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Eggnog Custard Pie Recipe

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This recipe for Eggnog Custard Pie, by , is from The 2009 Jr. Miss Queen of Hearts Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharla Reynolds
Added: Sunday, October 11, 2009


1/2 (15-ounce) refrigerated pie crust
1 cup sugar
4 large eggs
1 (12-ounce) can evaporated milk
3/4 cup water
1/4 cup light rum
1/8 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp.ground cinnamon
Whipped cream, for garnish
Powdered sugar, for garnish

Preheat oven to 350 F.
Unroll pie crust on a lightly floured surface. Roll pastry into a 12-inch circle.Press crust into a 9-inch deep-dish pie plate, crimping edges, if desired. Lightly poke holes in bottom once it is fitted firmly in the pie plate.
In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined.
Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon.
Place pie onto a rimmed baking sheet (at least 1/2-inch in depth). Add hot water.
Bake for about 55 minutes, or until a wooden pick, inserted near center, comes out clean.

Garnish with whipped cream and powdered sugar.




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