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A round white plate with six slices of eggnog pie and a dish of whipped cream.
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5 / 5 votes

Eggnog Pie

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.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 371

Equipment

  • 9-inch (23-centimeter) tart pan with sides 3 inches deep, preferably springform

Ingredients

For the graham cracker crust

  • 7 ounces graham crackers or digestive biscuits
  • 6 tablespoons butter, melted, plus more for the pan

For the eggnog pie filling

  • 1 1/3 cups cream cheese, at room temperature
  • 1 1/4 cups sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons dark rum or bourbon
  • 1 heaped teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice or pumpkin pie spice
  • Pinch freshly grated nutmeg
  • 1/4 cup soft dark brown sugar
  • 1/4 cup granulated sugar
  • Pinch salt
US - Metric

Instructions

Make the graham cracker crust

  • 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.

Make the eggnog pie filling

  • 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.

Assemble the eggnog pie

  • 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.

Notes

  1. Shortcut--Use a store-bought graham cracker crust instead of making one.
  2. Make-ahead--The pie can be made up to 3 days before serving.
  3. Storage--Keep the pie in the fridge, loosely covered with plastic wrap.

Nutrition

Serving: 1slice | Calories: 371kcal | Carbohydrates: 28g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 232mg | Fiber: 1g | Sugar: 19g