Eggnog Pie Recipe

Name: Eggnog Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. unflavored gelatin; 1 tsp. cold water; 1 c. milk; 1/2 c. sugar; 2 Tbsp. cornstarch; 1/4 tsp. salt; 3 egg yolks, beaten; 1 Tbsp. butter; 1 tsp. vanilla; 1 c. whipping cream (measure before whipping); nutmeg to taste; baked pie shell

Servings: persons

1 tsp. unflavored gelatin
1 tsp. cold water
1 c. milk
1/2 c. sugar
2 Tbsp. cornstarch
1/4 tsp. salt
3 egg yolks, beaten
1 Tbsp. butter
1 tsp. vanilla
1 c. whipping cream (measure before whipping)
nutmeg to taste
baked pie shell

1
Soak gelatin in cold water.
2
Scald milk in top of double boiler.
3
In a bowl, combine sugar, cornstarch and salt.
4
Mix well. Add to scalded milk and cook until mixture is thick and smooth, about 15 minutes.
5
Stir a small amount of the mixture into beaten egg yolks.
6
Add egg yolk mixture to remaining mixture in boiler. Cook a few minutes longer.
7
Add butter and gelatin.
8
Stir.
9
Cool and then add vanilla.
10
Fold in whipped cream and pour into baked pie shell.
11
Sprinkle generously with nutmeg.
12
Refrigerate until ready to serve.
13
This pie can be frozen.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 1 tsp. unflavored gelatin, 1 tsp. cold water, 1 c. milk, 1/2 c. sugar, 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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