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Eggnog Custard Pie
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Brief Description
Baked eggnog pie seasoned with nutmeg, cinnamon and a little rum.
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Main Ingredient
eggs
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Category: Pies
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Cuisine: Southern
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Prep Time: 10 min(s)
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Cook Time: 55 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 23, 2015
Number of Servings:
Ingredients:
- 1/2 packages - 15 oz. refrigerated pie crust
- 1 cups - sugar
- 4 - large eggs
- 1 cans - 12 oz. evaporated milk
- 3/4 cups - water
- 1/4 cups - light rum
- 1/8 teaspoons - salt
- 1/2 teaspoons - ground nutmeg
- 1/4 teaspoons - ground cinnamon
- - whipped cream for garnish
- - powdered sugar for garnish
Directions:
1. Preheat oven to 350 degrees F.
2. On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate.
3. In a large bowl, beat the sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined.
4. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch; add hot water to the baking sheet.
5. Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.
6. Cut into desired sizes and garnish with whipped cream and powdered sugar.
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