Flaky Paula Deen Eggnog Custard Pie Recipe

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Eggnog custard pie was a holiday staple at my grandparents’ home, and I fondly remember it. Therefore, when my son asked, “Why don’t you make it, Mumma?” I realized I never learned the recipe because I was too busy enjoying it, and I found Paula Deen’s Eggnog Custard Pie recipe to bring this tradition back for my son.

Since this was my first time trying this recipe, I followed the process carefully. To my delight, the recipe tasted just like my grandma used to prepare for me. It hit me with a wave of nostalgia and excitement, and I instantly regretted not trying it a little earlier.

Now, this recipe has become my son’s holiday favorite, too, and I recommend you try it, too! This delightful recipe combines the rich flavors of eggnog, a traditional holiday drink made of milk, cream, spices, and rum or whiskey, with a classic custard to create a dessert that has become a cherished holiday tradition.

Therefore, whether you are looking for a dessert to satiate your sweet tooth or for a party, this recipe is sure to tick all those boxes. All you have to do is follow it as it is, and you are in for a delicious sweet treat.

I can tell you from experience that this Paula Deen Eggnog Custard Pie recipe is sure to steal the spotlight. So let’s quickly go through this recipe and bring that holiday joy to your home, too.

What's In The Post

Equipment Required

Measuring Cups and Spoons: Baking is all about precise measurements, so I always ensure my measuring cups and spoons are ready before starting the recipe.
Large Bowl: Using a large bowl makes it easier for me to mix all the ingredients without lumps.
Glass Pie Dish: A standard pie dish ranges from 8 to 12 inches. However, the ingredients in this recipe are appropriate for a 9-inch pie dish. Using a dish larger than 11 inches for making a pie generally disrupts the balance between the pie and the filling.
An Oven: You will need an oven to bake this pie.

Paula Deen Eggnog Custard Pie Ingredients & Substitutions

Note: The ingredients for this recipe will make four servings. If you want to make more or less, you must adjust the recipe accordingly.

½ (15-oz) Package Refrigerated Pie Crust: I often use a homemade or graham cracker crust.
1 Cup Sugar: You can replace it with honey, maple syrup, or powdered sugar.
4 Large Eggs: Eggnog custard can also be made eggless using a pudding mix.
1 (12-oz) Can of Evaporated Milk: I use skimmed or almond milk when I don’t have evaporated milk.
¼ Cup Light Rum: If you don’t have rum, you can use whiskey or a ready-made eggnog drink instead.
⅛ Teaspoon Salt
½ Teaspoon Ground Nutmeg: When I’m out of ground nutmeg, I use pumpkin pie or apple pie spice.
¼ Teaspoon Ground Cinnamon
Whipped Cream for garnish (optional)

Preparation And Cooking Time

Preparation Time	Baking Time	Total Time
15 minutes	55 minutes	1hr 10 minutes

How To Make Paula Deen Eggnog Custard Pie

Step 1

Take a bowl and add one whole egg, followed by sugar.

Step 2

Then, add two tablespoons of light rum.

Step 3

Now season the mixture with salt to your taste.

Step 4

Further, add half a cup of evaporated milk.

Step 5

Now place the store-bought pie crust in the tray and pour the egg mixture on top.

Step 6

Season it with ground nutmeg and cinnamon.

Step 7

Place the bowl on the baking tray.

Step 8

Put it in the oven at 180 degrees centigrade for 30 minutes to bake the pie.

Step 9

Once it is ready, slice the pie, top it off with whipped cream, and serve to enjoy!

Expert Tips That I Recommend

To prevent the edges of my pie from burning, I cover them with foil during baking. Sometimes, I also brush the edges with milk or egg wash.
To ensure the custard is even cooked, I bake my pie in a water bath (bain-marie). It helps prevent cracking and provides a silky-smooth texture. Additionally, I give the pie some time to cool down after it is baked.
Just before serving, I top each slice with a dollop of freshly whipped cream and a sprinkle of ground nutmeg or cinnamon to give it a festive finish.
For the best texture and flavor, I chill the pie in the refrigerator for at least 4 hours, preferably overnight, before serving. This allows the flavors to meld and the custard to set completely.

FAQs About Paula Deen Eggnog Custard Pie

Why did your Paula Deen Eggnog custard pie filling turn watery?

Your Paula Deen eggnog custard pie filling can turn watery if the pie is pulled out of the oven too soon or the filling remains undercooked.

Why did your custard start to curdle?

Your custard may curdle if the eggs are not whisked properly, or they are not of fresh quality.

Why does your custard pie have a rubbery consistency?

Your custard pie may have a rubbery consistency if the custard is overbaked. Therefore, you must bake your custard only until it is jiggly in the center. It will be set once it is cooled down.

Why did your custard turn lumpy while making the recipe?

If you don’t whisk your custard ingredients properly, the custard will become lumpy. You can correct the consistency by blending the ingredients at 30-second intervals. Also, make sure not to blend it for too long, as the consistency of the mixture will turn thin.

Why has your pie crust turned soggy

Your pie crust can turn soggy if you don’t pre-bake it. Therefore, to prevent a soggy bottom, prebake your pie crust (blind bake) until it’s lightly golden before pouring in the custard filling. It will ensure a crisp crust that contrasts nicely with the creamy custard.

Why did the pie crust shrink?

Your pie crust can shrink if you stretch the dough too much. Always make sure to roll out a 1/8- to 1/4-inch thickness, and an inch or two wider than the pie dish.

How do I know when my pie is baked properly?

You will know your pie is adequately baked when the center of the custard is jiggly and not liquid. Also, if a knife is inserted and comes out clean.

Nutritional Information

Eggnog Custard Pie is a dessert generally considered a little high in sugar. It may not be healthy enough, but it does have certain nutritional benefits. So, instead of overindulging in this dessert, I would recommend having it in moderation.

For your reference, I have included the nutritional information for the recipe below.

Calories	2405 kcal
Carbohydrates	243 g
Protein	60 g
Fat	130 g
Saturated Fat	54 g
Polyunsaturated Fat	12 g
Monounsaturated Fat	54 g
Trans Fat	0.0003 g
Cholesterol	190 mg
Sodium	2002 mg
Potassium	2072 mg
Dietary Fiber	8 g
Sugar	83 g
Vitamin A	1412 IU
Vitamin C	11 g
Calcium	1569 mg
Iron	10 mg

Traditional Eggnog is not suitable for vegans, lactose-intolerant people, or people on the keto diet. However, by substituting ingredients as needed, the recipe can be adapted for different diets.

Recipe Variations For Different Diets

Vegan Diet: One of my vegan friends tried this recipe using oats, cashews, water, and cane sugar. It can be given a shot. The consistency might be a little thinner, but the taste will still be the same as the original.
Keto-Friendly Diet: Use a keto buttery, flaky crust for the pie crust, almond milk instead of regular milk, and some granular erythritol as a sugar substitute to make this dessert keto-friendly.
Sugar-Friendly Diet: This dessert is high in sugar, but it can be made sugar-friendly, too. You can add artificial sweeteners instead of regular sugar to enjoy this dessert.

Storing This Recipe

Refrigerator: Paula Deen’s eggnog custard pie can be stored in the fridge for up to 3 days. I usually cover the pie dish with foil or place it in an airtight container before refrigerating, which helps retain the flavor and texture.
Freezer: I have yet to try freezing this dessert because most custard or cream-filled pies tend to become watery after thawing. But you can still try freezing it for yourself by placing it in a freezer-friendly container for about six months. All you need to do is put it in a larger container, as it tends to expand while freezing.

What To Serve With This Recipe

Eggnog Custard Pies are best served chilled. This dessert is delightful on its own, but a little extra can enhance the taste and your overall experience. I especially love having it with a dollop of Whipped Cream. My son loves it with a scoop of Banana Ice Cream.

You can also enjoy it with fresh berries, Caramel Sauce, Vanilla Ice cream, Coffee Nudge, tea, Cognac, or Bourbon. For people who want an extra dose of eggnog, you can serve the pie with small glasses of chilled eggnog.

Printable Version

More Paula Deen Recipes That You Can Try

Blueberry Cobbler Served In Plate With Spoon — Paula Deen Blueberry Cobbler

Paula Deen Taco Soup — Paula Deen Blueberry Cobbler

Conclusion

Paula Deen’s Eggnog Custard Pie gives the spirit of holiday nostalgia with its creamy texture and rich eggnog flavor. This holiday classic dessert is easy to prepare. Follow the recipe step-by-step to master the technique for a perfectly cooked custard pie every time.

After trying it out, share the recipe with your loved ones. But remember to leave a comment below with your thoughts and any variations you tried of this recipe.

Flaky Paula Deen Eggnog Custard Pie Recipe

Equipment Required

Paula Deen Eggnog Custard Pie Ingredients & Substitutions

Preparation And Cooking Time