Decadent Eggnog Crème Brûlée Pie Recipe Easy Holiday Dessert

Imagine the creamy, spiced warmth of eggnog meeting the caramelized, crackly top of crème brûlée, and all of it nestled in a buttery pie crust. That’s the magic of this Decadent Eggnog Crème Brûlée Pie! It’s indulgent yet elegant, with just the right amount of festive flair to make it the star dessert of your holiday table. Whether you’re hosting Christmas dinner or attending a cozy winter gathering, this pie will have everyone swooning after the first bite.

I first made this recipe during a holiday baking spree several years ago. I wanted something that felt luxuriously festive but wasn’t overly complicated. After some trial and error (and a few near-disasters with the blowtorch!), this pie became my holiday signature. Now, it’s the dessert my family asks for every year—and honestly, I’m always happy to oblige!

This recipe combines the richness of eggnog with the silky smoothness of crème brûlée. The caramelized sugar topping adds an irresistible crunch, while the buttery crust helps balance the creamy filling. Plus, the aroma of nutmeg and vanilla wafting through your kitchen while it bakes? Pure holiday magic. Trust me, your guests won’t just love it; they’ll be asking for the recipe before they’ve even finished their slice.

Why You’ll Love This Recipe

• Festive & Unique: This pie is the perfect blend of holiday flavors with a fancy twist. It’s not your average dessert, making it a memorable centerpiece for your holiday spread.
• Rich and Creamy: The eggnog custard is decadently smooth, with just the right hint of spice to remind you of cozy winter nights.
• Easy to Make: Despite its gourmet appearance, this recipe is surprisingly simple. You don’t need to be a pastry chef to pull it off!
• Crowd-Pleaser: Everyone loves the crackly, caramelized sugar topping—it’s like dessert and entertainment combined!
• Customizable: You can adapt the recipe to fit dietary needs or flavor preferences (more on that later!).
• Perfect for the Holidays: Whether it’s Christmas dinner or New Year’s Eve, this pie feels celebratory and indulgent.

What sets this recipe apart is the combination of textures. The crispy brûlée topping paired with the creamy eggnog filling creates a balanced dessert that hits all the right notes. Plus, it’s a fun recipe to make—there’s something so satisfying about torching sugar to perfection!

What Ingredients You Will Need

This Decadent Eggnog Crème Brûlée Pie uses simple ingredients that come together to create a luxurious holiday dessert. Here’s what you’ll need:

• For the crust:
• 1 ½ cups (190g) all-purpose flour
• 2 tablespoons (25g) granulated sugar
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, cold and cubed
• 4-6 tablespoons (60-90ml) ice water
• For the eggnog filling:
• 3 large egg yolks
• 2 large eggs
• ½ cup (100g) granulated sugar
• 1 ½ cups (360ml) full-fat eggnog
• ½ cup (120ml) heavy cream
• 1 teaspoon pure vanilla extract
• ¼ teaspoon ground nutmeg
• Pinch of salt
• For the brûlée topping:
• ¼ cup (50g) granulated sugar
• Optional: pinch of cinnamon for extra flavor

If you’re short on time, you can use a store-bought pie crust. However, making your own buttery crust adds a homemade touch that’s hard to beat.

Equipment Needed

• Pie pan (9-inch)
• Rolling pin
• Mixing bowls
• Whisk
• Fine mesh strainer
• Blowtorch (for the brûlée topping)
• Baking weights or dried beans (for blind baking the crust)

If you don’t have a blowtorch, no worries! You can caramelize the sugar topping under your oven’s broiler—just keep a close eye on it to avoid burning.

Preparation Method

1. Make the crust: In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Blind bake the crust: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges as desired. Line the crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake for another 5 minutes. Let cool.
3. Prepare the filling: Lower oven temperature to 325°F (160°C). In a bowl, whisk together egg yolks, eggs, and sugar until pale and slightly frothy. Gradually add eggnog, heavy cream, vanilla, nutmeg, and salt, whisking until smooth.
4. Strain and fill: Strain the mixture through a fine mesh sieve to remove any lumps. Pour into the cooled pie crust.
5. Bake the pie: Place the pie in the oven and bake for 35-40 minutes, or until the filling is set but slightly jiggly in the center. Cool completely, then refrigerate for at least 2 hours.
6. Caramelize the topping: Just before serving, sprinkle granulated sugar evenly over the top of the pie. Use a blowtorch to caramelize the sugar until golden and crisp. Alternatively, place the pie under a broiler for 1-2 minutes, watching closely.

Let the brûlée topping cool for a minute before slicing and serving.

Cooking Tips & Techniques

• Don’t skip blind baking: This step ensures your crust stays crisp and doesn’t get soggy from the filling.
• Use room temperature eggs: They’ll mix more smoothly into the filling for a creamy texture.
• Be patient with the brûlée topping: Whether you’re using a blowtorch or broiler, take your time to evenly caramelize the sugar without burning it.
• Cool completely: Refrigerating the pie allows the custard to set fully, making it easier to slice.

Remember, the key to success is taking your time with each step. This recipe is worth the extra attention to detail!

Variations & Adaptations

• Gluten-Free Crust: Swap the all-purpose flour for a gluten-free flour blend to make this pie gluten-free.
• Dairy-Free Option: Use dairy-free eggnog and coconut cream instead of heavy cream for a dairy-free version.
• Spice It Up: Add a touch of cinnamon or ginger to the filling for extra holiday warmth.
• Mini Pies: Divide the crust and filling into individual ramekins to make single-serving pies—perfect for entertaining!

My personal favorite variation? Adding a pinch of cinnamon to the brûlée topping. It gives the crusty sugar layer an extra depth of flavor that’s irresistible.

Serving & Storage Suggestions

This pie is best served slightly chilled with the brûlée topping freshly caramelized. Pair it with whipped cream or a hot cup of coffee for the ultimate holiday indulgence. The crunchy sugar topping contrasts beautifully with the creamy filling, making each bite pure bliss.

To store, cover the pie loosely with plastic wrap and refrigerate for up to 3 days. If you’re making it ahead, caramelize the sugar topping just before serving to keep it crisp. Leftovers can be reheated lightly under the broiler to refresh the topping.

Nutritional Information & Benefits

While this pie is certainly indulgent, it does offer some nutritional perks! The eggs provide protein, and the nutmeg brings antioxidants to the table. Here’s the approximate nutritional breakdown per slice:

• Calories: 320
• Protein: 6g
• Fat: 18g
• Carbohydrates: 35g

Keep in mind, this pie contains dairy and gluten, so it’s not suitable for those with allergies unless adapted. For me, it’s a holiday treat that’s absolutely worth the splurge!

Conclusion

If you’re looking for a show-stopping dessert that’s as delicious as it is festive, this Decadent Eggnog Crème Brûlée Pie is your answer. It’s rich, creamy, and wonderfully spiced—a true celebration of holiday flavors. Plus, the crackly sugar topping is always a crowd-pleaser!

Decadent Eggnog Crème Brûlée Pie

Print Recipe

A luxurious holiday dessert combining the creamy richness of eggnog with the crackly caramelized sugar topping of crème brûlée, all nestled in a buttery pie crust.

• Author: paula
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups (190g) all-purpose flour
• 2 tablespoons (25g) granulated sugar
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, cold and cubed
• 4–6 tablespoons (60-90ml) ice water
• 3 large egg yolks
• 2 large eggs
• ½ cup (100g) granulated sugar
• 1 ½ cups (360ml) full-fat eggnog
• ½ cup (120ml) heavy cream
• 1 teaspoon pure vanilla extract
• ¼ teaspoon ground nutmeg
• Pinch of salt
• ¼ cup (50g) granulated sugar
• Optional: pinch of cinnamon for extra flavor

Instructions

1. Make the crust: In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Blind bake the crust: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges as desired. Line the crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake for another 5 minutes. Let cool.
3. Prepare the filling: Lower oven temperature to 325°F (160°C). In a bowl, whisk together egg yolks, eggs, and sugar until pale and slightly frothy. Gradually add eggnog, heavy cream, vanilla, nutmeg, and salt, whisking until smooth.
4. Strain and fill: Strain the mixture through a fine mesh sieve to remove any lumps. Pour into the cooled pie crust.
5. Bake the pie: Place the pie in the oven and bake for 35-40 minutes, or until the filling is set but slightly jiggly in the center. Cool completely, then refrigerate for at least 2 hours.
6. Caramelize the topping: Just before serving, sprinkle granulated sugar evenly over the top of the pie. Use a blowtorch to caramelize the sugar until golden and crisp. Alternatively, place the pie under a broiler for 1-2 minutes, watching closely.
7. Let the brûlée topping cool for a minute before slicing and serving.

Notes

[‘Don’t skip blind baking to ensure the crust stays crisp.’, ‘Use room temperature eggs for a smoother filling.’, ‘Be patient with the brûlée topping to evenly caramelize the sugar.’, ‘Cool completely and refrigerate to allow the custard to set fully.’]

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 20
• Sodium: 150
• Fat: 18
• Saturated Fat: 10
• Carbohydrates: 35
• Fiber: 1
• Protein: 6

Keywords: Eggnog, Crème Brûlée, Holiday Dessert, Pie, Christmas, Festive, Baking