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Eggnog Pie sliced on plates and in pie pan

Eggnog Pie

This creamy, custard pie boasts the quintessential holiday flavors of rummy eggnog, sure to elevate any holiday meal or gathering with a sophisticated, elegant flair.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time (approximate) 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 8
Calories 1370kcal
Author Toni Dash


  • 9 inch baked pie shell (regular or gluten free)
  • 6 Egg Yolks room temperature
  • ¾ cups granulated Sugar
  • 1 tablespoon Gelatin
  • ½ cup warm Water
  • 1/4 cup Rum
  • 2 cups Heavy Whipping Cream


  • Beat egg yolks until light (a few minutes). Gradually beat in sugar until combined.
  • Combine the warm water and gelatin. Whisk until the gelatin has fully dissolved.
  • Pour the gelatin mixture slowly into the egg-sugar mixture, beating on low the entire time to fully combine. Allow to cool.
  • Once the mixture is cool, add rum, stirring or beating on low to combine.
  • In a separate bowl, beat the whipping cream until stiff peaks form. Fold into the eggnog mixture to fully combine.
  • Pour filling into prepared pie shell. Chill in refrigerator for several hours or overnight. Garnish with freshly grated nutmeg.


Serving: 8g | Calories: 1370kcal | Carbohydrates: 130g | Protein: 18g | Fat: 84g | Saturated Fat: 33g | Cholesterol: 228mg | Sodium: 951mg | Potassium: 278mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1069IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 6mg