Recipe For Fireball Eggnog Custard Pie

No Thanksgiving dinner is complete without pie. Pecan, pumpkin, lemon meringue…whatever your preference, pie is the perfect ending to your holiday meal. But, if you’re looking for a new addition to your dessert table, we have the perfect recipe for you.

Fireball whisky has taken the country by storm with its fiery cinnamon flavor. it just so happens to be one whisky that pairs perfectly with some of our favorite fall recipes. Add a splash of Fireball to your pumpkin or pecan pies or even sweet potato casserole! Better yet, whip up this delicious 5-ingredient Fireball Eggnog Custard Pie to add a new twist to your holiday dessert table.

Give it a try and let us know what you think!


1 refrigerated pie crust
1/2 cup granulated sugar
4 eggs
2 cups chilled eggnog
3/4 cup Fireball Whisky

Heat oven to 425 degrees F. Press pie crust into a 9-inch pie plate. Line with aluminum foil and fill with baking beans (pinto beans work great, too!). Bake in preheated oven for 8 minutes. Remove foil and beans.

Reduce oven temperature to 350 degrees.

Whisk together sugar and eggs in a large bowl. Add eggnog and Fireball; stir well. Pour into prepared pie crust. Bake for 45 to 50 minutes or until center is set. Chill for 2 hours before serving.

Serve with whipped cream and dust with ground cinnamon. Enjoy!

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