If you enjoy eggnog during the holidays, this Impossible Eggnog Pie is like Christmas in a pie. The center is soft and custardy, and the top turns golden, making it taste like a mix of classic custard pie and creamy holiday pudding. Nutmeg and cinnamon add a cozy flavor without being too strong, and a bit of whipped cream on top makes it even better.

Slice of impossible eggnog pie topped with a swirl of whipped cream and a dusting of ground nutmeg, served on a black plate with the full pie and a glass of eggnog in the background; festive holiday dessert featuring a creamy custard filling and golden brown crust.

What I love most about this pie is how simple it is. You just whisk everything in one bowl and pour it into the pie plate. There is no crust to roll out and no layers to worry about. It is the kind of dessert you can make on a busy December day and still bring something homemade and nostalgic to the table.

stacie’s note

Over time, my family and friends started calling me the “Queen of Impossible Pies,” and I do not mind at all. I have a few favorites that everyone looks forward to, like the classic Impossible Pie and my savory Impossible Cheeseburger Pie, which always goes quickly. Whenever I bring a pie, someone usually asks if it is another Impossible one, and most of the time, it is.

I am always thinking of new versions because these pies are so easy. I like that you just mix everything in one bowl and pour it into the pie plate. There is no rolling, no chilling, and no worrying about a crust.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Sugar: Regular white sugar works best here and gives the pie that classic Impossible Pie sweetness. If your eggnog is extra sweet, you can cut the sugar back slightly without affecting the texture.
Bisquick baking mix: This is the magic ingredient that helps the pie set and form its own soft crust as it bakes. Make sure it is fresh so the pie rises and sets properly.
Salt: Just a small amount balances the sweetness and keeps the pie from tasting flat.
Eggs: Use large eggs at room temperature so they blend smoothly and help create that custardy center.
Eggnog: Full fat eggnog gives the richest flavor and creamiest texture. If your eggnog is very thick, give it a quick stir before measuring.
Unsalted butter: Melt the butter and let it cool slightly before adding it so it does not scramble the eggs.
Vanilla extract: A good quality vanilla really shines in a simple recipe like this and boosts the eggnog flavor.
Ground nutmeg: Freshly grated nutmeg gives the best flavor, but pre ground works just fine. A little extra on top adds a festive finish.
Ground cinnamon: This adds warmth and depth without overpowering the eggnog. Stick to a light hand so the pie still tastes like eggnog first.

How to Make Impossible Eggnog Pie

Step One: Preheat the oven to 350°F. Grease a 9-inch pie plate.
Step Two: In a large mixing bowl, whisk together sugar, Bisquick, salt, and spices.
Step Three: Add eggs, eggnog, melted butter, and vanilla. Whisk together.
Step Four: Pour into the prepared pie plate.
Step Five: Bake for 45 to 55 minutes, or until the center is just set and a knife inserted in the middle comes out clean.
Step Six: Cool completely before slicing. Serve with whipped cream and a sprinkle of nutmeg.

Collage of mixing ingredients in a bowl.

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Variations and Substitutions

Use homemade eggnog: If you have homemade eggnog on hand, it works beautifully in this pie. Just make sure it’s well mixed before measuring.
Swap the spices: Not a cinnamon fan? Leave it out and stick with nutmeg only, or add a pinch of cloves or allspice for a slightly different holiday flavor.
Add coconut: Stir in ½ to ¾ cup sweetened shredded coconut or coconut flakes for a subtle coconut flavor and a little extra texture.
Add a splash of rum flavor: For a classic eggnog twist without alcohol, add a small splash of rum extract. A little goes a long way.
Serve it your way: This pie is great on its own, but it also pairs well with whipped cream, a drizzle of caramel sauce, or even a dusting of powdered sugar right before serving.

Golden brown custard pie with a creamy center in a glass dish, set on a wooden table with festive red berries nearby.

Storage Instructions

Refrigerator: Cover the pie tightly with plastic wrap or store slices in an airtight container in the fridge for up to 4 days. The texture actually gets a little firmer and even better after it has had time to chill.
Freezer: You can freeze this pie for up to 2 months. Wrap the whole pie or individual slices tightly in plastic wrap, then add a layer of foil. Thaw overnight in the refrigerator before serving.
Make Ahead Tip: This is a great make-ahead dessert. Bake it the day before, let it cool completely, then refrigerate until you’re ready to serve. Add whipped cream and a sprinkle of nutmeg just before serving for the best presentation.

Slice of creamy custard pie with golden crust, topped with whipped cream and sprinkled with nutmeg on a black plate.

Recipe Tips and Tricks

Let the pie cool completely before slicing. It will continue to set as it cools and you’ll get cleaner slices.
Place the pie plate on a baking sheet before putting it in the oven. This makes it easier to transfer and catches any spills.
If you don’t have Bisquick, you can make a quick homemade version. Mix ½ cup all-purpose flour, ¾ teaspoon baking powder, a pinch of salt, and 1 tablespoon cold butter. Stir or cut it in until evenly combined, then use it in place of the Bisquick.
Check the pie a few minutes before the end of the bake time. The center should be just set and still have a slight jiggle.
If the top is browning too quickly, loosely cover it with foil for the last 10 to 15 minutes.

Eggnog Desserts

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Slice of golden custard pie topped with whipped cream and nutmeg, served on a black plate with festive holiday decor and a glass of eggnog in the background.

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