Eggnog Pie

A 1930s Hollywood favorite, apparently.

Eggnog Pie was a recurring reference in Ernest Lynn’s 1930 serial “The Hollywood Story,” a tale of power, seduction, and intrigue. And pie. An example of a reference from the August 15, 1930 portion (this particular excerpt from the Wichita Daily Times):

“Sloan, the star maker, eh?” Rorimer laughed callously. “Every time I turn around I hear Sloan, Sloan! You’d think the man was a god or something. There are other directors in Hollywood. I’d be willing to stack Martin Collins against him, for instance.”

“Collins is good, all right,” Paul agreed. “But he’s no Garry Sloan–not yet… What the devil,” he demanded, turning on Rorimer, “have you got against Sloan, anyway? You’ve never even met the man. I think, by jove, that you’re afraid he’d eat Anne Winter up or something if he took a shine to her! Don’t be a sap; that girl can take care of herself.”

Dan drove a short stretch in silence. He said, presently: “Let’s stop in Henry’s for a cup of coffee.”

“And a piece of eggnog pie,” Collier agreed. “Though I’ll bet two bits they sold the last piece at lunch.”


Lynn was an employee of the Newspaper Editors Association and went to Hollywood to collect material for his piece.

Henry’s was a real place on Hollywood boulevard, near Vine street, and Lynn mentions it briefly in a nonfiction piece in the April 5, 1930 edition of The (St. Petersburg, Florida) Evening Independent: “Henry’s restaurant, which never closes and where, sooner or later, you see everyone in Hollywood…

Henry’s Cafe, as it was properly styled, was financed by Charlie Chaplin and operated by one of his stock players in his films, Henry Bergman. It was the first restaurant in Hollywood to stay open past midnight, and that made it a popular hotspot for celebrities like Myrna Loy and Al Jolson. In 1932, Bergman sold the restaurant, and it became Sardi’s. Ultimately, in 1936, a fire destroyed the site, and the Brown Derby eventually became the hotspot for celebrities.

From a box sold in Martinez, California.

Eggnog Pie

1 t. gelatin
1 T. cold water
1 c. milk
1/2 c. sugar
2 T. cornstarch
1/4 t. salt
3 egg yolks, beaten
1 T. butter
1 t. vanilla
1 c. heavy cream, whipped
1 baked pie shell

Soak gelatin in cold water.

Scald milk in top of double boiler.

Combine sugar, cornstarch, salt, and mix well, add to scalded milk and cook until thick and smooth, then cook 15 minutes longer, stirring constantly.

Stir a small amount of mixture into beaten egg yolks. Return to double boiler and cook a few minutes.

Add gelatin, butter; cool. Add vanilla. Fold whipped cream into custard mixture.

Pour into pie shell. Sprinkle top with nutmeg. Chill; ready to serve.

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