Eggnog Custard Pie Recipe
Ingredients
| Pillsbury package | 1 | |
| All Ready Pie Crusts | ||
| Eggs | 3 (FILLING) | |
| Sugar | 1/3 Cup (16 tbs) (FILLING) | |
| Salt | 1/8 Teaspoon (FILLING) | |
| Nutmeg | 1/4 Teaspoon (FILLING) | |
| 2 cups eggnog | ||
| 2 tablespoons brandy or rum | ||
| Vanilla | 1 Teaspoon (FILLING) | |
| Whipping cream | 1 Cup (16 tbs) (TOPPING) | |
| Powdered sugar | 3 Tablespoon (TOPPING) | |
| 1 to 2 teaspoons brandy or rum | ||
| Nutmeg | ||
Directions
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Heat oven to 350°F.
In large bowl, beat eggs.
Add remaining filling ingredients; blend well.
Pour into pie-crust lined pan.
Cover with foil; bake at 350°F for 25 minutes.
Remove foil; bake an additional 30 to 40 minutes or until knife inserted in center comes out clean.
Cover edge of crust with strips of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.
Cool completely.
In small bowl, beat whipping cream until soft peaks form.
Add powdered sugar and 1 to 2 teaspoons brandy; beat until stiff peaks form.
Garnish pie with whipped cream; sprinkle with nutmeg.
Store in refrigerator.
Heat oven to 350°F.
In large bowl, beat eggs.
Add remaining filling ingredients; blend well.
Pour into pie-crust lined pan.
Cover with foil; bake at 350°F for 25 minutes.
Remove foil; bake an additional 30 to 40 minutes or until knife inserted in center comes out clean.
Cover edge of crust with strips of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.
Cool completely.
In small bowl, beat whipping cream until soft peaks form.
Add powdered sugar and 1 to 2 teaspoons brandy; beat until stiff peaks form.
Garnish pie with whipped cream; sprinkle with nutmeg.
Store in refrigerator.
Chef
