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Eggnog Custard Pie

Course: Dessert
Servings: 8
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).

Notes

Recipe By: Sherry Moman
Serving Size: 8