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Eggnog Custard Pie

Country.Chef's picture
  All ready pie crust 15 Ounce (1 Package, Pillsbury Brand)
For filling
  Eggs 3
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄8 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Eggnog 2 Cup (32 tbs)
  Brandy/Rum 2 Tablespoon
  Vanilla 1 Teaspoon
For topping
  Whipping cream 1 Cup (16 tbs)
  Powdered sugar 3 Tablespoon
  Brandy/Rum 2 Teaspoon

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4507 Calories from Fat 2305

% Daily Value*

Total Fat 257 g395.5%

Saturated Fat 129 g644.9%

Trans Fat 0 g

Cholesterol 1282.5 mg427.5%

Sodium 2816.6 mg117.4%

Total Carbohydrates 449 g149.7%

Dietary Fiber 6.2 g24.9%

Sugars 170.8 g

Protein 54 g107.8%

Vitamin A 31.9% Vitamin C 13.5%

Calcium 96.5% Iron 48.7%

*Based on a 2000 Calorie diet

Eggnog Custard Pie Recipe