{"id":167635,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/eggnog-pie\/"},"modified":"2025-02-13T12:12:51","modified_gmt":"2025-02-13T18:12:51","slug":"eggnog-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/eggnog-pie\/","title":{"rendered":"Eggnog Pie"},"content":{"rendered":"<p>Eggnog is always on the menu when the holiday season comes around. If you love this festive drink, you&#8217;ll be sure to love our eggnog pie recipe as well. Of all the <a href=\"https:\/\/www.tasteofhome.com\/collection\/holiday-recipes-to-make-with-eggnog\/\" data-name=\"www.tasteofhome.com\/collection\/holiday-recipes-to-make-with-eggnog\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">eggnog desserts<\/a>, it&#8217;s certainly one of the simplest. No layering or fancy decorations are involved, so add this pie to your list of <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-dessert-ideas\/\" data-name=\"www.tasteofhome.com\/collection\/easy-dessert-ideas\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">easy desserts<\/a> you can make in a hurry.<\/p>\n<p>Eggnog pie is made with a classic pie crust, giving it a flaky, buttery base to pair with a creamy no-bake eggnog pie filling. Because it is such a straightforward recipe using mostly pantry ingredients, spruce it up by topping it with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade whipped cream<\/a> and a grating of fresh nutmeg. Prep it ahead of your <a href=\"https:\/\/www.tasteofhome.com\/collection\/holiday-recipes-passed-down-for-generations\/\" data-name=\"www.tasteofhome.com\/collection\/holiday-recipes-passed-down-for-generations\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">holiday dinner<\/a>, and you&#8217;ll have everyone asking for the recipe.<\/p>\n<h2>Eggnog Pie Ingredients<\/h2>\n<ul>\n<li><strong>Pie crust:<\/strong> The base for this pie is a classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">butter pie crust<\/a>. You can choose to make your own at home or grab a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-name=\"www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">premade crust<\/a> from the store.<\/li>\n<li><strong>Gelatin and cornstarch:<\/strong> The no-bake eggnog pie filling needs to be thickened. Both gelatin and cornstarch are mixed into the filling at different stages to play a role in stiffening it for proper texture.<\/li>\n<li><strong>Sugar:<\/strong> You&#8217;ll mix granulated sugar into the filling for a touch of sweetness.<\/li>\n<li><strong>Eggnog:<\/strong> Of course, the key ingredient for this eggnog pie recipe is your favorite <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-eggnog\/\" data-name=\"www.tasteofhome.com\/article\/what-is-eggnog\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">eggnog<\/a>. We use <a href=\"https:\/\/www.tasteofhome.com\/article\/best-eggnog\/\" data-name=\"www.tasteofhome.com\/article\/best-eggnog\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">store-bought eggnog<\/a> in this recipe, but you could use <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-eggnog\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-eggnog\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade eggnog<\/a> if preferred.<\/li>\n<li><strong>Extracts:<\/strong> Both vanilla extract and rum extract are mixed into the filling. Each enhances the flavor of the eggnog.<\/li>\n<li><strong>Heavy whipping cream:<\/strong> Heavy whipping cream is folded into the filling for creamy texture and dimension.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the pie crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2115194\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Eggnog-Pie-TOHD24_14068_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"overhead shot of of a pie crust in a metal pie pan on a light gray countertop\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>On a lightly floured surface, roll the pie dough to a 1\/8-inch-thick circle and transfer it to a 9-inch pie plate. Trim the crust to 1\/2 inch beyond the rim of the plate. Using your fingers, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">flute the edge<\/a> of the crust. Refrigerate for 30 minutes and preheat the oven to 425\u00b0F.<\/p>\n<h3>Step 2: Bake the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2115196\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Eggnog-Pie-TOHD24_14068_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"overhead shot of a pie crust in a pie pan on a silver cooling rack, against a white background; the pie crust is golden brown and has a crimped edge; the pie pan is a light silver color\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Line the crust with a double thickness of aluminum foil. Fill the crust with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 20 to 25 minutes until the edge is golden brown. Remove the foil and weights, and bake for three to six minutes longer until the bottom is golden brown. Cool the pie crust on a wire rack.<\/p>\n<h3>Step 3: Make the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2115198\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Eggnog-Pie-TOHD24_14068_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"overhead shot of a stainless steel saucepan with a whisk resting in it, filled with a light orange liquid; the liquid has tiny air bubbles on the surface; the saucepan is on a white surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a small bowl, add the water. Sprinkle the gelatin over the water and let stand for one minute.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2115199\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Eggnog-Pie-TOHD24_14068_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"overhead shot of a white bowl filled with a creamy yellow mixture, a wooden spatula rests on the edge of the bowl, partially submerged in the mixture; the bowl sits on a grey textured surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a saucepan, combine the sugar, cornstarch and salt. Stir in the eggnog until smooth. Bring the mixture to a boil. Cook and stir for two minutes or until thickened. Stir in the gelatin until dissolved. Remove the filling from the heat and cool to room temperature. Once the filling has cooled, stir in the extracts and fold in the whipped cream.<\/p>\n<h3>Step 4: Fill and chill<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2115201\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Eggnog-Pie-TOHD24_14068_ChristineMa_6.jpg?fit=700%2C1024\" alt=\"3\/4th shot of a pie in a silver pie pan; the pie is filled with a light yellow custard-like filling, and it is sprinkled with a brown spice; the crust is golden brown; the pie is sitting on a white surface and there are two silver forks next to it on a grey napkin\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pour the filling into the cooled crust. Refrigerate the pie until firm. Dust the pie with cinnamon or nutmeg before serving, if desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2115197\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Eggnog-Pie-TOHD24_14068_ChristineMa_7.jpg?fit=700%2C1024\" alt=\"closeup shot of a slice of custard pie on a white plate with a fork next to it; the pie is dusted with cinnamon\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Eggnog Pie Variations<\/h2>\n<ul>\n<li><strong>Use a graham cracker crust:<\/strong> When it comes to the type of crust used for this recipe, the choice is completely up to you. To make an entirely no-bake eggnog pie, choose a store-bought graham cracker crust. You can also make your own <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-graham-cracker-crust\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-graham-cracker-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade graham cracker crust<\/a> with just a few ingredients.<\/li>\n<li><strong>Go for gingersnaps:<\/strong> While a graham cracker crust or pastry crust is classic, more spice could be nice! Use crushed gingersnap cookies as the base for your crust instead. There are all sorts of <a href=\"https:\/\/www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-name=\"www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crumb crust ideas<\/a> to try!<\/li>\n<li><strong>Spice it up:<\/strong> Eggnog brings a touch of creamy, spiced flavor to this pie, but you could always add more spice. If you&#8217;re someone who loves nutmeg, add 1 teaspoon while making the filling.<\/li>\n<\/ul>\n<h2>How to Store Eggnog Pie<\/h2>\n<p>With dairy in the mixture, this eggnog pie should be refrigerated before serving and any leftovers should be stored in the fridge. To maintain its texture and flavor, store the pie either covered with storage wrap or in an airtight container.<\/p>\n<h3>How long does eggnog pie last?<\/h3>\n<p>Stored in the refrigerator, eggnog pie will last up to three days.<\/p>\n<h3>Can you freeze eggnog pie?<\/h3>\n<p>Hoping to prep your pie ahead of time? You absolutely can! Once the pie is made and chilled until firm, cover it with storage wrap and aluminum foil or place it in a freezer-safe airtight container. Store the pie in the freezer for up to two months. To thaw, transfer it to the refrigerator overnight.<\/p>\n<h2>Eggnog Pie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2115195\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Eggnog-Pie-TOHD24_14068_ChristineMa_8.jpg?fit=700%2C1024\" alt=\"overhead shot of a pie with a light yellow custard filling and a flaky crust; a slice of pie is on a white plate with a fork beside it; another slice is on a white plate with a fork next to it; the whole pie is in a silver pie pan, with a slice missing; the plates and pan are on a white table with a grey cloth napkin in the corner of the frame\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can you use frozen whipped topping for eggnog pie?<\/h3>\n<p>This eggnog pie recipe calls for heavy whipping cream to be folded into the filling mixture. However, you could skip this step. Use a container of frozen whipped topping from the store instead. Just be sure to thaw it first!<\/p>\n<h3>How do you slice eggnog pie?<\/h3>\n<p>Using a sharp knife will make slicing into the fully set pie that much simpler. Rinsing the knife and wiping it between slices will make for even cleaner slices.<\/p>\n<h3>How can you serve eggnog pie?<\/h3>\n<p>This creamy, dreamy treat can certainly be served on its own. However, a dollop of extra whipped cream on top with a sprinkle of nutmeg or cinnamon is sure to dress it up further. For the holiday season, consider garnishing the top with sugared cranberries or a sprig of fresh rosemary for a festive pop of color.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>An eggnog pie is one of those unexpected desserts to add to your holiday spread. It&#8217;s creamy, sweet and reminiscent of your favorite holiday drink.<\/p>\n","protected":false},"author":7061,"featured_media":2115063,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,305513,304173,304423,304328,304288,305487,304338,305523,303966,307293,304408,304368,303887,306848,304348,304268,303991,306336,324623,304150,303883,304468],"categories-v2":[308500,310840,309455,308821,308988,308984,308481,259620,310796,308992,310851,308495,310329,308813,308745,308478,309603,309000,259483,308515,312199,309177,309434,308476,308875],"coauthors":[336427],"recommended_recipes":[{"post_title":"Custard Pie","post_link":"\/recipes\/mom-s-custard-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mom-s-Custard-Pie_EXPS_FT23_9295_JR_1110_1_RMS.jpg"},{"post_title":"Homemade Eggnog","post_link":"\/recipes\/homemade-eggnog\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Eggnog_EXPS_FT24_3630_EC_052924_1.jpg"},{"post_title":"Eggnog Cookies","post_link":"\/recipes\/frosted-eggnog-cookies\/","post_image":"\/wp-content\/uploads\/2025\/01\/Eggnog-Cookies_EXPS_TOHD24_47820_AlejandroMonfort_16.jpg"},{"post_title":"Holiday Eggnog Pie","post_link":"\/recipes\/holiday-eggnog-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Holiday-Eggnog-Pie_exps28496_SD19999445A08_26_5b_RMS.jpg"},{"post_title":"Eggnog Tres Leches Cake","post_link":"\/recipes\/eggnog-tres-leches-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Eggnog-Tres-Leches-Cake_EXPS_TOHDJ21_132005_B07_29_12b-3.jpg"},{"post_title":"Eggnog Mousse","post_link":"\/recipes\/eggnog-mousse\/","post_image":"\/wp-content\/uploads\/2017\/09\/Eggnog-Mousse_exps140209_THHC2238741C07_29_1bC_RMS.jpg"},{"post_title":"Eggnog Cheesecake","post_link":"\/recipes\/eggnog-cheesecake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Eggnog-Cheesecake_EXPS_TOHD24_38869_SarahTramonte_7.jpg"},{"post_title":"Eggnog Pumpkin Pie","post_link":"\/recipes\/eggnog-pumpkin-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Eggnog-Pumpkin-Pie_EXPS_THCA22_31714_B11_04_9b.jpg"},{"post_title":"Eggnog Cranberry Pie","post_link":"\/recipes\/eggnog-cranberry-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps28985_BHD153762B07_10_7b.jpg"},{"post_title":"Contest-Winning Eggnog Cake","post_link":"\/recipes\/contest-winning-eggnog-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/Contest-Winning-Eggnog-Cake_EXPS_THCA22_19282_B11_04_3b-SQ-FT.jpg"},{"post_title":"Eggnog Ice Cream","post_link":"\/recipes\/no-churn-eggnog-soft-serve-ice-cream\/","post_image":"\/wp-content\/uploads\/2022\/09\/No-Churn-Eggnog-Ice-Cream_EXPS_TOHCA22_221587_E11_04_5b.jpg"},{"post_title":"Eggnog Custard","post_link":"\/recipes\/eggnog-custard\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Eggnog French Toast","post_link":"\/recipes\/eggnog-french-toast\/","post_image":"\/wp-content\/uploads\/2017\/09\/Eggnog-French-Toast_exps5388_W101973175D11_05_1bC_RMS.jpg"},{"post_title":"Eggnog Cream Puffs","post_link":"\/recipes\/eggnog-cream-puffs\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps190417_HC163708C09_01_3b.jpg"},{"post_title":"Eggnog Fudge","post_link":"\/recipes\/eggnog-fudge\/","post_image":"\/wp-content\/uploads\/2018\/01\/Eggnog-Fudge_EXPS_THCA22_32481_B11_04_6b.jpg"},{"post_title":"Eggnog Pound Cake","post_link":"\/recipes\/eggnog-pound-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Eggnog-Pound-Cake_EXPS_THCA17_6147_D07_14_6b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Eggnog-Pie_EXPS_TOHD24_14068_ChristineMa_8.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/eggnog-pie\/","name":"Eggnog Pie","datePublished":"2018-01-01","dateModified":"2025-02-13","prepTime":"PT30M","cookTime":"PT10M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Eggnog-Pie_EXPS_TOHD24_14068_ChristineMa_8.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Anyone who likes to imbibe the creamy holiday drink is going to love eggnog pie. A buttery pie crust is paired with an eggnog filling for a festive, simple treat.","recipeIngredient":["Dough for single-crust pie","1 tablespoon unflavored gelatin","1\/4 cup cold water","1\/3 cup sugar","2 tablespoons cornstarch","1\/4 teaspoon salt","2 cups eggnog","1 teaspoon vanilla extract","1 teaspoon rum extract","1 cup heavy whipping cream, whipped","Ground cinnamon or nutmeg, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the pie crust","text":"On a lightly floured surface, roll the pie dough to a 1\/8-inch-thick circle and transfer it to a 9-inch pie plate. Trim the crust to 1\/2 inch beyond the rim of the plate. Using your fingers, flute the edge of the crust. Refrigerate for 30 minutes and preheat the oven to 425\u00b0F.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Eggnog-Pie-TOHD24_14068_ChristineMa_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the crust","text":"Line the crust with a double thickness of aluminum foil. Fill the crust with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 20 to 25 minutes until the edge is golden brown. Remove the foil and weights, and bake for three to six minutes longer until the bottom is golden brown. Cool the pie crust on a wire rack.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Eggnog-Pie-TOHD24_14068_ChristineMa_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the filling","text":"In a small bowl, add the water. Sprinkle the gelatin over the water and let stand for one minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in the eggnog until smooth. Bring the mixture to a boil. Cook and stir for two minutes or until thickened. Stir in the gelatin until dissolved. Remove the filling from the heat and cool to room temperature. Once the filling has cooled, stir in the extracts and fold in the whipped cream.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Eggnog-Pie-TOHD24_14068_ChristineMa_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fill and chill","text":"Pour the filling into the cooled crust. Refrigerate the pie until firm. Dust the pie with cinnamon or nutmeg before serving, if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Eggnog-Pie-TOHD24_14068_ChristineMa_6.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Molly Allen"}],"nutrition":{"@type":"NutritionInformation","calories":" 375 calories","fatContent":"25g fat (16g saturated fat)","cholesterolContent":"101mg cholesterol","sodiumContent":"273mg sodium","carbohydrateContent":"31g carbohydrate (15g sugars","fiberContent":"1g fiber)","proteinContent":"7g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveQuill"},"reviewBody":"This tastes great.  The one thing that you need to correct is the pastry shell information.  Based on the recipe, I used a standard 9\" pie shell and had lots of custard left over.  I am sure this would have been avoided with a deep dish pie shell. I also served it with whip cream on top and it looked very pretty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedDog"},"reviewBody":"My husband thought this pie tasted 'very good'.  I used a prepared graham cracker crust.    It slices nicely.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCloud"},"reviewBody":"I made this to use up left over egg nog and whipping cream after Christmas.  It tasted great and looked beautiful. I used a graham cracker crust.  I would adjust the instructions to say stir constantly until mixture comes to a boil. Mine started to burn a little on the bottom while I was waiting for it to boil. Aside from that, it was easy to make and worth it. Wish there was a picture as I almost overlooked this treat while searching for a good pie recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanGlasses"},"reviewBody":"Sooo delicious! My daughter and I feasted in excess! I agree on the deep dish pie pan!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCocktail"},"reviewBody":"Well, I guess this is not one for beginners.  It seems like you need to know HOW to bring it to a boil so you don't BURN it and how \"thick\" is it supposed to be, like yogurt, like pudding?  Also, there are MANY recipes for \"whipped cream\" so....which one?  One with made with just sugar, or with vanilla extract, or use Dream Whip, or ready made cool whip?  There is a lot of info and directions missing in this recipe.  Thanks for wasting my time and energy and money.  I give it two stars instead of one because it sounds good at least.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"14068","romance_copy_dek":"Anyone who likes to imbibe the creamy holiday drink is going to love eggnog pie. 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