Eggnog Custard Pie
Servings: 8
Ingredients
- 1 9- inch pie crust unbaked
- 2 cups eggnog
- 3 large eggs
- 2 tablespoons rum optional
- 1 teaspoon vanilla
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1/4 teaspoon nutmeg
Topping
- 1 cup whipped cream
- 3 tablespoons confectioner's sugar
- 1 teaspoon rum or vanilla
Instructions
- Preheat oven to 350 degrees. Prick holes in the bottom of piecrust. Bake 15 minutes to partially cook.
- To make the filling, beat eggnog, eggs, rum (if using), and vanilla in large bowl. Add sugar, salt and nutmeg; mix well. Pour into piecrust.
- 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 confectioners' sugar and rum; beat until stiff peaks form. Garnish pie with whipped cream and sprinkle with nutmeg (optional).
Notes
Recipe By: Sherry Moman
Serving Size: 8
Serving Size: 8
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