Eggnog Custard Pie

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 4 large eggs
• 2/3 cup granulated sugar
• 2 1/2 cups eggnog, warmed
• 1/2 tsp nutmeg, 1 tbsp rum or 1/2 tsp rum extract

Method

1. Preheat oven to 400°F (205°C). Fit the crust into a 9-inch pie dish and crimp the edges.
2. Line the crust with parchment and pie weights (or dried beans) and blind-bake for 10 minutes. Remove the weights and parchment and bake 5 more minutes until just set but pale. Reduce oven to 350°F (177°C).
3. Whisk the filling ingredients together in a large bowl until smooth.
4. Pour the filling into the crust.
5. Bake for 35–40 minutes, until the edges are set and the center jiggles only slightly when the pan is nudged.
6. Cool completely on a wire rack, then refrigerate at least 2 hours before slicing.

The Tale of Eggnog Custard Pie

Story updated September 19, 2026

Eggnog descends from the medieval English posset, a warm, spiced, alcohol-curdled milk drink. The name eggnog first appears in print in 1775 in the American colonies, where cheap Caribbean rum was easier to get than the brandy or sherry favored in England, and the drink took on its American character. A recipe is often attributed to George Washington, but Mount Vernon says no eggnog recipe is definitively tied to him. Turning the drink into a baked custard pie is an undocumented step, probably taken gradually in home kitchens by cooks wanting the holiday flavor in sliceable form. It sits alongside pumpkin and sweet potato pie on many Christmas tables.