Christmas is just around the corner,  It's my favorite holiday, and time, of the year. Not only is it Christmas, but my wife and I celebrate our anniversary right around that time (Dec. 30th) along with my parents and grandparents. So, as you can see the holiday is a very special time for me.

I figured I would start the Christmas season off with a simple pie recipe. While it may be simple, it packs quite a punch in the flavor department. I tend to not drink a lot of eggnog. I’m not a big fan of it though I do like Tom & Jerry’s, which at their most basic are a frothy, warmed up version of eggnog. I also tend to use eggnog as a flavoring agent in many recipes this time of year, but I just can’t bring myself to drink more than a glass or 2 during the holiday season, and then only if spiked with copious amounts of bourbon.

My wife on the other hand loves eggnog and will drink a considerable amount over the next few weeks. Because of her love for eggnog I dedicate this recipe to her.


Eggnog Pie

1 each Pie crust for a 9″ deep dish pie
1/2 cup Sugar, granulated
1 pinch Salt
2 cups Eggnog (store bought)
4 each Eggs, large
Nutmeg, freshly ground

Preheat oven to 425F. Par bake pie crust for 7 minutes. Remove from oven and allow to cool while making filling. Reduce oven heat to 350F. In a large bowl beat eggs. Add sugar and salt and stir until mostly dissolved. Add eggnog and continue to stir until all sugar is dissolved. Try not to beat too much air into filling. Pour into pie shell, coming just below the edge of the crust. You might have a little extra filling. Don’t over fill the crust. Sprinkle with fresh ground nutmeg and place in oven, on a cookie sheet in case it overflows. Bake for 40-50 minutes. To check a custard for doneness, jiggle the pie. The custard should still wiggle like softly set jello. Don’t overcook the pie or it will lose its smooth, satiny texture and become grainy. Allow to cool on tray for 20 minutes then transfer to a cooling rack. Allow to cool completely before cutting. I even prefer to refrigerate it for a couple of hours to make sure it has set completely before cutting.