Eggnog Cream Pie

Posted on Nov 17, 2013

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

Step 6

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This recipe is excerpted with permission from <a href="http://www.amazon.com/gp/product/0848739663/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0848739663&linkCode=as2&tag=craftfocom-20">"Christmas with Southern Living 2013: The Ultimate Guide to Holiday Cooking & Decorating"</a> by the Editors of Southern Living Magazine and published by Oxmoor House.

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