Creamy Eggnog Cream Pie
This decadent eggnog cream pie features a buttery graham cracker crust and a smooth, creamy eggnog filling, perfect for holiday gatherings or a special treat.
Equipment
- 9-inch pie plate
- Mixing bowls
- Saucepan
- Whisk
- Measuring cups and spoons
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
Filling Ingredients
- 1 cup Heavy cream
- 0.25 cups Eggnog Store-bought or homemade
- 0.33 cups Granulated sugar
- 2 Large egg yolks
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Ground nutmeg
Topping Ingredients
- 1/2 cup Whipped cream Optional
- pinch Ground nutmeg Optional, for garnish
Instructions
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Cool completely.
- In a saucepan, whisk together heavy cream, eggnog, and sugar. Heat over medium heat, stirring constantly, until sugar dissolves and mixture simmers (do not boil).
- Whisk egg yolks in a separate bowl. Temper by slowly whisking in a few spoonfuls of the hot cream mixture.
- Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, until thickened (2-3 minutes). Do not boil.
- Remove from heat; stir in vanilla and nutmeg. Pour into the cooled crust.
- Refrigerate for at least 4 hours, or preferably overnight, to set.
- Before serving, top with whipped cream and nutmeg, if desired.
Notes
For a richer flavor, use homemade eggnog. You can also experiment with different spices like cinnamon or cardamom in the filling.