The Best Homemade Eggnog Pie Recipe with Buttery Crust

Instructions:

1. Prepare the Pastry: Pulse flour, sugar, and salt in a food processor (or rub in butter by hand). Add ice water gradually until a shaggy dough forms. Form into a disk, wrap, and chill for at least 30 minutes.
2. Roll out chilled dough and fit into a 9-inch pie dish. Trim edges. Chill again for 15 minutes. Line with parchment paper and baking weights (or dried beans). Blind bake at 375°F (190°C) for 15 minutes. Remove weights/paper and bake until pale golden (about 5 minutes more). Let cool slightly.
3. Warm the Dairy: In a saucepan, gently heat the heavy cream and milk until just steaming (do not boil). Remove from heat.
4. Create the Custard Base: In a separate bowl, whisk together sugar, eggs, extra yolks, cornstarch, and salt until smooth.
5. Temper the Eggs: Slowly stream about half of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs.
6. Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon (approx. 170°F/77°C). Do not allow it to boil vigorously.
7. Flavor and Strain: Remove from heat. Whisk in the spices, vanilla, and alcohol (if using). Pass the entire mixture through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture.
8. Fill and Bake: Pour the strained custard into the partially baked pastry shell.
9. Bake Gently: Bake at a lower temperature, around 325°F (160°C), for 35–40 minutes. The edges should be set, but the centre should still have a slight wobble.
10. Cool and Chill: Let the pie cool completely on a wire rack, then chill in the refrigerator for at least 3 hours to allow the custard to fully set.
11. Serve: Dust generously with fresh nutmeg before slicing and serving.