Eggnog Custard Pie

Total Time:
1 hr 5 min
Prep:
10 min
Cook:
55 min

Yield:
1 pie
Level:
Easy

Ingredients
  • 1/2 (15-ounce) package refrigerated pie crust
  • 1 cup sugar
  • 4 large eggs
  • 1 (12-ounce) can evaporated milk
  • 3/4 cup water
  • 1/4 cup light rum
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Whipped cream, for garnish
  • Powdered sugar, for garnish
Directions

Preheat oven to 350 degrees F.

On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate.

In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.

Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.

Cut into desired sizes and garnish with whipped cream and powdered sugar.


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    38 Reviews
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    Easy to make. The pie tastes better if made a day before and let to sit in the refrigerator over night.
    Too me easy to prepare and it taste good
    This is the BEST dessert ever! I cook this so much I barely have to look at the recipe anymore! It is so easy to make and soooo tasty!!!
    This did not turn out as great as it sounded. I think it needs more of the "spices" flavoring in it. Also, it didn't seem quite as rich without cream and using the evaporated milk. I like the idea of an eggnog custard pie, but this recipe didn't quite cut it for me.
    You absolutely have to bake the crust first! The custard itself was delicious but the crust was a soggy mess! Wish the receipe had been more specific about the crust.
    BAKE THE CRUST FIRST!!! This was a soggy disaster, with a shriveled up, gooey, raw crust!! The custard is delicious, which is its only saving grace. Skip the water bath next time, or bake the crust first. So much for a special treat for Christnas dessert...how embarrassing! It's staying in the fridge, hidden away.
    certainly was easy to make, I made it the way the recipe called for. It was a bit too bland for my tastes. I will be looking for a recipe with more flavor next time.
    wonderful recipe ..light flavor if you use the water..or definitely substitute 3/4 c egg nog if you're an egg nog lover like my husband..gives it a little more richness. Make it the night before..its much better the next day!
    The texture came out kind of like a flan, which is my husband's favorite desert anyway, but it tasted just like eggnog. I definately will add this to the recipes and make it again.
    It was excellent. The chocolate layer really added some zip. I would probably cut back on the brandy a tad, it was very powerful (but good
    Very nice! I had no evaporated milk, so I substituted with egg nog and it was delish... even better the next day! Will do again for sure!
    I used spiced rum and extra nutmeg on top. I did not bake the crust first and it was soggy on the bottom and folded into the custard. I probably wont even use a crust next time...and there will be a next time. My kids liked it very much.
    Very bland, very eggy, and the crust was soggy. Was edible, but nobody wanted more - threw most of it away.
    100% Delicious! Made it for the whole family, they all loved it. It's a BIG hit. I reccomend this to anyone and everyone.
    I made this pie for Christmas and it was a smashing hit!!! Everyone loved it! The recipe is very easy to follow, I used spiced rum instead of light rum and the flavor was perfect! I would recommend this recipe to anyone!
    unfortunately i did not read the reviews so i did not bake the crust. the crust needed to be baked!!!!!!!!!!!! it would have received excellent reviews if the crust was baked.
    It is easy to make and great!
    I tried this today and it came out delicious. I prebaked the crust for 10 min at 375, and I used 1/2 eggnog 1/2 water. Other than that I followed the recipe. It came out great. The rum flavor was just enough for me.
    Since my grandmother died, the closest thing I could get to an egg pie is the custard pies from Bakers Square and flan which I really have had a few that I've liked. Jamie Kuddos to you on this one. Since I don't drink anymore, I did not add the rum, but if I did...I would recommend some Malibu to get the coconut flavor or get some Bahamian Rum which is off the hook to bring this recipe out. It was so quick and easy and I don't know why everybody's crust did not come out well, maybe it was the brand of crust you used or maybe it's just preference to pre-bake it.
     

     
    I was so impressed and I loved the smooth texture. Everyone has to remember when it comes to recipes, you have to tweek them for your individual taste as well as brand, elevation, climate, and stoves that cook differently. The waterbath was something new but it turned out great. I may even use the recipe to make a banana pudding instead of cooking it over that double boiler like my mom. Great Job and don't steal my banana pudding idea without giving me credit!
    My gut told me to bake the crust some before adding the filling, but I was rushing so I didn't. Well my gut was right because the bottom crust didn't cook at all. If not for that it would have been perfect because the filling is delicious. I will make it again with that small adjustment.
    I tryed the original version but, the was a bit to much rum for me. When I modified the recipe I used half the rum, pre-baked the shell and added vanilla extract, cinnamon, nutmeg, and ground cloves to the pie mixture it was great after that.
    I made this for Christmas and some people really loved it. I personally didn't care for the texture as it was kind of like gelatin. The flavor was pretty good.
    I served this for Christmas and it was easy to prepare ahead and a very good egg custard pie - we just didn't find that special eggnog flavor we were looking forward to.
    We really liked this, but had the same complaint about the crust.So I used the custard recipe and made it into a bread pudding,I used raisin bread. It came out so good will make this again.Cooked it yhe same amount of time.
    What a disappointment! I know what good egg custard pies, with or without the nog, should be like, and this is not it. I followed the recipe exactly and --- the crust was soggy and unbaked, with an 1/8" of water in the bottom. Taste was OK but the custard was not creamy as I am used to. I would not use the waterbath method again for baking a custard pie. This method may be OK for custards, with a crust, but not for this pie.
    The filling in this pie is very good, but baking a pie in a water bath! Honestly!!
    This recipe is simple and delicious. In about an hour, a fantastic dessert was made. It was an absolute hit at a holiday party. I will definitely be making this dessert again!
    This was my first custard pie. It came out perfect my wife and all our guest loved it and I had to print the recipe for everyone.The only change I made was to use vanilla rum and I cut water by 1/3 cup and added 1/3 cup store bought eggnog.Only problem is I should have made two it went so fast. P.S I also used vannila rum in the whipped cream.
    I couldn't believe how easy it was to prep. It is rather eggy. I couldn't taste the rum, but my mother did. I had the whipped cream on mine she didn't. My crust was soggy on the bottom too. The others thought it was okay. I would have liked to have more eggnog taste. Overall I will make it again for larger crowds.
    Easy and delicious
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