a bruleed eggnog custard pie in a white pie plate with two white plates and two gold forks sitting beside it and various pink and gold toned christmas ornaments laying around the pie on the table

Brûléed Eggnog Custard Pie

  • Author: Jennifer
  • Prep Time: 10
  • Cook Time: 90
  • Total Time: 1 hour 40 minutes
  • Yield: 8 1x


Up your holiday pie game with this brûléed eggnog custard pie. Creamy eggnog custard center topped with a crunchy brûléed top.



  • 1 9-inch pie crust
  • 4 large eggs
  • 3/4 cup + 4 Tbsp. white granulated sugar
  • 1 1/2 cup eggnog
  • 1 1/2 tsp. pure vanilla extract
  • 1 tsp. nutmeg


  1. Preheat oven according to pie crust package directions.
  2. Roll out pie crust into a 14-inch round circle. Wrap the pie crust dough around a rolling pin and carefully unroll over a greased 9-inch pie plate.
  3. Gently fit the pie crust into the bottom and sides of the plate. Trim the extra dough to about a 1-inch overhang. Using your fingertips, crimp the dough all the way around the pie plate.
  4. Score (poke) the entire bottom of the pie crust with a fork, then bake according to package directions.
  5. Remove from the oven and let cool.
  6. While the crust is cooling, add the eggs, 3/4 cup sugar, eggnog, and vanilla to a large bowl and whisk to combine.
  7. Pour the filling into the pie crust and sprinkle the top with the nutmeg. Cover the edges of the pie crust with foil or a crust protector, but do not cover the pie filling. Bake for one hour or until set.
  8. Remove from the oven and let cool on a cooling rack. Once cooled, refrigerate for at least 1 hour prior to serving.
  9. Just before serving, sprinkle the 4 tbsp. of white granulated sugar all over the top and, using a kitchen torch, brûlée until the sugar is caramelized and dark brown. Let sit for a few minutes and serve.


  • Category: dessert
  • Cuisine: American

Keywords: brûlée, eggnog, custard pie