Our Old-Fashioned Eggnog Pie Is A Boozy Holiday Showstopper
Prep Time:
8 hours, 30 minutes
Cook Time:
45 minutes
Servings:
8 Servings
Ingredients
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 8 tablespoons cold butter, cubed
  • 3 tablespoons ice water
  • 6 large egg yolks
  • 4 tablespoons cornstarch
  • ½ cup granulated sugar
  • 1 teaspoon ground nutmeg, divided
  • 1 pinch salt
  • 1 ¾ cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons butter, room temperature, cut into pieces
  • 2 tablespoons dark rum
  • 2 tablespoons bourbon
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • Freshly grated nutmeg
Directions
  1. Combine the flour, salt, and sugar.
  2. Cut in the butter until the mixture resembles coarse meal.
  3. Add ice water 1 tablespoon at a time until the dough holds together. Start with 3 tablespoons and add 1 or 2 more if needed.
  4. Work the dough slightly, first with a spatula and then with your hands, until it forms into a disk. Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
  5. Preheat the oven to 375 F.
  6. Once chilled, roll out the dough between two pieces of parchment.
  7. Fit the dough into a 9-inch pie pan.
  8. Trim and crimp the edges.
  9. Dock the bottom and line it with parchment and pie weights. Bake at 375 F for 20 minutes.
  10. Remove the weights and parchment. Bake 10 minutes more until golden. Cool completely.
  11. Meanwhile, whisk the egg yolks in a bowl and set them aside.
  12. Combine the cornstarch, sugar, ½ teaspoon of nutmeg, and salt in a heavy saucepan.
  13. Whisk in the milk and cream.
  14. Cook over medium heat, stirring constantly, until thickened and bubbling. This usually takes between 5 and 15 minutes, but watch the custard carefully.
  15. Temper the egg yolks by slowly whisking in 1 cup of the hot mixture.
  16. Pour the yolk mixture back into pan. Cook for 2 minutes, stirring constantly.
  17. Remove the pot from the heat. Stir in the butter, rum, bourbon, and vanilla extract, and another ½ teaspoon of nutmeg.
  18. Strain the custard through a fine-mesh sieve into the cooled crust.
  19. Press plastic wrap directly onto the surface of the pie. Refrigerate overnight.
  20. When ready to serve, whip the cream with sugar to stiff peaks.
  21. Spread or pipe the whipped cream over the chilled pie.
  22. Grate nutmeg over the top. Serve the pie immediately, or refrigerate it for later.