Eggnog Raspberry Pie

Eggnog Raspberry Pie


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This seasonal pie consists of baked eggnog custard with a handful of raspberries sprinkled in. Not only does it taste delicious, but it looks pretty, too!

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Time needed

30 min preparation + 50-60 min cooking

Serving Size / Yield

8 servings


  • Filling:
  • 4 Egg Yolks
  • 2 Eggs, both whites and yolks
  • 3/4 C. Eggnog
  • 1/2 C. Raspberries, fresh or frozen
  • 1/2 C. Sugar
  • 1/4 C. Plain Yogurt
  • 3 Tbs. Rum
  • 3 Tbs. Flour
  • 3/4 tsp. Ground Nutmeg
  • 1/2 tsp. Ground Cinnamon
  • 1/4 Teaspoon Salt
  • A Little Water
  • Crust:
  • 2 C. Flour
  • 1/3 C. Cold Water
  • 1/2 C. Pus 2 Tablespoons Butter, cold and firm
  • 2 tsp. Sugar
  • 1/2 tsp. Salt
  • 1/2 tsp. Ground Nutmeg

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Begin by making the crust. Mix together the flour, sugar, salt, and nutmeg in a large bowl. Cut the butter into roughly pea-sized pieces over the bowl, then add the water and knead with your hands until a smooth dough forms. Roll it out in a circular shape until it is about 1 cm thick, then place it on a lightly greased and floured 8.5 inch pie pan. Trim the excess crust off the edges and either discard it, or roll it out again and cut out fun shapes with small seasonal cookie cutters to line the pie's crust with.

Preheat the oven to 350 degrees Fahrenheit.

To make the filling, mix together the flour, nutmeg, cinnamon, and salt in a small bowl and set the mixture aside.

In a large bowl mix together the eggs, egg yolks, and sugar until well blended. Add the yogurt, eggnog, and rum and mix until completely combined. Then add the dry ingredient mixture to the egg mixture and blend until it is fully incorporated and smooth in consistency.

Pour the filling into the pie, then disperse the 1/2 cup of raspberries evenly over the pie. Do not try to stir them in as raspberries are fragile and will break apart, which would turn the whole pie pink rather than keeping it a nice golden color with bright dots of red scattered throughout. It is best to just drop them over the pie, a few at a time, until the entire half cup has been added. Pour a little water into a baking sheet with a raised edge so that the water is about 1/2 of an inch deep. Place the pie pan in the center of the baking sheet.

Place the baking sheet in the oven and bake for 50 minutes to an hour, or until the center of the pie is set and no longer liquid. Allow to cool for 15 minutes before serving. Can be served chilled with a dollop of ice cream or warm.

Submitted by: Eva Kosmas

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