Eggnog Custard Pie

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 4 large eggs
• 2/3 cup granulated sugar
• 2 1/2 cups eggnog, warmed
• 1/2 tsp nutmeg, 1 tbsp rum or 1/2 tsp rum extract

Instructions

1. 1Preheat oven to 400°F (205°C). Fit the crust into a 9-inch pie dish and crimp the edges.
2. 2Line the crust with parchment and pie weights (or dried beans) and blind-bake for 10 minutes. Remove the weights and parchment and bake 5 more minutes until just set but pale. Reduce oven to 350°F (177°C).
3. 3Whisk the filling ingredients together in a large bowl until smooth.
4. 4Pour the filling into the crust.
5. 5Bake for 35–40 minutes, until the edges are set and the center jiggles only slightly when the pan is nudged.
6. 6Cool completely on a wire rack, then refrigerate at least 2 hours before slicing.

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