Eggnog Custard Pie

I love egg custard pie and this is a great holiday version of a classic custard pie. The first time I made the pie, I used a refrigerated pie crust and the results were good. I made it again for Christmas and used a prepared graham cracker crust and thought the crust was very complimentary to the eggnog custard pie. If you like egg custard pie, you will definitely like this recipe.

Ingredients

Crust:

Use either a refrigerated pie crust, make your own, or  use a graham cracker crust. Softened refrigerated pie crust as directed on package. If using homemade crust or graham cracker crust, pre preparation is not necessary.

Filling:

1/2 cup sugar

2 1/2 cups eggnog

4eggs
Freshly grated nutmeg

Directions:

• (If using  a pie crust, heat oven to 425°F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie. Do not prick crust. Bake at 425°F. for 7 to 9 minutes or until light golden brown. Reduce oven temperature to 350°F).
• Heat over to 350°F
• In large bowl, combine sugar, eggnog and eggs; blend well. Pour into crust of choice. Sprinkle with nutmeg.
• Bake at 350°F. for 30 to 40 minutes or until almost set. (Center of filling will be soft.) Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.