This Egg Nog Brulee Pie is creamy and cinnamon-ey with a crispy sugar crust on top.
Oh, hey there.
This is me, playing cool, making small talk while I pretend that the above pie is no big deal. How’s the weather where you live? Have you started Christmas shopping yet? Hey, your hair looks super great today.
Can we all agree that there isn’t much better in life than a magnificent hair day? I have been known to invite my husband to lunch during the week just to have a witness to a particularly fabulous hair day. Do men even notice good hair days? I think they only notice good butt days, and for me, those are even rarer than good hair days.
Speaking of butts, I made you a delicious pie! Did you happen to notice it?
If you’re still contemplating the Thanksgiving dessert situation, this pie is calling your name. If you love food that is good, this pie is calling your name. And if you even semi-like egg nog, this pie…
Well. You understand. This pie is a whole big thing.
I am kind of so-so on egg nog. I love the flavor, but I don’t like drinking it. It’s just weird, like a thick cinnamon perfume. Which makes it PERFECT for cooking it into a creamy spiced custard with a crunchy sugar shell on top.
I’m going to go ahead and call it — one of the best pies I’ve ever eaten.
This pie is incredibly easy to whip up. I adapted it from my Sugar Cream Pie recipe, and I promise that it’s pretty fool proof. Bonus? It slices up like a dream! There’s nothing worse than cutting into a gorgeous pie and the filling runs all over the place. But not this pie, no sir, no ma’am. Clean, pretty slices all around.
I have not yet found my Holy Grail pie crust recipe, so I went with a store bought crust here. I buy the ones that you unroll and place in your own pie pans, so at least it looks rustic and homemade. If you have a favorite pie crust recipe, feel free to go that route (and share the recipe with me!!). But trust me when I say that a store bought crust never killed anyone, especially if you’re short on time or skills.
Make the dang pie, friends! You won’t regret it.
- 9 inch pie crust, baked and cooled
- 4 Tablespoons cornstarch
- 1/2 cup white sugar
- 4 Tablespoons butter (I use Challenge Butter), melted
- 1 1/2 cups egg nog (alcohol free)
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 Tablespoons butter, melted
- 4 Tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- In a medium sized heavy saucepan, whisk together cornstarch and sugar. Whisk in the 4 Tablespoons melted butter, egg nog, and whipping cream. Cook over medium heat, stirring constantly, until mixture is the consistency of a thick pudding. Remove from heat and stir in vanilla.
- Preheat oven broiler to high. In a small bowl, combine sugar and cinnamon.
- Pour mixture into pie crust and spread evenly. Drizzle with melted butter and sprinkle cinnamon sugar over the top. Place under the broiler until butter and sugar begins to bubble all over the surface--keep a close eye because it doesn't take long.
- Let pie cool to room temperature, then chill several hours before serving.
I hope you love this pie as much as I did. Enjoy!