Eggnog Custard Pie

By Texaschef11

Ingredients

• 4 large eggs
• 2/3 cup sugar
• 2 tsp vanilla extract
• 1/4 tsp freshly ground nutmeg
• 1/4 tsp salt
• 1 cup milk
• 1 1/2 cups eggnog
• 9-inch pie crust, unbaked pastry crust or crumb crust

Preparation

Step 1

Preheat oven to 425F.
In a large bowl, whisk together eggs, sugar vanilla, nutmeg and salt until well combined. Whisk in milk and eggnog until mixture is smooth, trying not to whip up too much froth.
Place prepared pie crust on a baking sheet and pour eggnog mixture into the pie.
Bake for 15 minutes at 425F. Turn oven down to 325F and bake for 30-40 minutes, until pie is set and just jiggles slightly when agitated.
Cool pie to room temperature before refrigerating. Refrigerate for 2-3 hours, or overnight.

Serves 8.

*Note: You should have enough custard for a deep dish 9-inch pie. If you have a fairly shallow 9-inch pie crust (i.e. a store bought crumb crust), you might end up with a little excess custard. If so, just fill the pie crust up to the top and discard the extra, or bake it off in a little ramekin for a single serving.