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Eggnog: Eggnog Custard Pie

Source of Recipe

Pillsbury


List of Ingredients

1 package refrigerated pie crust dough
1 egg, beaten
FILLING:
1/2 cup sugar
2 1/2 cups eggnog
4 eggs
fresh grated nutmeg


Recipe

Heat oven to 425ºF. Prepare 1 pie crust as directed on package for one crust filled pie, using 9" pie pan. Cut second crust into stars using small star-shaped cookie cutter. Brush edge of pie crust with beaten egg; arrange stars in decorative pattern around edge. Do NOT prick crust. Bake at 425ºF for 7-9 minutes or until light golden brown. Reduce oven temp to 350ºF.

In large bowl, combine sugar, eggnog and eggs; blend well. Pour into partially baked crust and sprinkle with fresh grated nutmeg. Bake at 350ºF for 30-40 minutes or until almost set (center of filling will be soft, will continue cooking even after removed from oven.) Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in fridge. Serves 8.