Eggnog pie is as easy to make as eggnog and bears much likeness to its rich namesake custard spiked with rum. It’s just in a graham cracker crust. Think of it as a slightly tipsy-inducing cheesecake—and the most quintessential holiday dessert we can imagine when it comes to Christmas.
This eggnog pie was inspired by the classic Christmas eggnog punch. It’s a rich, creamy, boozy Christmas dessert that imparts a tremendous amount of comfort thanks to its hefty splash of rum, er, we mean, its familiar flavors of cinnamon and nutmeg.
It’s actually quite a lot like cheesecake…aside from the face that it packs a punch that’s guaranteed to make you jolly after a slice or two. We like to classify it under “holiday desserts for parties where people like to party.” [Editor’s Note: Best not to place this anywhere near the kids’ table!]–David Leite
Why our testers loved this
There’s a whole bunch of reasons our recipe testers adored this holiday pie. It’s easy to make and can be made in advance, making it perfect for holiday parties. They also loved the creamy but light, not-too-sweet filling.
Notes on ingredients
- Cream cheese–Use full fat for the creamiest texture. Make sure that you have your cream cheese at room temperature when assembling the filling.
- Sour cream–Use full-fat sour cream for the best texture.
- Rum or bourbon–Any type of rum or bourbon will work here, but we like using dark or spiced rum or bourbon best.
How to make this recipe
- Prepare the crust. Crush the graham crackers and mix them with melted butter. Press them into the bottom of a 9-inch round fluted tart pan.
- Make the eggnog filling. Beat the cream cheese until very smooth, then mix in the eggs, vanilla, rum or bourbon, spices, sugars, and salt. Beat until creamy.
- Assemble the pie. Wrap the outside of the tart pan in foil and place it on a baking sheet. Pour the filling into the crust and top with extra grated nutmeg.
- Bake the eggnog pie. Cook at 325°F until the edges of the pie are lightly browned, and the center still has a little jiggle. Cool completely and chill before serving.
FAQs
What should I serve with this pie?
A dollop of freshly whipped cream and a sprinkle of ground nutmeg is the only adornment this pie needs. Our testers loved serving it with bourbon or rum-spiked whipped cream.
Can I make this in advance?
The pie can be made up to 3 days before serving. Store in the refrigerator, loosely covered with plastic wrap.
Helpful tips
- To save time, use a store-bought graham cracker pie crust.
- Store the pie covered in the refrigerator for up to 3 days.
More great eggnog recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Eggnog Pie
Eggnog pie is as easy to make as eggnog and bears much likeness to its rich namesake custard spiked with rum. It’s just in a graham cracker crust. Think of it as a slightly tipsy-inducing cheesecake—and the most quintessential holiday dessert we can imagine when it comes to Christmas.
For the graham cracker crust
For the eggnog pie filling
Make the graham cracker crust
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Preheat the oven to 325°F (170°C). Butter a 9-inch (23-centimeter) round fluted tart pan with sides 3 inches deep.
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Toss the crackers or biscuits in a food processor or blender and blitz until fine crumbs form or place them in a resealable plastic bag and bash with a rolling pin. Stir in the melted butter and mix until all the crumbs are well coated. If the mixture seems dry, add a little more butter.
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Press the crumbs onto the bottom and up the sides of the pan.
Make the eggnog pie filling
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With an electric mixer on medium-low speed, beat the cream cheese until smooth and nary a lump remains. Add the sour cream, eggs, vanilla, rum, cinnamon, apple pie spice, nutmeg, brown sugar, sugar, and salt and beat or whisk until smooth and creamy.
Assemble the eggnog pie
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Wrap the outside bottom and sides of the pan in foil, then place the pan on a rimmed baking sheet and pour in the filling. Grate a little extra nutmeg over the top of the pie.
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Bake the eggnog pie in the preheated oven for 50 to 60 minutes, until the filling is set but still has a slight wobble in the center. (The pie may puff during baking and deflate during cooling. That’s okay. And the wobbliness in the center will go away as the pie rests.)
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Let the pie cool in the pan on a wire rack until room temperature. Loosely cover the pie and slide it in the fridge at least 8 hours and up to 3 days before slicing and serving. Add a dollop of whipped cream, if desired.
- Shortcut–Use a store-bought graham cracker crust instead of making one.
- Make-ahead–The pie can be made up to 3 days before serving.
- Storage–Keep the pie in the fridge, loosely covered with plastic wrap.
Serving: 1sliceCalories: 371kcal (19%)Carbohydrates: 28g (9%)Protein: 5g (10%)Fat: 26g (40%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 104mg (35%)Sodium: 232mg (10%)Potassium: 140mg (4%)Fiber: 1g (4%)Sugar: 19g (21%)Vitamin A: 850IU (17%)Vitamin C: 1mg (1%)Calcium: 80mg (8%)Iron: 1mg (6%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
Recipe © 2015 Hannah Miles. Photo © 2015 Steve Painter. All rights reserved. All materials used with permission.
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