Eggnog Cream Pie

By srumbel

This creamy and sweet Eggnog Cream Pie is delicious when served with a big swirl of homemade eggnog whipped cream. Perfect dessert for the holidays.
from insidebrucrewlife.com

Ingredients

• For the Pie
• 1 refrigerated pie crust
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups eggnog
• 1/2 cup butter, cubed
• 1 teaspoon rum extract
• 1/2 teaspoon nutmeg
• For the Whipped Cream
• 1 cup heavy cream
• 1/4 cup eggnog
• 1/2 teaspoon rum extract
• 1/4 teaspoon nutmeg
• 1/4 cup powdered sugar

Details

Preparation time 10mins
Cooking time 38mins

Preparation

Step 1

Preheat the oven to 450 degrees. Place a 9 inch pie plate upside down. Form a double layer of foil around the pan.

Roll the pie crust out and place in the bottom of the 9 inch pie plate. Place the foil shape onto the crust to hold it down while it bakes. Bake for 8 minutes. Remove and cool.

Stir together the sugar and cornstarch in a saucepan. Whisk in the eggnog until smooth.

Bring the mixture to a low boil. Reduce the heat and cook and stir for 2 minutes or until thick and bubbly.

Remove the mixture from the heat; stir in the butter and extract until melted and smooth. Pour the pudding mixture into the cooled crust. Bake for 150-20 minutes.

Remove and cool on a wire rack for an hour, then refrigerate until chilled.

Place a metal bowl and whisk attachment in the freezer for 10 minutes.

Pour the cream, eggnog, extract, nutmeg, and powdered sugar into the chilled bowl. Beat on low speed until everything is mixed in. Use a spatula to scrape the sides of the bowl.

Increase the speed and beat until thick and creamy. Swirl on top of the chilled pie with a piping bag and icing tip 1M.