Eggnog Custard Pie
- Ready In:
- Partially bake the pie crust (about 7 min@ 425).
- In a large bowl, combine eggnog, sugar, and eggs.
- Blend well.
- Pour into crust.
- Sprinkle with nutmeg or cinnamon.
- Bake at 350 for 35 minute.
- or until almost set.
Questions & Replies
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My husband and I picked this recipe for leftover eggnog. It is quick and easy since everything is just mixed together. We really were happy to find the recipe. We made modifications described below. My husband decided to try an 8 inch ready-made Graham Cracker crust and also added 3T of vanilla. The flavor was great with the Graham cracker crust and vanilla, and I would recommend at least adding some flavoring to the misture. However, the quantity of mixture was too much for the 8 inch pie shell and I had a cup of mixture left over. The pie crust size (9 inch) needs to be specified or the recipe liquid volume adjusted for an 8 inch crust.
I made this early today when I suddenly realized that I had no proper dessert for Christmas dinner tonight. You will have left over filling to bake separately if you use a frozen pre-made crust (and I used 2 cups instead of 2 1/2 cups of eggnog). It baked well and set nicely but the general consensus was that it was far too sweet. We all think that it would be plenty sweet enough without any added sugar.
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