Eggnog pie is as easy to make as eggnog and bears much likeness to its rich namesake custard spiked with rum. It’s just in a graham cracker crust. Think of it as a slightly tipsy-inducing cheesecake—and the most quintessential holiday dessert we can imagine when it comes to Christmas.
- Quick Glance
- 25 M
- 1 H, 15 M
- Serves 10
Special Equipment: 9-inch (23-centimeter) tart pan with sides 3 inches deep, preferably springform
- For the graham cracker crust
- For the eggnog pie filling
Preheat the oven to 325°F (170°C). Butter a 9-inch (23-centimeter) round fluted tart pan with sides 3 inches deep.
Toss the crackers or biscuits in a food processor or blender and blitz until fine crumbs form or place them in a resealable plastic bag and bash with a rolling pin. Stir in the melted butter and mix until all the crumbs are well coated. If the mixture seems dry, add a little more butter. Press the crumbs onto the bottom and up the sides of the pan.
With an electric mixer on medium-low speed, beat the cream cheese until smooth and nary a lump remains. Add the sour cream, eggs, vanilla, rum, cinnamon, apple pie spice, nutmeg, brown sugar, sugar, and salt and beat or whisk until smooth and creamy.
Wrap the outside bottom and sides of the pan in foil, then place the pan on a rimmed baking sheet and pour in the filling. Grate a little extra nutmeg over the top of the pie.
Bake the eggnog pie in the preheated oven for 50 to 60 minutes, until the filling is set but still has a slight wobble in the center. (The pie may puff during baking and deflate during cooling. That’s okay. And the wobbliness in the center will go away as the pie rests.)
Let the pie cool in the pan on a wire rack until room temperature. Loosely cover the pie and slide it in the fridge at least 8 hours and up to 3 days before slicing and serving. Add a dollop of whipped cream, if desired. Originally published December 6, 2015.
Recipe Testers' Reviews
If you're a fan of eggnog, you’ll love this eggnog pie. I really did enjoy this. It has all the same flavors, including nutmeg, which really add to the pie. As far as texture, it was a little lighter than a cheesecake, but had the same mouthfeel—very smooth and creamy.
The crust was also good, not soggy at all, very crumbly, and almost crisp. (The graham crackers were pulsed in the food processor.)
I made my own apple pie spice, which I believe intensified the spice flavor and gave the pie a speckled color from the cardamom.
The pie is already rich, so whipped cream took it up another notch, adding a bit of freshness to the spicy eggnog flavor.
It’s a nice variation on cheesecake and I think it will be welcomed at this year’s Thanksgiving dinner!
I was immediately drawn to this eggnog pie recipe. The idea of basically drinking spiked crème anglaise is enough reason for me to drink a cup or two each Christmas season. Could it be as good as it sounded? Eggnog is not to everyone's taste. However, I made it anyways.
When I read over the ingredient list, it seemed similar to a cheesecake, with a lot of rum added! My cream cheese was at room temperature, but I still used an electric mixer to ensure there were no lumps in the filling. I started with just 2 tablespoons rum, thinking that was already a lot of rum, but went ahead and added the remaining 2 tablespoons. I poured the filling into the crust and it filled the pan about halfway.
I baked the pie for 50 minutes, which was enough time. It was still a bit shaky but set on the sides. The pie did "puff up" and fill the entire crust, so I suppose it was good that it had the extra room although it did fall back once it cooled for about 2 hours.
The texture of the pie reminded me of a cheesecake. It wasn't overly sweet. The texture of the pie was definitely better after refrigeration, and the alcohol taste was a bit less pronounced when it was cold. The pie cut very nicely. I whipped up some cream and sweetened it with confectioners' sugar and added vanilla and spooned it on top of the pie. The whipped cream really added to the taste.