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Eggnog Pie

Eggnog Pie

By Traeger Kitchen

The holiday season is incomplete without creamy, delicious eggnog. Give it a Traeger twist with this eggnog pie recipe made easy thanks to a premade pie crust shell. Top it with a homemade bourbon whipped cream; if you’d rather no alcohol, swap in maple syrup.

Prep Time

25 Min

Cook Time

1 Hr

Pellets

Cherry

Ingredients

This recipe serves:

8

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Units of Measurement:
Pie
1 pre-made pie shell, unbaked
4 large eggs
2 egg yolks
1/3 Cup sugar
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/4 kosher salt
2 Cup eggnog
3/4 Cup heavy cream
1 Teaspoon vanilla extract
Whipped Cream
1 Cup heavy cream
3 Tablespoon powdered sugar
1 Tablespoon bourbon
1 Teaspoon vanilla extract

Steps

  • 1

    Preheat the Traeger grill with the lid closed to 375°F; this will take about 15 minutes.

    375 ˚F / 191 ˚C

  • 2

    Line the premade pie shell with parchment paper and fill with pie weights or dried beans; make sure to spread the weights to the edges. Place on the grill and bake for 10 minutes.

    375 ˚F / 191 ˚C

    00:10

  • 3

    Remove the pie weights and parchment paper and continue to cook until very light golden, about 5 minutes. Allow to cool slightly.

    375 ˚F / 191 ˚C

    00:05

  • 4

    Make the filling: Using an electric mixer, beat the eggs, egg yolks, sugar, cinnamon, nutmeg, and salt until combined. Add the eggnog, heavy cream, and vanilla and mix well. Set a fine sieve over the pie crust and pour the eggnog mixture through it into cooled crust.

  • 5

    Preheat the Traeger the lid closed to 350°F; lower it to 350°F is already going. Transfer the pie to the grill grate and bake until the pie is puffed and the outer 2 inches are set but the center is still a bit jiggly, 45 to 50 minutes. If the pie begins to brown too fast, cover it loosely with foil.

    350 ˚F / 177 ˚C

    00:45

  • 6

    Make the whipped cream: Using electric mixer, whisk the cream for 2 minutes. Add the powdered sugar (sifted if lumpy), vanilla, bourbon, and salt. Whisk until soft peaks form. Keep refrigerated until ready to serve.

  • 7

    Either top the pie with the whipped cream and then slice or slice and serve with a dollop of cream on each slice. Enjoy!

My Notes


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