Transform your holiday dessert game with this decadent Eggnog Brûlée Pie, where creamy custard meets crackling caramelized sugar. It’s the perfect marriage of classic eggnog flavors and the sophisticated appeal of crème brûlée, all nestled in a buttery pie crust.
This show-stopping dessert captures the essence of the season while adding an elegant twist that will have your guests reaching for seconds. The best part? It’s surprisingly achievable for home bakers.
Why You’ll Love This
- Make-ahead friendly – prepare up to 2 days in advance
- Impressive presentation with minimal effort
- Perfect balance of creamy and crunchy textures
- Uses readily available holiday ingredients
- Serves beautifully every time
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
- 4 large eggs
- ¾ cup granulated sugar
- 1 ½ cups eggnog
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ¼ cup sugar for brûlée topping
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie dish and bake for 8–10 minutes. Let cool.
- In a large bowl, whisk eggs and sugar. Add eggnog, cream, vanilla, nutmeg, cinnamon, and salt. Stir gently.
- Pour filling into crust. Lower oven to 325°F (160°C) and bake 40–50 minutes, until edges are set but center slightly wobbles.
- Cool for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle sugar evenly over top and caramelize with a torch or broiler until golden brown. Let the sugar harden before slicing.
Tips & Variations
- No torch? Use your oven’s broiler for the brûlée effect
- Substitute store-bought pie crust to save time
- Add a splash of rum or bourbon for adult version
- Freshly grate nutmeg for best flavor
- Chill thoroughly between layers for clean slices
Serving Suggestions
Serve this luxurious pie with a dollop of whipped cream and a light dusting of nutmeg. For an extra festive touch, add sugared cranberries or a sprig of fresh mint as garnish.
Notes
- Store covered in refrigerator for up to 3 days
- Brûlée topping is best added just before serving
- Filling should be set but slightly jiggly in center
FAQs
- Can I make this without a kitchen torch? Yes, use your oven’s broiler on high for 2-3 minutes, watching carefully.
- Can I freeze this pie? Not recommended, as the texture may become grainy.
- What if my filling is lumpy? Strain through a fine-mesh sieve before pouring into crust.
- Can I use low-fat eggnog? Full-fat eggnog is recommended for the best creamy texture.
Servings4
Prep20 min
Cook50 min
Calories—
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
- 4 large eggs
- ¾ cup granulated sugar
- 1 ½ cups eggnog
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ¼ cup sugar for brûlée topping
Steps
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie dish and bake for 8–10 minutes. Let cool.
- In a large bowl, whisk eggs and sugar. Add eggnog, cream, vanilla, nutmeg, cinnamon, and salt. Stir gently.
- Pour filling into crust. Lower oven to 325°F (160°C) and bake 40–50 minutes, until edges are set but center slightly wobbles.
- Cool for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle sugar evenly over top and caramelize with a torch or broiler until golden brown. Let the sugar harden before slicing.
Notes
- Store covered in refrigerator for up to 3 days
- Brûlée topping is best added just before serving
- Filling should be set but slightly jiggly in center
