Eggnog Custard Pie
Source of Recipe
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Filling
3 eggs
1/3 cup granulated sugar
1/8 teaspoon salt
1/8 to 1/4 teaspoon nutmeg
2 cups eggnog (not canned)
1 teaspoon vanilla extract
Topping
1/2 to 1 cup whipping cream
3 tablespoons confectioners' sugar
1 to 2 teaspoons brandy or rum (or use extracts)
Nutmeg
Prepare pie crust according to package directions for a filled 1-crust pie, using a 9-inch pie pan. (Refrigerate remaining crust for a later use). Preheat oven to 350 degrees F.
In a large bowl, beat eggs. Add remaining filling ingredients. Blend well. Pour into pie crust-lined pan. Cover with foil. Bake for 25 minutes.
Remove foil, then bake an additional 30 to 40 minutes or until a knife inserted in center comes out clean. Cover edge of crust with strips of foil during the last 10 to 15 minutes of baking if necessary to prevent excessive browning. Cool completely.
In a small bowl, beat whipping cream until soft peaks form. Add confectioners' sugar and brandy. Beat until stiff peaks form. Garnish with nutmeg. Store in refrigerator. Yields 6 to 8 servings.
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