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Eggnog Meringue Pie Recipe

With its lofty snow-white cap, this eggnog meringue pie looks like a classic lemon meringue, but one taste of the creamy, spiced-eggnog filling puts you right in the holiday spirit.

Servings: 8

Active time: 1 hour

Total time:

Pie Crust Ingredients


  • 4 Tbsp unsalted butter, melted, plus extra for the plate
  • 9 whole graham crackers


  1. Position rack in center of oven and heat to 350°F. Lightly butter 9-inch pie plate. Break graham crackers into bowl of food processor; pulse to make crumbs. Add melted butter and pulse until mixed. Scrape mixture into pie plate and press crust evenly into bottom and up sides of plate. Use bottom of measuring cup to firmly press crust into plate. Bake until firm and slightly darker, about 4 to 6 minutes. Set on wire rack to cool.

Pie Filling Ingredients

  • 5 Davidson's Safest Choice® pasteurized egg(s), separated (reserve egg whites for the meringue)
  • 1/3 c granulated sugar
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp salt
  • 1 1/4 c whole milk
  • 3/4 c heavy cream
  • 1 envelope unflavored gelatin
  • 1 Tbsp golden or light rum
  • 2 tsp pure vanilla extract
  • 1 1/2 tsp bourbon
  1. In large heatproof bowl, whisk egg yolks, sugar, nutmeg, and salt until smooth and pale in color.
  2. Combine milk and cream in a medium saucepan, sprinkle gelatin over surface, and let sit for 5 minutes to soften. Heat mixture over medium heat, stirring occasionally, until hot but not boiling, about 3 minutes.
  3. Whisk hot milk and cream into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, about 2 minutes.
  4. Remove from heat and whisk in rum, vanilla, and bourbon. Strain mixture through a fine-mesh sieve into a large bowl, and cool for 10 minutes. Pour into pie crust. Chill until set, about 4 hours, or overnight.

Meringue Ingredients

  • 5 Davidson's Safest Choice® pasteurized egg(s), separated egg whites (reserved from filling)
  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 3/4 c granulated sugar
  • 1/4 c water
  1. In stand mixer with whisk attachment, whip egg whites, cream of tartar, and salt on high speed to form soft peaks, about 3 to 4 minutes.
  2. Put sugar and 1/4 cup water in a small saucepan and attach candy thermometer to side. Have 1-cup heatproof measuring cup ready. Heat sugar over medium-high heat until it reaches 235°F, about 4 minutes. Immediately transfer to measuring cup and with mixer on medium speed, slowly pour sugar syrup down side of bowl. Increase speed to medium-high and beat until firm, glossy, increased in volume, and no longer warm when you touch the bowl, about 2 to 3 minutes.
  3. Mound meringue on pie and use small offset spatula to create decorative swirls and peaks. Use kitchen torch to brown meringue all over, keeping the torch moving for even browning. Once topped with meringue, pie can be refrigerated, uncovered, for up to 3 hours before serving.

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Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 260
Calories from Fat 110
Total Fat 13g (20% DV)
Saturated Fat 7g (35% DV)
Trans Fat 0g
Cholesterol 150mg (50% DV)
Sodium 180mg (8% DV)
30g (10% DV)
Dietary Fiber 0g (0% DV)
Sugars 29g
Protein 6g
Vitamin A 10%
Vitamin C 0%
Calcium 8%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.