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    Eggnog Custard Pie
    8 tablespoons salted butter, softened
    1 cup sugar
    1 egg, beaten
    1/4 cup milk
    1/2 teaspoon almond extract
    2-1/3 cups flour, sifted
    2 teaspoons baking powder
    1 cup sugar
    4 large eggs
    1 (12-ounce) can evaporated milk
    3/4 cup water
    1/4 cup light rum
    1/8 teaspoon salt
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cinnamon
    Whipped cream, for garnish
    Powdered sugar, for garnish
     1. Beat the butter and sugar until creamy. 
     2. Add the egg, milk and almond extract and mix. 
     3. Add the sifted flour and baking powder, and beat on low,
        then medium.
     4. When the dough is smooth and combined, shape it into a 
        ball, wrap it in plastic wrap, and freeze it for 15 minutes.
     5. Preheat the oven to 375 degrees. 
     6. Grease a pie plate and a rimmed baking sheet with cooking spray.
     7. Unwrap the chilled dough and cut away about 1/4 of it to set 
        aside for the cookie topping. 
     8. On a work surface dusted with powdered sugar, use a rolling pin
        to roll out the dough into an 11-inch circle about 1/2 inch thick.
     9. Transfer the dough into the pie plate by wrapping one half of the
        dough around the rolling pin, and carrying the rolling pin with 
        the dough over to the pie plate. Gently set the dough into the pie
        plate and use two fingers to flute the edges along the inside rim 
        of the pie plate. Use your fingers to press the dough into place 
        if you have any uneven spots.
    10. Bake the crust for 13-15 minutes, or until it is golden around 
        the edges, and a toothpick inserted in the center comes out clean.
    11. Let the crust cool on a wire rack.
     1. Preheat oven to 350 degrees F.
     2. In a large bowl, beat sugar and eggs at medium speed with an 
        electric mixer until well combined. 
     3. Add evaporated milk, water, rum and salt. Beat at low speed 
        until combined. 
     4. Pour mixture into crust. 
     5. Sprinkle top of pie with nutmeg and cinnamon. 
     6. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. 
     7. Add hot water to baking sheet.
     8. Bake for about 55 minutes, or until a wooden pick inserted near 
        center comes out clean.