Jamie Deen's Eggnog Custard Pie

Jamie Deen's Eggnog Custard Pie is the ultimate holiday-inspired dessert, combining the rich, creamy flavors of classic eggnog with the velvety texture of a homemade custard filling. Nestled in a partially blind-baked 9-inch pie crust, this festive treat boasts a luscious mixture of eggnog, warm spices like nutmeg, and a hint of vanilla. The silky custard is made by tempering egg yolks and slowly cooking the custard to achieve the perfect pudding-like consistency. Once chilled, it's topped with a pillowy layer of whipped cream and optionally garnished with a dusting of cinnamon for an extra dash of holiday cheer. With only 20 minutes of prep time and 30 minutes of cooking, this irresistible pie is the perfect way to elevate your dessert table while capturing the cozy essence of the season. Make it for Christmas gatherings, Thanksgiving feasts, or any occasion that calls for an indulgent, crowd-pleasing treat!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 9-inch crust Pre-made pie crust
• 2 cups Eggnog
• 0.5 cup Granulated sugar
• 2 tablespoons Cornstarch
• 4 large Egg yolks
• 0.5 cup Whole milk
• 2 tablespoons Unsalted butter
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Ground nutmeg
• 1 cup Whipped cream
• 0.25 teaspoon Ground cinnamon (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Partially blind bake the pre-made pie crust by lining it with aluminum foil or parchment paper and filling it with pie weights, uncooked rice, or dry beans. Bake for 10–12 minutes, then remove the weights and foil and bake for another 5 minutes until lightly golden. Let it cool completely.

Step 2

In a medium saucepan, whisk together the eggnog, granulated sugar, and cornstarch until smooth. Place the pan over medium heat and cook the mixture, whisking constantly, until it starts to thicken (about 5–7 minutes).

Step 3

In a small bowl, whisk the egg yolks. Gradually drizzle about 1/2 cup of the hot eggnog mixture into the egg yolks while whisking constantly to temper them.

Step 4

Pour the tempered egg yolks back into the saucepan with the remaining eggnog mixture. Continue cooking for another 2–3 minutes, whisking constantly, until the custard thickens to a pudding-like consistency.

Step 5

Remove the saucepan from the heat and stir in the whole milk, unsalted butter, vanilla extract, and ground nutmeg until the butter is fully melted and everything is combined.

Step 6

Pour the custard into the prepared pie crust, smoothing the top with a spatula. Allow the pie to cool to room temperature, then transfer it to the refrigerator to chill for at least 3 hours or until fully set.

Step 7

Before serving, top the custard pie with whipped cream. Optionally, sprinkle ground cinnamon on top for garnish. Slice and serve chilled.

Nutrition Facts

Serving size	(1097.3g)

Amount per serving	% Daily Value*
Calories	2830.9

Total Fat 146.5g	0%
Saturated Fat 59.4g	0%
Polyunsaturated Fat 1.5g
Cholesterol 1092.2mg	0%
Sodium 1210.7mg	0%
Total Carbohydrate 293.6g	0%
Dietary Fiber 5.7g	0%
Total Sugars 144.2g
Protein 47.4g	0%

Vitamin D 342.9IU	0%
Calcium 812.2mg	0%
Iron 7.9mg	0%
Potassium 1119.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 7.1%

Carbs: 43.8%