Eggnog Custard Pie

If you like custard, you'll love this pie. Making something different for Thanksgiving has become a goal of mine each year. I made the traditional pies too, both pecan pie and pumpkin pie (see below). For something a little different, I've started making the pecan pie chocolate, but that is hardly radical! But this year, I wanted something completely different than the usual choices and this recipe was just the thing. And because of the eggnog, this pie is good for both Thanksgiving and Christmas.

Eggnog Custard Pie

1 (9-inch) unbaked piecrust

2 cups eggnog

3 eggs

2 tablespoons brandy or rum (optional)

1 tsp. vanilla extract

1/3 cup sugar

1/8 tsp. salt

1/4 tsp. nutmeg

Topping:

1 cup heavy whipping cream

3 tablespoons confectioners' sugar

1 tsp. brandy, rum or vanilla extract

Nutmeg

Preheat oven to 350 degrees. Prick holes in bottom of pie crust. Bake 15 minutes till partially cooked.

To make filling, beat eggnog, eggs, brandy or rum (if using), and vanilla in large bowl. Add sugar, salt and nutmeg. Mix well. Pour into pie crust.

Bake for 25 minutes then cover with foil and bake an additional 30 to 40 minutes or until knife inserted comes out clean (center will be a bit soft, this is ok as long as the knife comes out clean).

To make topping, beat whipping cream in a bowl until soft peaks form. Add confectioners' sugar and brandy or rum. Beat until stiff peaks form. Garnish pie with whipped cream and sprinkle with nutmeg. Serves 8.

"We never make sport of religion, politics, race or mothers. A mother never gets hit with a custard pie. Mothers-in-law-yes. But mothers-never."
-Mack Sennett