Eggnog Custard Pie
1 (9-inch) unbaked piecrust
2 cups eggnog
2 tablespoons brandy or rum (optional)
1 tsp. vanilla extract
1/3 cup sugar
1/8 tsp. salt
1/4 tsp. nutmeg
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 tsp. brandy, rum or vanilla extract
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.