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Eggnog Brulee Pie

November 25, 2019 by thedomesticrebel | 18 Comments

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eggnog brulee pie on white plate with cinnamon sticksIf you’re a fan of my Sugar Cream Pie, then you’ve got to try my Eggnog Brulee Pie! Made with rich, creamy eggnog, it’s silky-smooth and ultra decadent with a cinnamon bruleed topping!

So a few years ago, I made this Sugar Cream Pie and it kinda blew up the internet. Not to toot my own horn or anything, but I can totally see why – it is super decadent and delicious, easy to make and tastes like creme brulee but in a pie form. Amazing, right?

But then I got to thinking – the original recipe calls for heavy whipping cream to help make that luxurious custardy filling… but why not use eggnog for a flavorful, seasonal punch? Eggnog is, after all, essentially heavy cream and lo and behold, it was the perfect substitute to this brand new version of Sugar Cream Pie!

This pie couldn’t be easier to make, I promise! I know the idea of a cooked custard filling sounds daunting, but this one has NO eggs to temper (yay!) and if you know how to whisk, you’ll have no problem making the filling. Swearsies!

First, you’ll want to pre-bake a deep dish frozen pie crust. Why? Because while the pie crust gets baked when the filling is added, it won’t be done – so this pre-baking helps cook it completely for a buttery, flaky pie crust. You can use your own recipe for deep dish pie crust, but I love a frozen one! They’re just so convenient and taste awesome. Trust me, people won’t be caring what kind of crust you use. It’s all about the filling!

closeup of eggnog brulee pie with bite missing on white plate with fork and cinnamon sticksThe filling consists of granulated sugar, cornstarch, eggnog, butter, and vanilla. I also added in a pinch of nutmeg to really drive home that eggnog flavor. You’ll cook and stir this mixture in a medium saucepan over medium heat until it thickens and becomes smooth and creamy, about 5-7 minutes or so. The mixture will resemble pudding – just thick and smooth and glorious.

You’ll pour the pie filling into the pre-baked pie crust and smooth out the top, then drizzle the filling with some more melted butter. Here’s where the filling gets its bruleed topping: after pouring some melted butter over the top of the hot filling, you’ll liberally sprinkle on lots of cinnamon & sugar. It may seem like a lot of cinnamon sugar but trust me, you want to use all of it for maximum crispy bruleed topping!

closeup of eggnog brulee pie slice on white plate with cinnamon sticks

whole eggnog brulee pie on marble slab with pie server and forksAfter you bake it, turn on the broiler and let it broil for a good minute or so to really crisp up that topping! It helps create this crispy, delicious shell on top.

The hardest part is letting this irresistible pie cool completely before serving! Trust me, it is worth the wait!

closeup of eggnog brulee pie on white plate with cinnamon sticks

*adapted from my Sugar Cream Pie

a slice of eggnog brulee pie on a white plate with cinnamon sticks
Print Recipe
4 from 2 votes

Eggnog Brulee Pie

This Eggnog Brulee Pie is an irresistible twist on a classic: combining rich, decadent eggnog into a custard-based pie that tastes like creme brulee! So easy and delightful!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Pie
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • One 9" frozen deep dish pie crust at room temperature
  • 4 Tablespoons cornstarch
  • 3/4 cup granulated white sugar
  • 4 Tablespoons butter melted
  • 2¼ cups full-fat eggnog
  • 1/2 teaspoon nutmeg
  • 1 Tablespoon vanilla extract
  • FOR THE TOPPING:
  • 4 Tablespoons butter melted
  • 1/3 cup granulated sugar + 1 Tablespoon ground cinnamon mixed together

Instructions

  • Preheat oven to 325 degrees F. Line a rimmed baking sheet with foil and place the frozen pie crust (in its pan) on top. The rimmed baking sheet will catch any drips. Prick small holes with the tines of a fork on the bottom and sides of the pie crust; this will help from creating air bubbles. Likewise, you may also fill the pie crust with pie weights to weigh it down during baking. Bake the crust for 10-12 minutes. Remove from the oven but keep the oven on.
  • While crust bakes, prepare your filling. In a medium saucepan, whisk together the cornstarch and granulated sugar until no clumps remain and mixture is cohesive. Whisk in the melted butter, eggnog, and nutmeg and turn the stove on medium. Cook and stir constantly until mixture thickens and becomes smooth and creamy, about 5-7 minutes. It should look like pudding. Remove from heat and whisk in the vanilla extract.
  • Pour the filling into the prepared partially-baked pie crust and smooth out the top. Pour the melted butter topping over the pie filling and sprinkle the cinnamon sugar mixture liberally over the top.
  • Bake for 25 minutes, then turn on the broiler and broil for 1 minute or until topping is golden brown and bubbly (watch it carefully to prevent burning!). Cool the pie completely at room temperature before refrigerating for at least 1 hour to set.

closeup slice of eggnog brulee pie with bite missing with forkCreamy, silky smooth, ultra rich and decadent with a true, strong eggnog flavor – this pie is not shy on the eggnog front!

eggnog brulee pie collage

Have a super sweet day!

xo, Hayley

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Comments

  1. Cynthia says

    November 9, 2020 at 11:48 am

    5 stars
    I made this last night to test out for Thanksgiving and it was incredible. Definitely has an amazing eggnog flavor. I messed up and left out vanilla. The pie was already in the oven and I went to put the vanilla away & thought “I don’t remember using this” oops. But it was still in unbelievably delicious. So can’t wait to make it again with vanilla, although it was already perfect ?. Thank you for another spectacular recipe! This will be on the Thanksgiving table from now on.

    Reply
    • thedomesticrebel says

      November 9, 2020 at 12:33 pm

      Cynthia, so glad you enjoyed and that it was a-okay without vanilla too! 🙂 I’ve made that mistake before… many times! lol.

      Reply
  2. Maggie says

    November 18, 2020 at 2:31 pm

    Hello! I’m planning to make this recipe for Thanksgiving but would like to give it a try beforehand in a mini pie dish that is 5” in diameter and 1.5” deep. Based on the smaller size, do you have a recommendation for how long it should bake? Also is there a certain sign you’re looking for to tell that it is finished baking?

    Reply
    • thedomesticrebel says

      November 18, 2020 at 6:46 pm

      Hi Maggie, that is quite a smaller dish and I have a feeling you’ll have extra pie filling left over, maybe even enough to make a second small pie. I would check it after 15 minutes. Baking helps set the pie filling, but the filling needs to be cooked until super thick for it to work. A lot of people have issues because they undercook the filling and it is still runny. But if you have a thick filling consistency, you should be good. As far as being finished, it should not be sloshing or super jiggly.

      Reply
  3. Susan says

    December 23, 2020 at 11:54 am

    Can you make this a day ahead?

    Reply
    • thedomesticrebel says

      December 24, 2020 at 7:06 pm

      Hi Susan, yes you can!

      Reply
  4. Diana says

    December 23, 2020 at 6:30 pm

    How long do you keep the frozen pie crust out to become room temperature? Should it be defrosted?

    Reply
    • thedomesticrebel says

      December 24, 2020 at 7:06 pm

      Diana, just about 15 minutes or so. It doesn’t take long.

      Reply
  5. sally says

    November 16, 2021 at 6:27 pm

    hi! i am wondering if i needed to put all 4 tablespoons of the melted butter on top of the pie? it created a puddle and so when i put the sugar and cinnamon mix on top it immediately sank and was very wet! after removing the pit from the oven, the top is very wet. thanks !

    Reply
    • thedomesticrebel says

      November 16, 2021 at 7:34 pm

      Hi Sally, yes, you want that. I know it seems like a lot but it will create the crackly top.

      Reply
  6. Doris Roberts says

    December 1, 2021 at 5:56 am

    Could you add just a bit of bourbon to the pie” Would you substitute the vanilla for it”

    Reply
    • thedomesticrebel says

      December 2, 2021 at 7:53 pm

      Hi Doris, you can absolutely add some bourbon! I would add about a Tablespoon, and yes you can replace the vanilla with it, or do a Tablespoon bourbon and a teaspoon vanilla.

      Reply
  7. Chelvis says

    December 10, 2021 at 10:29 am

    Perfect flavor. I did not use a crust. Made mine in several ramekins as a crème brûlée. Torched the tops.

    Reply
  8. Samantha says

    December 24, 2021 at 7:04 am

    Hi Hayley! Should I serve this cold straight from the fridge or would you let it get it room temp before serving? Currently baking!!

    Reply
  9. Cindy says

    October 12, 2022 at 3:20 pm

    Can this be made ahead and frozen?

    Reply
    • thedomesticrebel says

      October 13, 2022 at 7:20 pm

      Hi Cindy, I have not tried freezing this pie so I cannot say for sure!

      Reply
  10. Jannette says

    November 8, 2022 at 2:06 pm

    As Im typing this message, the pie is currently in the oven!! Im so excited to taste it and share it with my family!!!

    Thank you and Happy Holidays!!

    Reply
  11. Mia says

    December 25, 2022 at 10:21 am

    3 stars
    Followed the recipe exactly and the pie ended up bubbling a lot on the edges in the oven and the topping was pushed into the middle and kind of sunk. Filling was still really wet when removed. Could I have used more cornstarch? Or maybe our oven got too hot?

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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