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Eggnog Custard Pie

Holiday.Cook's picture
Ingredients
  Crust 1
  All-purpose flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Vegetable shortening 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Eggs 4
  Sugar 1⁄2 Cup (8 tbs)
  Half and half 2 Cup (32 tbs)
  Bourbon 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon, ground
  Salt 1⁄8 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄2 Tablespoon
  Bourbon 1 Teaspoon
Directions

GETTING READY
1. Preheat oven to 450 degrees.

MAKING
2. For crust, in a medium bowl combine flour and salt and using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse meal.
3. Sprinkling with water, mix until soft dough forms.
4. Using floured rolling pin on a lightly floured surface, roll out dough to 1/8-inch thickness.
5. Place in a 9-inch pie plate crimping the edges of crust and using a sharp knife to trim excess crust.
6. For filling, in a medium bowl beat eggs and sugar until well blended.
7. Add half and half and beat until smooth.
8. Stir in bourbon, vanilla, nutmeg and salt.
9. Pour filling into crust and bake for 10 minutes.
10. Lowering heat to 325 degrees bake for an additional 35 to 40 minutes until a knife inserted in center of pie comes out clean.
11. Cool pie on a wire rack.
12. For topping, in a small bowl beat whipping cream and sugar until stiff peaks form and then beat in bourbon.

SERVING
13. Spoon topping onto each piece of pie and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Dish: 
Pie
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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