Eggnog Chess Pie

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3 heaping tbsp All-purpose flour
  • 1/8 tsp Nutmeg, ground
  • 1 Powdered sugar
  • 1 pinch Salt
  • 2/3 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 2 cup butter (1 stick

• Beer, Wine & Liquor

  • 1 1/2 cups Eggnog

• Other

  • 1 Prepared, unbaked, deep dish pie crust

Found on southernbite.com

Ingredients

• ½ cup butter (1 stick), softened
• ⅔ cups sugar
• 3 large eggs
• 1½ cups eggnog
• 3 heaping tablespoons all-purpose flour
• 1 teaspoon vanilla
• pinch of salt
• ⅛ teaspoon ground nutmeg
• 1 prepared, unbaked, deep dish pie crust
• powdered sugar, optional

Directions

• Preheat the oven to 400°. With a mixer, cream the butter and sugar together. Add the eggs and mix well. Add the eggnog, flour, vanilla, salt, and nutmeg. Mix well.
• Pour into the unbaked pie crust. Place in the oven and immediately turn the heat down to 350°. Bake for 45 to 55 minutes, or until the pie is just set (but still has a little jiggle to it) and golden brown. Cool completely and sprinkle with powdered sugar, if desired. Cool completely before storing in the refrigerator.