Last Updated on November 10, 2022 by Share My Kitchen
Boozy Eggnog Pie is a delicious, creamy treat that you will never forget. It is perfect for the festive season!
This pie is a must-have dessert for anyone who loves eggnog. You will end up looking forward to it for years to come.
This eggnog pie is rich and luxurious made with almond cookie and shortbread crust.
During the creation of this eggnog pie recipe, the first one was too thick, and it was set on a graham cracker gingersnap cookie crust. Although the filling was simple to correct, the crust required a little more attention.
Although a simple gingersnap pie crust is actually great, it overpowered the flavor of the eggnog filling. It didn’t blend well.
In the end, this eggnog pie, after some tweaks to the filling, needed a Pepperidge Farm Chessmen Cookies, chopped almonds, and butter for the simple crust. It became a pie that is a holiday masterpiece!
What kind of eggnog does this Creamy Boozy Eggnog pie need?
Also, this pie requires the highest quality eggnog that you can find.
The quality of eggnog varies from one brand to the next. To get the best results, make sure you use a good, thick, rich eggnog. You can try shaking several jugs from your local grocery store to see which ones are thicker than others, and some are waterier. Grab a jug if you can find “premium” thicker eggnog. That’s the one used in this recipe.
You can easily make adjustments to the recipe if thick eggnog is not available in your local grocery store. If you are using low-fat, or less-rich eggnog products from the stores, add one extra egg yolk to your filling. This pie has not been tested with homemade eggnog. Keep that in mind if you decide to make the pie with some.
What kind of alcohol (booze) can you use in your Creamy Boozy Eggnog Pie?
You might have always loved adding a splash of bourbon in eggnog during the holidays. However, in this recipe, it is recommended to use dark rum. It’s possible to use bourbon or dark rum, but you should skip the spiced rum. This is not the flavor profile that you want.
Is it possible to make this Creamy Boozy Eggnog Pie without the booze?
Yes, absolutely! You just need to add 1/4 cup of eggnog to replace the rum and increase the amount of vanilla to 2 teaspoons. You will love this family-friendly version, so don’t worry!
What is nutmeg?
Nutmeg spice is made from the inner seeds of a nutmeg tree. It can be purchased in whole seed form, or in pre-ground powder form. Ground nutmeg can lose its aroma and flavor within 6 months once opened, but whole nutmeg has an indefinite shelf life.
Fresh grated nutmeg works best when there are no other spices used to compete with the flavor. You also don’t need a special nut-grater. To grate fresh nutmeg seeds, you can use a zester or microplane rasp-style grater. Keep nutmeg seeds in a cool, dark place and grate as necessary for your recipes.
Creamy Boozy Eggnog Pie Recipe Card
|8 hours, 55 minutes
For the shortbread-almond crust:
- 5 ounces shortbread cookies (143g) see NOTES for cookie recomendations
- 1 cup sliced almonds (90g)
- 4 tablespoons unsalted butter, melted
For the eggnog filling:
- 2 large egg yolks
- ⅔ cup granulated sugar (138g or 5 ounces)
- ½ teaspoon salt
- ¼ cup cornstarch (33g)
- 1 tablespoon all-purpose flour (10g)
- ¼ teaspoon ground nutmeg
- 2 ¾ cups BEST quality eggnog (688g)
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ¼ cup dark rum or bourbon (not spiced rum) (50g)
For the topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla
- fresh grated nutmeg
To prepare the crust:
- Preheat the oven to 350°F. In a food processor bowl, pulse the cookies until they are crumbly. Then, add the almonds and pulse 4-5 times, in short bursts. Blend in the melted butter and pulse just until well combined.
- Next, firmly press the crumb mixture into the bottom of a 9-inch pie plate. Make sure it reaches up to the sides. Allow to get firm in the refrigerator for 20-30 minutes. Bake for 10 minutes or until lightly browned and set. Allow to cool while you prepare the filling.
To prepare the filling:
- In a medium mixing bowl, whisk the egg yolks until well combined. Set aside.
- Combine the sugar, salt, flour, nutmeg, and cornstarch in a medium saucepan. Then, add in the eggnog.
- Stirring constantly, cook the eggnog mixture over medium heat until it thickens and begins to boil. This takes approximately 10-15 minutes. Take the mixture out off the heat but leave the stovetop turned on.
- Slowly drizzle approximately half of the hot mixture into the bowl of beaten eggs yolks while whisking constantly. Then, add the blended egg mixture back into the saucepan along with the remaining hot custard. Cook for another 3-4 minutes or until the mixture is becomes very thick and is just beginning to boil. Don’t forget to stir constantly to avoid scorching. If necessary, reduce the heat.
- Take the saucepan from the heat, and blend in the butter, vanilla, and rum. Pour the prepared filling into the crust. Allow to cool to room temperature, then refrigerate for at most 8 hours or overnight.
To prepare the topping:
- Use an electric mixer to beat the cream on medium speed until you see soft peaks form. Mix in the vanilla powdered sugar and vanilla and beat on high until you get firm peaks. Then, pipe or dollop the whipped cream over the pie filling. Sprinkle with freshly grated nutmeg.
- This shortbread crust was made with (143g) 16 Pepperidge Farm Chessmen cookies. This crust can also be used with (20) Lorna Doone cookies.
- Before mixing, chill your bowl and beaters in the freezer to get lofty, fluffy whipped cream.
- This recipe calls for thick, rich premium eggnog. Increase the number of egg yolks to 3 if you decide to use low-fat or watery eggnog.