Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings

Eggnog, the perennial Christmas favorite, and chai creme liqueur are the main ingredients of this custard dessert recipe. Crushed vanilla wafers form the crust.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary test

prep:
20 mins
chill:
1 hr
cool:
1 hr
bake:
43 mins
total:
3 hrs 3 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 to 10 minutes or until lightly browned.

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  • Meanwhile, in a large bowl, combine eggs, eggnog, chai creme liqueur, sugar, vanilla, the ground nutmeg, and the salt.

  • 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.

  • Cool on a wire rack for 1 hour. Cover and chill for 1 to 24 hours before serving. Sprinkle pie generously with grated nutmeg and if desired, serve with pirouette cookies. Makes 8 servings.

*Test Kitchen Tip:

If you can't find chai creme liqueur, substitute 2 tablespoons eggnog and 2 tablespoons spiced rum.

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