- December 12, 2024
- Main Dishes
Eggnog Ruffled Milk Pie Recipe
This Eggnog Ruffled Milk Pie (or phyllo crinkle cake) is a festive twist on a classic dessert, featuring buttery layers of crisp phyllo soaked in a creamy, spiced eggnog custard. Finished with a dusting of powdered sugar and freshly grated nutmeg, it’s the perfect holiday treat for any gathering!
Eggnog Ruffled Milk Pie is a show-stopping dessert that combines the crisp, flaky texture of phyllo dough with the rich, creamy flavors of a simple custard base. It’s perfect for beautiful occasions like holiday dinners or as a fancy dessert to wow your guests. If you’re looking for a unique treat that’s both festive and surprisingly easy to make, this pie is about to become one of your favorite recipes!
Why This Recipe Works
- Texture Contrast: The buttery, golden layers of phyllo dough provide a satisfying crunch that pairs perfectly with the smooth eggnog custard.
- Ease of Assembly: Scrunching phyllo dough into loose fan-like strips is a beginner-friendly technique that creates a stunning visual effect.
- Holiday Flair: With its spiced eggnog base and nutmeg garnish, this pie captures the flavors of the season in every bite.
Ingredients
To create this gorgeous dessert, you’ll need just a few simple ingredients, most of which you may already have on your shopping list. Here’s what you’ll need:
- Phyllo Dough: Creates the pie’s signature ruffled texture. Use thawed dough and keep it covered with a damp towel to prevent drying out. Puff pastry can be substituted but won’t deliver the same crispy layers.
- Unsalted Butter: Essential for brushing between layers. You can swap this for olive oil or a vegan butter alternative if needed.
- Eggnog: The star of the custard base. Whole milk or a mix of milk and cream can be used for a less sweet variation.
- Large Eggs: These help set the custard. Room temperature eggs are best for smooth mixing.
- Granulated Sugar: Optional, depending on how sweet your eggnog is. You could also use maple syrup for a hint of warm, earthy sweetness.
- Vanilla Extract: Adds depth of flavor; almond extract is a fun twist.
- Powdered Sugar and Nutmeg: For the final dusting and garnish. Pumpkin pie spice or cinnamon sticks can be used for a seasonal flair.
Baking Instructions
- Prepare the Phyllo Layers: Preheat your oven to 350°F. Brush a cake pan or 9×13-inch dish with melted unsalted butter. Carefully unroll the phyllo dough and cover it with a damp towel to keep it pliable. Scrunch one or two sheets into loose fan-like strips and line them in the pan. Repeat until the pan is filled with ruffles.
- Bake and Butter: Bake the plain phyllo ruffles for 10 minutes to crisp slightly. Remove from the oven, pour melted butter evenly over the ruffles, and bake again for another 10 minutes until golden.
- Make the Custard: In a medium bowl, whisk together eggnog, large eggs, granulated sugar (if using), and vanilla extract. Ensure the egg mixture is smooth and well combined.
- Add Custard and Finish Baking: Pour the eggnog custard over the phyllo layers, letting it fill every crevice. Bake for 35–40 minutes, or until the custard is set and the pie is golden brown on top.
- Cool and Garnish: Let the pie cool in the pan on a cooling rack. Dust with powdered sugar and freshly grated nutmeg before serving. Slice into squares for easy portions.
Expert Tips
- Prep Ahead: Thaw your phyllo dough overnight in the fridge and bring it to room temperature before using. Cover with plastic wrap and a damp towel to keep it from drying out.
- Customize the Flavor: Add a pinch of cinnamon rolls-inspired spices like cinnamon or pumpkin pie spice to the custard for extra warmth.
- Prevent Sticking: Use parchment paper to line your pan for easy removal and cleanup.
- Serve Warm: This dessert tastes best slightly warm, reminiscent of freshly baked French toast or bread pudding.
- Leftovers: Store in an airtight container in the fridge for up to three days. Reheat in a toaster oven for a crisp crust.
More Recipes To Try
Smoked Horchata Eggnog Cocktail
Eggnog Ruffled Milk Pie Recipe
This Eggnog Ruffled Milk Pie is a festive twist on a classic dessert, featuring buttery layers of crisp phyllo soaked in a creamy, spiced eggnog custard. Finished with a dusting of powdered sugar and freshly grated nutmeg, it’s the perfect holiday treat for any gathering!
Print Pin Rate Servings: 24 Servings
Calories: 89kcal
Ingredients
- 1 Box Phyllo Sheets you will use the whole ox
- 2 stciks Butter melted
Eggnog Custard Base
- 2 cups Eggnog
- 2 Eggs
- 1/4 cup Granulated Sugar Optional- if you want it to be a bit sweeter
- 1 tsp Vanilla
- Powdered Sugar for dusting
- Nutmeg freshly grated for garnish
Instructions
- In a small saucepan, melt the 2 sticks (1 cup) of butter). Set it aside and let it cool.
- Preheat the oven to 350 F. and lightly brush a small amount of the melted butter in a 9×13 inch pan.
- Carefully unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out.
- Take one or at most two sheets at a time and scrunch it lengthwise to create ruffles. Place the ruffled sheet into a 9×13-inch baking dish, starting at one end. Repeat with remaining phyllo sheets, filling the dish with evenly spaced ruffles.
- Bake the plain ruffled phyllo in the preheated oven for 10 minutes to lightly crisp it.
- Remove the baking dish from the oven and generously pour the melted butter over all the ruffles, ensuring it soaks into the layers.
- Return to the oven and bake for another 10 minutes, until the phyllo is golden and crisp.
- While the phyllo bakes, whisk together the eggnog, eggs, granulated sugar (if using), and vanilla extract in a medium bowl until smooth.
- Carefully pour the eggnog custard evenly over the golden phyllo ruffles, ensuring the custard fills the crevices.
- Return the dish to the oven and bake for 35–40 minutes, or until the custard is set and the top is golden brown.
- Allow the pie to cool slightly to room temperature. Dust generously with powdered sugar and freshly grated nutmeg for garnish. Slice into squares and serve.
Nutrition
Serving: 1serving | Calories: 89kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 26mg | Sodium: 108mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg