Eggnog Custard Pie

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Nutmeg
  • 1/2 cup Sugar

• Bread & Baked Goods

  • 1 Pillsbury pie crust, Refrigerated

• Beer, Wine & Liquor

  • 2 1/2 cup Eggnog, prepared

Found on whoneedsacape.com

Ingredients

• 1 Pillsbury™ refrigerated pie crust, softened as directed on package
• 1/2 c. sugar
• 2-1/2 c. prepared eggnog
• 3 eggs
• Freshly grated nutmeg

Directions

• Heat oven to 425º. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie (dont prick crust).
• Bake for 7–9 minutes or until lightly browned. Remove and reduce temperature to 350º.
• In large bowl combine sugar, eggnog and eggs; mix well.
• Pour mixture into partially baked crust; sprinkle with freshly grated nutmeg. Place foil cut-out over pie and secure edges around pie plate.
• Bake at 350º for 35 minutes. Remove foil cut-out and continue to bake for another 20–30 minutes until the center is mostly set (dont overbake!).
• Cool at least 2 hours.
• Store in refrigerator.