Eggnog Custard Pie
- 1 2/3 cups graham cracker crumbs (made from about 30 graham cracker squares, crushed)
- 1/2 cup melted butter
- 1/2 tsp. ground cinnamon
- 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
- 1 cup Hood® Whipping Cream
- 3 Tbsp. powdered sugar
- 1 tsp. brandy or rum extract, if desired
- 1/8 tsp. ground nutmeg, for garnish
Grease a 9-inch glass pie plate with butter.
Combine the graham cracker crumbs, butter, 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.
Preheat oven to 350 degrees 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, powdered 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.
Per serving: Calories: 438, Carbohydrate: 43 grams, Fat: 27 grams, Saturated fat: 16 grams, Protein: 7 grams, Cholesterol: 178 milligrams, Sodium: 351 milligrams, Calcium: 100 milligrams.