,” he said. Those risks include salmonella but also listeria, e.coli and campylobacter.
“Think what's in it: heavy cream, milk, sugar, whipped eggs and alcohol.” And with the recommended serving size a paltry half a cup, eggnog is easy to over-indulge. High in fat and sugar, a single serving contains one-third of the fat Americans should eat daily.
"Store-bought eggnog tends to have lower calories and fat because it is made with skim or low-fat milk, but it does have extra artificial ingredients like artificial coloring, high-fructose corn syrup, preservatives, and artificial flavors.
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