Go Back
The Best Egg Nog Pie recipe featured by top Utah Foodie blog, Among the Young: image of Egg Nog Pie from above close up
Print Recipe

Egg Nog Pie

A ginger cookie crust topped with a creamy egg nog custard and whipped cream. This pie screams CHRISTMAS! 
Course: Dessert
Cuisine: American

Ingredients

For the Crust:

  • 2 cups Biscoff cookies crushed
  • 3 TB unsalted butter melted

For the Custard:

  • 1 cup Egg Nog separated
  • 3 egg yolks
  • 1/2 cup milk
  • 1 tsp vanilla

For the Cream:

  • 1 cup Egg Nog
  • 1 3.4 oz box vanilla pudding mix
  • 3/4 cup powdered sugar
  • 1 cup whipped cream (Cool whip works too!)

Optional:

  • whipped cream for topping
  • Nutmeg for dusting

Instructions

Crust:

  • Melt butter. 
  • Crush Biscoff cookies. 
  • Combine in an 8 or 9 inch pie dish; take it up the sides. 
  • OPTIONAL: bake crust 5-10 minutes

Custard:

  • In a bowl, whisk egg yolks until combined and all yellow. Set aside. 
  • In a saucepan, combine milk, vanilla, and 1 cup of Egg Nog. 
  • Stir constantly until lightly boiling. 
  • Pour approximately 1/2 cup of the hot egg nog mixture into the yolk mixture. 
  • Stir constantly! (We don't want to cook the eggs or have CLUMPS!)
  • Add yolk mixture back into the hot mixture on the stove. 
  • Continue stirring until the mixture "coats" the back of your spoon. 
  • Remove from heat and put in a bowl. 
  • Strain mixture into a glass bowl. 
  • Cover the bowl completely with plastic and let cool in the fridge.

Cream Mixture:

  • In a bowl, mix the remaining 1 cup of Egg Nog, the vanilla pudding powder mix, and 3/4 cup powdered sugar. 
  • Fold in 1 cup of whipped cream. 

Assembly!

  • Gently combine the cooled custard and cream mixture. 
  • Pour into the cooled Biscoff cookie crust. 
  • Top with additional whipped cream.
  • OPTIONAL: dust with Nutmeg.