Eggnog Custard Pie

Another recipe from The Village Pie Maker in Eustis, NE. Haven't tried it yet, but Ms. Larsen is an award-winning pastry chef, so I'm sure it's excellent....

• Ready In: 1 hr 30 mins
• 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

1. Preheat oven to 350 degrees. Prick holes in the bottom of the pie crust and bake 15 minutes to partially cook.
2. 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.
3. Bake 25 minutes. Cover with foil and bake 30-40 minutes longer, or until a knife inserted in the center comes out clean.
4. 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.