Eggnog Chess Pie

Layers of flavor: Buttery, flaky pie crust & smooth eggnog chess filling. A true holiday delight!  This may even be Santa’s Favorite.  This filling is quick to mix up, and tastes oh so good!  Try my recipe for Eggnog Chess Pie and let me know what you think!   If you’re looking for a how-to video for an all butter pie crust recipe, click here.  This pie crust pairs perfectly with the eggnog filling below.  Enjoy!

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Eggnog Chess Pie

Layers of flavor: Buttery, flaky pie crust & eggnog chess filling. A true holiday delight!
Course Breakfast, Dessert, Holiday Dessert, Party Treat, Tea Time


All Butter Pie Crust:

  • 1 1/4 c. all purpose flour
  • 1/2 tsp. salt
  • 1 stick unsalted butter, cold & cubed
  • 1/4 c. buttermilk (see notes for substitutions)

Eggnog Chess Filling:

  • 1 stick unsalted butter
  • 1 1/2 c. sugar
  • 1 1/2 tsp. vanilla
  • 1 Tbsp. flour, heaping
  • 1 1/2 Tbsp. cornmeal
  • 1/2 tsp. salt
  • 1/2 c. eggnog
  • 1 Tbsp. vinegar
  • 4 large eggs
  • fresh grated nutmeg, to taste (about 1/4 tsp.)


For the crust:

  • In a mixing bowl, blend together the flour and salt.
  • Add chilled butter cubes to flour mixture, toss with blending fork. Cut the butter into the flour until mixture resembles pea sized crumbles. (This can also be done in a food processor, but I've had better results mixing by hand with a blending fork.)
  • Drizzle in the buttermilk, and mix into a ragged dough. Try not to over mix. Gently press together and form into a ball. Wrap in plastic wrap and chill for at least 30 minutes, or overnight.
  • On a floured surface, roll dough slightly larger than a standard 9in. pie plate. Transfer to pie plate, flute edges (see video), and refrigerate while you mix the filling.

For the filling:

  • Preheat oven to 350 degrees.
  • In a mixing bowl, cream together butter and sugar. Add vanilla, flour, cornmeal and salt. Blend together. Blend in eggnog until combined. Add vinegar, blend together. Add eggs, blend until fully combined.
  • Pour into unbaked standard size pie shell. Bake in preheated 350 degree oven for about 1 hour and 10 minutes. Baking time will vary depending on your oven. Look for a deep golden brown color on top, pie will be puffed and no longer jiggly in the middle. I like to bake this pie in a glass pie plate to keep an eye on the browning of the crust. Do not underbake. If you need the bottom crust to brown more, just move to a lower rack in your oven for a few minutes. Cool, slice, and enjoy!


BUTTERMILK:  You can swap the buttermilk in the crust and filling for half and half or whole milk, but I like the extra bit of flavor the buttermilk adds to this recipe.  Highly recommended!
Keyword All Butter Pie Crust, Chess Pie, Eggnog Chess Pie, Eggnog Dessert, Flaky Pie Crust

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