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Eggnog Custard Pie

Eggnog Custard Pie 1 unbaked 9-inch pie crust

Filling:
2 c. eggnog
Egg substitute equal to 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


Heat oven to 450 degrees. Line 9-inch pie pan with crust. Partially bake crust for 5 minutes. If crust puffs up, gently press back to bottom and sides of pan. Reduce heat to 350 degrees.

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

Topping:

1 c. whipping cream
3 tbsp. powdered sugar
1 to 2 tsp. brandy or rum
Nutmeg

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


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