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Recipes|Featured Main

Eggnog Custard Pie

Eggnog Custard Pie

Difficulty Level: Easy
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT25M
    10 Minutes
  • Yield:
    1 pie/8 Servings
Another great way to enjoy a holiday favorite! Be sure to allow enough time for the pie to set.
Ingredients
  • 3 cups eggnog (light will not work)
  • 2 eggs
  • ⅔ cup sugar
  • ½ cup flour
  • ½ teaspoon nutmeg
  • ⅛ teaspoon salt
  • 1 cup toasted coconut, divided
  • 1 teaspoon vanilla extract
  • 1 pre-baked pie shell
  • Whipped cream for topping
  • 709.76ml eggnog (light will not work)
  • 2 eggs
  • 157.73ml sugar
  • 118.29ml flour
  • 2.13g nutmeg
  • 0.53g salt
  • 236.59ml toasted coconut, divided
  • 4.26g vanilla extract
  • 1 pre-baked pie shell
  • Whipped cream for topping

Another great way to enjoy a holiday favorite! Be sure to allow enough time for the pie to set.

Preparation
STEP 1

In a saucepan combine eggnog, eggs, sugar, flour, nutmeg, and salt. Heat gently over medium-low heat, whisking constantly. Bring just to a boil then remove from heat.

STEP 2

Add half of coconut and the vanilla. Pour into pre-baked and cooled pie shell. Gently press a piece of plastic wrap or parchment onto custard to avoid a skin from forming. Chill until set, at least 2 hours to overnight.

STEP 3

Top with whipped cream and remaining coconut.

Options

For a variation, use rum or brandy extract instead of vanilla and cinnamon instead of nutmeg.

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