Name: Eggnog Custard Pie
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; 1 cup whipped cream; 3 tablespoons confectioner's sugar; 1 teaspoon rum or vanilla

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Eggnog Custard Pie

Course: Dessert

Servings:

Author: Sherry Moman

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).