Eggnog Pie Recipe

Name: Eggnog Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 baked pastry shells; 1 (1/4 ounce) envelope gelatin; 2 cups milk; 1 tablespoon cornstarch; ¼ teaspoon salt; 6 tablespoons sugar; 2 egg yolks, beaten; 2 egg whites, beaten stiff; 2 teaspoons brandy (adjust to your taste) or 2 teaspoons Bourbon (adjust to your taste); nutmeg

Servings: persons

1 baked pastry shells
1 (1/4 ounce) envelope gelatin
2 cups milk
1 tablespoon cornstarch
¼ teaspoon salt
6 tablespoons sugar
2 egg yolks, beaten
2 egg whites, beaten stiff
2 teaspoons brandy (adjust to your taste) or 2 teaspoons Bourbon (adjust to your taste)
nutmeg

1
Sprinkle gelatin over 1/4 cup milk.
2
Blend cornstarch, salt, and 3 Tbsp sugar.
3
Add remaining milk.
4
Cook over low heat, stirring constantly, until slightly thickened.
5
Cover and cook 10 minutes.
6
Remove from heat.
7
Add gelatin, stir until dissolved.
8
Add hot milk mix to beaten egg yolks, cook over low heat 3 minutes.
9
Chill until slightly thickened.
10
Mix in remaining sugar to beaten egg whites.
11
Fold egg white mixture into custard.
12
Add flavorings.
13
Pour into pie shell, sprinkle with nutmeg.
14
Chill until firm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 baked pastry shells, 1 (1/4 ounce) envelope gelatin, 2 cups milk, 1 tablespoon cornstarch, and more.

Yes, Eggnog Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Pie

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