Eggnog Custard Pie
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT25M10 Minutes
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Yield:1 pie/8 Servings
Ingredients
- 3 cups eggnog (light will not work)
- 2 eggs
- ⅔ cup sugar
- ½ cup flour
- ½ teaspoon nutmeg
- ⅛ teaspoon salt
- 1 cup toasted coconut, divided
- 1 teaspoon vanilla extract
- 1 pre-baked pie shell
- Whipped cream for topping
- 709.76ml eggnog (light will not work)
- 2 eggs
- 157.73ml sugar
- 118.29ml flour
- 2.13g nutmeg
- 0.53g salt
- 236.59ml toasted coconut, divided
- 4.26g vanilla extract
- 1 pre-baked pie shell
- Whipped cream for topping
Another great way to enjoy a holiday favorite! Be sure to allow enough time for the pie to set.
Preparation
STEP 1
In a saucepan combine eggnog, eggs, sugar, flour, nutmeg, and salt. Heat gently over medium-low heat, whisking constantly. Bring just to a boil then remove from heat.
STEP 2
Add half of coconut and the vanilla. Pour into pre-baked and cooled pie shell. Gently press a piece of plastic wrap or parchment onto custard to avoid a skin from forming. Chill until set, at least 2 hours to overnight.
STEP 3
Top with whipped cream and remaining coconut.
Options
For a variation, use rum or brandy extract instead of vanilla and cinnamon instead of nutmeg.