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Eggnog Custard Pie

Country.Chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Egg

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