Eggnog Rum Custard Pie

Willy ran across a recipe and asked Mrs Willy to cook it. It sounded like a good custard pie with a twist. It had rum and eggnog in it. Willy ain't much on the alcohol but has no problem when it is for flavor in a good recipe. Eggnog at this time of the year however is one of Willy's favorites.

Well, she cooked it and Willy ate it and it was good ---- try it out!

1 prepared pie crust

FILLING:

2 c. eggnog
3 eggs
2 tbsp. brandy or rum
1 tsp. vanilla
1/3 c. sugar
1/8 tsp. salt
1/8 to 1/4 tsp. nutmeg, freshly ground preferred

TOPPING:

1 c. whipping cream
3 tbsp. powdered sugar
1 to 2 tsp. brandy or rum or substitute extract, 2 drops

Heat oven to 450 degrees. Prepare pie crust according to directions. Do not prick crust. Partially bake crust at 450 degrees for 5 minutes. If crust puffs, gently press back to bottom and sides of pan. Reduce to 350 degrees.

In large bowl, beat eggnog, 3 eggs, brandy and vanilla. Add sugar, salt and nutmeg, mix well. Pour into partially baked pie crust. Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and continue baking for 30 to 40 minutes or until knife inserted in center comes out clean.

In small bowl, beat whipping cream until soft peaks form. Add powdered sugar and brandy, beat until stiff peaks form. Garnish pie with whipped cream and sprinkle with nutmeg. Refrigerate any remaining pie. 6 to 8 servings.