Eggnog Custard Pie
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 (9 inch) unbaked pie shells
- 2 cups eggnog
- 3 eggs
- 2 tablespoons spiced rum or 2 tablespoons brandy
- 1 teaspoon vanilla extract
- 1⁄3 cup sugar
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon nutmeg
-
Topping
- 1 cup whipping cream
- 3 tablespoons confectioners' sugar
- 1 teaspoon spiced rum or 1 teaspoon brandy
- nutmeg
directions
- Preheat oven to 350 degrees. Prick holes in the bottom of the pie crust and bake 15 minutes to partially cook.
- To make the fiiling, beat eggnog, eggs, liquor and vanilla in a large bowl. Add the sugar, salt and nutmeg; mix well. Pour into pie crust.
- Bake 25 minutes. Cover with foil and bake 30-40 minutes longer, or until a knife inserted in the center comes out clean.
- To make the topping, beat whipping cream in a small bowl until soft peaks form. Add connfectioner's sugar and liquor; beat until stiff peaks form. Garnish pie with whipped cream and sprinkle with nutmeg.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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