Earlier this week I was talking with my mom about holiday desserts, specifically pies. I was trying to decide on a dessert for Christmas Eve dinner but wanted to get away from the pumpkin, apple, pecan pies. I wanted something different and that’s when she reminded me she use to make custard pies when I was growing up.
For some reason, I have zero recollection of these pies, what they smelled like or even tasted like. Maybe I never even tried one. So I made it my mission to find a custard pie recipe that I could tweak a bit and make my own for this Christmas.
And here we have the Eggnog Custard Pie.
Aside from pudding pies, it’s probably the easiest pie I’ve ever made and the custard is light, almost fluffy but very sweet and has just a hint of spiced rum.
- 1 refrigerated pie crust
- 1-1/4 cups sugar
- 4 eggs
- 1 (12 oz) can of evaporated milk
- ½ cup water
- ½ cup eggnog
- 2 tbs spiced rum
- ⅛ tsp salt
- ground cinnamon and nutmeg
- Preheat oven to 350 degrees F
- Unroll pie crust dough and lightly dust with flour. Press dough into a 9 inch pie place and poke holes in the bottom with a fork.
- Bake for 20 minutes and remove from oven.
- Using an electric mixer, beat sugar and eggs on a medium speed until combined.
- Add evaporated milk, water, rum and salt. Mix on a low speed until combined.
- Poor mixture into the pie crust and lightly sprinkle the ground nutmeg and cinnamon over the top.
- Baked for 1 hour, until toothpick inserted in the center comes out clean.
- Serve warm or chilled.