Eggnog Cream Pie

Makes: 8 servings
Hands-On Time: 28 min. Total Time: 1 hour, 24 min., plus 1 day for chilling

Ingredients:
1 3/4 cups graham cracker crumbs (about 12 cracker sheets)
1/4 cup firmly packed light brown sugar
6 tbsp. butter, melted
2 cups refrigerated eggnog
1/2 cup milk
1/4 cup granulated sugar
3 tbsp. cornstarch
1/4 tsp. freshly ground nutmeg
1/8 tsp. table salt
4 egg yolks
3 tbsp. bourbon or whiskey
1 cup whipping cream
2 tbsp. powdered sugar
2 tsp. vanilla extract
Garnish: freshly ground nutmeg

Step 1

Preheat oven to 350°. Stir together graham cracker crumbs, brown sugar, and melted butter; press firmly into a lightly greased 9-inch deep-dish pie plate.

Step 2

Bake at 350° for 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 45 minutes).

Step 3

Whisk together eggnog and next 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 to 1 1/2 minutes or until thickened. Remove pan from heat. Whisk in bourbon.

Step 4

Place pan in ice water; whisk custard occasionally until cool. Pour custard into crust.

Step 5

Beat whipping cream until foamy; gradually add powdered sugar and vanilla, beating until stiff peaks form. Spread over pie. Cover loosely, and chill overnight.