Egg Nog Pie Recipe | Utah lifestyle | Among the Young (2024)
by Kaylynn Zoe2 Comments
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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:
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.
Here's your golden ratio for pop-up holiday cheer: Combine 1 part of your selected spirit to 5 parts prepared eggnog. Want us to make it even easier on you? If you buy a 1-quart container of eggnog, you should use 6.5 ounces of liquor, total.
You either want to sit the bowl inside of another bowl with ice or place several large ice cubes in the drink. Small ice cubes will melt too fast and won't do you much good.
How to Spike Store-Bought Eggnog. Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol.
While you may typically reach for a bottle of rum or whiskey for eggnog, amaro and tequila are also good options. Some people who use reposado tequila in their eggnog like to complement it with an Amontillado sherry.
If you're looking for a traditional approach, spike store-bought eggnog using your favorite liquor like brandy, bourbon, or rum. This super-simple recipe makes six 6½-ounce servings.
The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely.
How Long Does Aged Eggnog Last? Once the milk and cream have been mixed with the egg base, the amount of alcohol won't keep it shelf stable. Simply store it in the refrigerator in the glass jar for up to a week. Trust me; it won't make it long because it tastes so good!
Use punch glasses for doling out spiked beverages like eggnog and fruity punch. These glasses are, of course, used most for punch, but there's no rule saying you can't serve up a mixed drink or cordial in these little vessels.
You could offer black coffee, or Kahlua after dinner all year long, but at this time of year spiced eggnog is a treat. If you're eating savory things, eggnog should go later with dessert, not first. Eggnog coats your palette and will ruin the flavor of a lot of things if it's not followed by something sharp.
Drizzle a little chocolate sauce into the shaker with the eggnog for a chocolate eggnog. Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!
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.
Refrigerated eggs with clean, uncracked shells can still be contaminated with Salmonella bacteria. Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe.
Eggnog is usually served cold, but you may choose to heat it, especially if you're coming in from making snowmen or ice skating. And you can spike eggnog with a splash of brandy, rum or your spirit of choice, but it's also delicious simply spiked with vanilla or cinnamon.
A traditional holiday drink dating back hundreds of years, eggnog is made with eggs (hence the name), milk, cream, spices like nutmeg and vanilla, and fortified with rum, whisky, and/or brandy.
Monks in the Middle Ages added figs and eggs to this beverage they called “posset,” essentially an aromatic eggnog, and the wealthy generally used it for toasts to health and wealth. Most likely, eggnog became associated with the holiday season due to lack of refrigeration.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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