Eggnog Custard Pie

Course : Eggnog
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup vegetable shortening
1/4 cup water
--- filling:
4 large eggs
1/2 cup sugar
2 cups half and half
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
--- topping:
1/2 cup whipping cream
1 1/2 tablespoons sugar
1 teaspoon bourbon

Preparation / Directions:

For crust, combine flour and salt in a medium bowl. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse meal. Sprinkle with water; mix until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8-inch thickness. Transfer to a 9-inch pie plate. Crimp edges of crust; use a sharp knife to trim excess crust. Preheat oven to 450 degrees. For filling, beat eggs and sugar in a medium bowl until well blended. Add half and half; beat until smooth. Stir in bourbon, vanilla, nutmeg, and salt. Pour filling into crust. Bake 10 minutes. Reduce heat to 325 degrees and bake an additional 35 to 40 minutes or until a knife inserted in center of pie comes out clean. Cool pie on a wire rack. For topping, beat whipping cream and sugar in a small bowl until stiff peaks form. Beat in bourbon. To serve, spoon topping onto each piece of pie.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Eggnog Recipes