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Eggnog Custard Pie

servings: 8
Eggnog Custard Pie

prep time

30

total time

75

ingredients

15

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Eggnog Custard Pie

servings: 8
INGREDIENTS:
ingredients

CRUST
• 1 2/3 cups graham cracker crumbs (made from about 30 graham cracker squares)
• ½ cup melted butter
• 5 Tbsp. sugar
• ½ tsp. ground cinnamon

FILLING
• 3 eggs
• 2 cups Hood Vanilla Eggnog
• 1/3 cup sugar
• 1/2 tsp. brandy or rum extract, if desired
• 1/8 tsp. salt
• 1 tsp. pure vanilla extract
• 1/4 tsp. ground nutmeg

TOPPING
• 1 cup Hood® Whipping Cream
• 3 Tbsp. powdered sugar
• 1 tsp. brandy or rum extract, if desired 
• 1/8 tsp. ground nutmeg for garnish

DIRECTIONS:
directions
Grease a 9-inch glass pie plate with butter.

Combine the graham cracker crumbs, butter, 5 tablespoons sugar, and cinnamon in a medium bowl. Mix well. Press the mixture evenly into the bottom of the pie plate and up the sides using the bottom of a 1/4 –cup measuring cup. Refrigerate for 20 minutes.

Heat oven to 350˚F.

In a large bowl of an electric mixer, beat the eggs. Add the eggnog, sugar, brandy extract (optional), salt, vanilla extract, and nutmeg, and blend well. Pour the eggnog mixture into the pie crust.

Cover the pie loosely with aluminum foil and bake for 30 minutes. Remove the foil, and bake for an additional 20 to 30 minutes, or until a knife inserted in the center comes out clean. Cool completely on a wire rack.

In a large bowl of an electric mixer, beat the cream, confectioner’s sugar, and extract on high speed until soft peaks form, about 1 minute. Do not over beat. Spread the whipped cream topping evenly on top of the pie. Sprinkle the ground nutmeg on top of the whipped cream.
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