Eggnog Custard Pie

Chill the beaters and bowl in the freezer for the best whipped cream.

1 (9-inch)  deep dish unbaked pie crust

2 cups eggnog
3 eggs
2 tablespoons brandy or rum ( or use 1/2 tsp extract)
1 teaspoon vanilla extract
1/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon nutmeg

1 cup whipping cream
3 tablespoons confectioners’ sugar
1 teaspoon brandy or rum
1. Preheat oven to 350F. Prick holes in the bottom of pie crust. Bake 15 minutes to partially cook.
2. To make the filling, beat eggnog, eggs, brandy and vanilla in large bowl. Add sugar, salt and nutmeg; mix well. Pour into pie crust.
3. Bake 25 minutes. Cover with foil and bake 30 to 40 minutes longer ( try 50-60) or until a knife inserted in the center comes out clean.
4. To make the topping, beat whipping cream in a small bowl until soft peaks form. Add confectioners’ sugar and brandy; beat until stiff peaks form. Garnish pie with whipped cream and sprinkle with nutmeg. Serves 8.

Recipe courtesy of Judith Ogden Larsen, The Village Piemaker, Eustis, Neb., "Relish Tastes of America," Nov. 2006.
Nutritional Information
Per serving: 420 calories, 28g fat, 7g prot., 33g carbs., 0g fiber, 270mg sodium.