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Homemade Eggnog Pie

 Homemade Eggnog Pie
This dessert is a festive finale. It is rich and scrumptious.—Katherine Kuhlemeier, Pearl City, Illinois
8 ServingsPrep: 40 min. + chilling


  • 1-1/8 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 2/3 cup 2% milk
  • 3 egg yolks, lightly beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups heavy whipping cream, whipped
  • Pastry for single-crust pie (9 inches)
  • 1/8 teaspoon ground nutmeg


  • In a small bowl, soften gelatin in cold water; set aside.
  • In a large saucepan, combine sugar and cornstarch. Gradually stir in
  • milk until smooth. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Remove from the heat. Stir a small amount of hot
  • mixture into egg yolks. Return all to the pan; bring to a gentle
  • boil, stirring constantly. Remove from the heat; stir in gelatin and
  • vanilla.
  • Cool to room temperature, stirring occasionally. Fold in whipped
  • cream. Pour into pie shell. Sprinkle with nutmeg. Refrigerate until
  • set, about 2 hours. Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 390 calories,

2 of 2

Homemade Eggnog Pie (continued)

Nutritional Facts: 26 g fat (14 g saturated fat), 149 mg cholesterol, 131 mg sodium, 36 g carbohydrate, trace fiber, 4 g protein.