Creamy Eggnog Custard Pie

• Refrigerated

  • 5 Egg yolks, large

• Baking & Spices

  • 1/3 cup Cornstarch
  • 1/2 tsp Nutmeg
  • 1 Nutmeg
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla
  • 1 Whipped cream

• Bread & Baked Goods

  • 1 Pie shell, baked

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Heavy cream
  • 2 1/2 cup Whole milk

• Other

  • 1/2 tsp Rum flavoring or extract

Found on justapinch.com

Description

Ingredients

• 2/1/2 c whole milk
• 1/2 c heavy cream
• 5 large egg yolks
• 1 c sugar
• 1/3 c cornstarch
• 1/4 tsp salt
• 1 Tbsp butter
• 1 1/2 tsp vanilla
• 1/2 tsp rum flavoring or extract
• 1/2 tsp nutmeg (or to taste)
• whipped cream
• nutmeg
• 1 baked pie shell

Directions

• 1Sift cornstarch. Whisk milk, cream, egg yolks, sugar, cornstarch, and salt in a pan over medium heat. Stir constantly and cook until mixture thickens and comes to a boil. Cook for 1 minute. 2Remove from heat and whisk in butter, vanilla, rum flavoring/extract and nutmeg. 3Pour into baked pie crust and cover with plastic wrap. Chill for 4 hours. 4Top with dollops of whipped cream (if desired) and/or sprinkle a dusting of nutmeg.