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Eggnog Custard Pie

How to Make


  • 1 prepared pie crust in pan
  • 4 large eggs
  • 2 cups Smith’s Eggnog
  • 1/2 cup sugar
  • 1 tsp rum extract
  • 1 tsp vanilla extract
  • 1/2 tsp freshly ground nutmeg


  1. Preheat oven to 425 F. Roll pie crust, place into a pie plate and crimp the edges.
  2. Place the crust in the fridge until ready to fill.
  3. In a bowl, whisk together pie filling ingredients until smooth.
  4. Pour filling into pie shell.
  5. Bake for 15 minutes.
  6. Reduce the temperature to 350 F and continue to bake 50-60 minutes, or until a knife inserted into the pie near the center comes out clean.
  7. Cool on a wire rack, then refrigerate until ready to serve.
  8. Top with Smith’s Heavy Whipping Cream, if desired.


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