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Carol T’s Eggnog Custard Pie with Ginger Crust

 

Carol T’s Eggnog Custard Pie with Ginger Crust

Carol T’s Eggnog Custard Pie with Ginger Crust

Ingredients

  • PIE FILLING:
  • 3 eggs (room temperature)
  • 2 Cups Eggnog (I have used soy or coconut eggnog and lactaid for those with dairy intolerance
  • 
1/3 Cup fine (baking) sugar works best
  • 
1/2 Teaspoon Brandy or Rum extract (NOTE: I have used a nice brandy in place of extract but it does not taste as smooth)
  • 1/8 Teaspoon of My Sage Gourmet Herbs De Provence (or Sea Salt)
  • 1 Teaspoon Vanilla
  • 1/4 Teaspoon Nutmeg (freshly grated if possible-adds a big pop!)
  • CRUST:
  • 1 1/2 Cups crushed ginger snaps
  • 
1/4 Cup fine baking sugar works best
  • 1/3 Cup Butter, melted

Instructions

  1. Preheat Oven to 350 degrees

CRUST:

  1. In a small bowl combine crumbs and sugar
.
  2. Add butter and hand blend well
. Press into the bottom of an ungreased 9 ” pie pan.
  3. Bake 8-10 minutes or until lightly browned.
Cool on rack.
  4. While the crust cools a bit, make the filling.

FILLING:

  1. in a Large bowl, beat eggs one at a time.
  2. Add remaining filling ingredients and blend well.
  3. Pour into cooled crust.
  4. Cover with foil bake 25 minutes
  5. Remove foil and bake an additional 50-60 minutes or until knife inserted comes out clean
  6. Allow to cool

Excellent with a dab of fresh whipped cream !

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