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Decadent Eggnog Crème Brûlée Pie

Eggnog Crème Brûlée Pie - featured image
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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.

Ingredients

Scale
  • 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

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

Find it online: https://chrisfeasts.com/decadent-eggnog-cr-e-me-br-u-l-e-e-pie-recipe-easy-holiday-dessert/