Jamie Deen's Eggnog Custard Pie
Ready In: 1 hr 15 mins
Serves: 8
Ingredients
- 1 prepared pie crust
- 1 cup sugar
- 4 large eggs
- 1 (12 ounce) can evaporated milk
- 3⁄4 cup water
- 1⁄4 cup light rum
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- whipped cream, for garnish
- powdered sugar, for garnish
Directions
- Preheat oven to 350º.
- On a lightly floured surface, unroll pie crust.
- Roll pastry into a 12-inch circle.
- Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired.
- In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined.
- Add evaporated milk, water, rum and salt.
- Beat at low speed until combined.
- Pour mixture into crust.
- Sprinkle top of pie with nutmeg and cinnamon.
- Place pie onto a rimmed baking pan with a depth of 1/2-inch.
- Add hot water to baking sheet coming halfway up the pie plate. Be careful not to get any water in the pie itself.
- Bake for about 55 minutes, or until a knife inserted near center comes out clean.
- Garnish with whipped cream and powdered sugar if desired.
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