If 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!
The 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!
After 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!
*adapted from my Sugar Cream Pie
- One 9" frozen deep dish pie crust, at room temperature
- 4 Tablespoons cornstarch
- ¾ cup granulated white sugar
- 4 Tablespoons butter, melted
- 2 & ¼ cups full-fat eggnog
- ½ teaspoon nutmeg
- 1 Tablespoon vanilla extract
- FOR THE TOPPING:
- 4 Tablespoons butter, melted
- ⅓ cup granulated sugar + 1 Tablespoon ground cinnamon, mixed together
- 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.
Creamy, silky smooth, ultra rich and decadent with a true, strong eggnog flavor – this pie is not shy on the eggnog front!
Have a super sweet day!