I loooooovvvveeee eggnog, just plain eggnog. I do not need any rum or brandy in it. I guess I love it so much due to the fact I grew up having pudding or custard or flan just about every day. In case you didn't know I did grow up in Aarschot Belgium. One of my favorite desserts are eclairs filled with the custard not whipped cream or anything else, just plain custard is what I like. When I found out the eclairs Wegmans sells eclairs with custard I was in heaven after tasting one ... it brought me right back to standing outside one of the bakeries in Aarschot eating an eclair. Now back to eggnog, we do not have eggnog in Belgium so when I found out the taste of it when I moved to the US it reminded me of drinking pudding! So after having lived here in the US for many many years I happened to run into a recipe on Pinterest for Eggnog Pie so I had to try it. There are plenty of recipes for it and they are basically close to the same but you can divide them into two, one is the baked type you actually put in the oven and then you have the non-baked type which you make with instant pudding mix and whipped cream which I'm personally not a fan of so I ended up making the baked kind and boy was it good, tasted just like eggnog ... who would have thought!? Now I have to admit I always have a hard time following recipes exactly so I ended up combining two different recipes into one of my own.
Eggnog Custard Pie
Ingredients:
- 2
1/2 cups eggnog - 3 whole eggs and 1 egg yolk (save the egg white)
- 1 teaspoon vanilla extract
- 1/3 cup raw sugar
- ¼ teaspoon nutmeg plus additional for garnishing
- 1 unbaked pie crust
- 1 large egg white beaten until frothy
INSTRUCTIONS
- Preheat oven to 350° F.
- Beat eggnog, eggs and vanilla in a large bowl. Add sugar and mix well.
- Brush the edges of the crust with the beaten egg white.
- Transfer the filling to the crust, and bake 25 minutes. Cover the pie with foil and bake 30 to 40 minutes longer, or until a knife inserted into the center of the pie comes out clean.
- Allow pie to cool on a wire rack. The filling will continue to cook and solidify while it cools. Garnish pie with a sprinkle of nutmeg if desired.
- Store pie in refrigerator.
