Thursday, November 27, 2014

Eggnog Cream Pie

Eggnog.  In pie form!

It is possible, and it is amazing!  Bruce and I brought this pie to Thanksgiving dinner today, and it was a huge hit.  It's a lot like custard, and is silky smooth.  Bruce's family all like eggnog, so it was a nice addition to the pie line-up.

If you even remotely like eggnog, you will LOVE this pie.  And it's super easy to make!















Eggnog Cream Pie

Ingredients:

1/2 c. sugar
2 1/2 c. eggnog
4 eggs
1/4 tsp nutmeg
1/2 tsp rum extract

1 baked  9-inch pie crust

Directions:

Preheat oven to 350.

In a medium bowl, whisk together all ingredients until smooth.  Pour into your prepared pie crust.

Bake 60-65 minutes or until the pie is only slightly jiggly in the middle (it should not be runny), using a crust shield (or aluminum foil) to prevent your edges from burning.

Allow the pie to cool and refrigerate.

Top with whipped cream and sprinkle with additional nutmeg before serving.

Enjoy!

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