A quintessential holiday drink transformed into a creamy custard pie.

Eggnog is the delicious creamy drink that we all know and love. During the Christmas season this stuff is drunk by the gallons and enjoyed until we’ve all gained at least ten pounds. But hey that’s the price you pay for a little Christmas cheer. Now, what if I told you that you can make this wonderful holiday drink into a craveable custard pie. Simply combine your favorite eggnog with some eggs, a little extra nutmeg, a few teaspoons of “Christmas Cheer” and bake in a delicious cookie crust. Voila! You have the perfect Christmas pie to share with your family and friends. Now, stop drinking that cup of eggnog that I know you’re drinking and make some pie!

Custardy Eggnog Pie

*Makes one 9” pie

2 large eggs

1 14 oz. can sweetened condensed milk

1 cup eggnog

¼   tsp grated nutmeg

1 tsp vanilla extract

1 tsp bourbon

1 tsp spiced rum 

¼ tsp kosher salt

Biscoff Cookie Crust

1 sleeve Lotus Biscoff Cookies

6 TBSP unsalted butter, melted

¼ tsp kosher salt

Preheat the oven to 350 °F.

In a food processor, crumble the biscoff cookies into fine crumbs and place aside in a mixing bowl. Add the salt and melted butter to the cookie crumbs. Mix together until the crumbs are coated with the butter and can easily clump together when pressed.

Place your buttery cookie crumbs into a 9 inch pie pan and pat the crumbs evenly into the pan to create the pie crust. Start with the bottom of the crust and build up the sides of the pie plate with the crumbs. You need to make sure the crumbs are firmly pressed together and there are no cracks in the crust.

Bake the crust in the preheated oven for 8 minutes, cool the crust completely in the pan before filling.

In a large mixing bowl, whisk the eggs until they become a pale yellow. Whisk in the sweetened condensed milk, eggnog, nutmeg, vanilla, liquor and salt. Mix until everything is fully incorporated and you have a semi thick custard.

Pour your custard into your cooled pie crust and jiggle the pie pan slightly to release any air bubbles trapped in the custard.

Top your pie with an extra sprinkling of nutmeg and bake at 350°F for 35-40 minutes. Your pie is done when the edges of the custard are set and the middle is puffed with a jiggle to it. I just carefully wiggle the pie plate to see if it has a jiggle similar to Jell-O. You don’t want the custard to be too wet because it won’t set properly and you don’t want the middle to be set because the custard will crack, a nice little jiggly middle is all you need. And you don’t want to overbake it because the custard could curdle.

Cool the pie completely on a wire rack before placing the pie in the fridge to chill. Leave in the fridge overnight before enjoying. Enjoy plain or with plenty of whipped cream.

*Notes:

It’s very important to let the pie chill overnight before eating. While the pie sits in the fridge the alcohol flavors will have time to mellow so they don’t overwhelm the overall flavor of the pie. 

If you can’t get your hands on Biscoff cookies feel free to substitute with graham crackers. They won’t have the exact same flavor but they still make a delicious pie crust. 

The time for baking is only an estimate. Realistically I would start checking your pie at 25-30 minutes into baking. All ovens are different and it pays to double check your pie. Like I said previously, if the custard is too wet when taken out of the oven it won’t set properly and if it’s overcooked the custard will curdle. There’s really a fine line between a done custard and overdone custard, especially.