Chances are, there’s a lonely carton of leftover eggnog sitting dormant in your fridge right this very moment. It’s post-Christmas, and you’re asking yourself, “What the heck am I gonna do with that?”
Fear not, my little cookies, for I’ve got an incredibly delicious way to make use of your residual ‘nog: Eggnog Custard Pie with White Chocolate-Eggnog Sauce. Not only is it scrumptious, but it’s also a sweet way to ring in the New Year. This pie boasts a smooth and creamy custard filling, lightly spiced with cinnamon, nutmeg, and subtle eggnog flavor. Cradled in a Nilla Wafer crust, the whole pie is drenched in a luscious eggnog-white chocolate sauce for additional sweet indulgence.
This pie is light and delicious, an ideal treat for finishing off this Christmas’ carton of creamy eggnog. It requires very few ingredients and even less effort. For an easy dessert with impressive results, you simply must make this Eggnog Custard Pie.
A Few Tips Before You Get Cooking:
- This requires a good amount of chilling time, ideally overnight. Make sure you plan ahead! The good news is that you can make this the day before you actually need it.
- If you aren’t a white chocolate fan, you could top this pie with fresh, homemade whipped cream instead. I think the white chocolate pairs beautifully, though. It makes the pie special.
- You could make a Ginger Cookies Crust instead of the Nilla Wafer Crust for some extra flavor.
- You can crushthe Nilla Wafers in a food processor or in a ziplock bag with a rolling pin.
Eggnog Custard Pie
Recipe adapted from Better Homes and Gardens
- 1-1/2 cups finely crushed vanilla wafers
- 5 tablespoons butter, melted
- 3 eggs, lightly beaten
- 2 cups eggnog
- 2 tablespoons sugar
- 3/4 teaspoon vanilla
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- White Chocolate-Eggnog Sauce, recipe follows
1. Preheat oven to 350 degrees F. For crust: In a medium bowl, combine crushed vanilla wafers and melted butter. Press onto the bottom and up the side of a 9-inch pie plate. Bake for 8 minutes or until lightly browned.
2. Meanwhile, in a large bowl, combine eggs, eggnog, sugar, vanilla, cinnamon, nutmeg, and the salt.
3. When the crust is done baking, open the oven door and carefully pour eggnog mixture into crust. Bake for 35 to 40 minutes more or until a knife inserted near the center comes out clean.
4. Cool on a wire rack for 1 hour.
5. Meanwhile, make the White Chocolate-Eggnog Sauce. After cooling the sauce, pour it over the cooled pie. Cover and chill for 4 to 24 hours before serving. Sprinkle with extra cinnamon & nutmeg, if desired. Makes 8 servings.
Eggnog-White Chocolate Sauce
Recipe by The Smart Cookie Cook
- 1/2 cup eggnog
- 8 oz. white chocolate bar, chopped into chunks
- 1/4 cup additional white chocolate chips
- dash nutmeg
- In a small saucepan, cook eggnog over medium heat for 5 minutes. Turn heat down to low and add all of the chocolate, stirring constantly until chocolate is melted & sauce is smooth.
- Remove from heat and stir in nutmeg. Let cool for 30 minutes to 1 hour.