Holiday Eggnog Custard Pie

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Enjoy this eggnog custard pie recipe made with Pillsbury® refrigerated pie crust for a delicious holiday-time dessert.

Serves: 8
Prep time: 35 mins
Cook time: 3 hours
Total time: 3 hours 25 mins


  • 1 box Pillsbury™ refrigerated pie crust, softened as directed on package

  • 1/2 cup sugar

  • 2 1/2 cups eggnog

  • 4 Braswell Family Farms eggs

  • Freshly grated nutmeg


  1. Heat oven to 425°F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie. Do not prick crust. Bake at 425°F. for 7 to 9 minutes or until light golden brown. Reduce oven temperature to 350°F.

  2. In large bowl, combine sugar, eggnog and eggs; blend well. Pour into partially baked crust. Sprinkle with nutmeg.

  3. Bake at 350°F. for 45 to 50 minutes or until almost set. (Center of filling will be soft.) Cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.