Post by Baking_Bud on Dec 27, 2002 13:08:45 GMT -6
Custard Eggnog Pie
2 1/2 cups eggnog
1/2 cup sugar
4 eggs
2 - 9 inch refrigerated pie crusts
nutmeg
Directions: Preheat oven to 425 degrees. Prebake pie crusts for about 5 to 7 minutes or until light golden brown. (Be carful it doesn't bubble UP. If it does, take it out of the oven & prick it slightly with a fork. Do not make BIG holes in the crust or the filling will run underneath.) Remove from oven. Reduce oven heat to 350°. Combine eggnog, sugar, and eggs and mix well. Pour into pie shells. Sprinkle a little nutmeg on top. Bake pies for 30 to 40 minutes or until almost set. Cover edges of pie about halfway through if the crust is getting too brown. Cool for 2 hours (it will keep setting up during the cooling phase) and keep in the refrigerator. Better flavor if you do them the day before.
2 1/2 cups eggnog
1/2 cup sugar
4 eggs
2 - 9 inch refrigerated pie crusts
nutmeg
Directions: Preheat oven to 425 degrees. Prebake pie crusts for about 5 to 7 minutes or until light golden brown. (Be carful it doesn't bubble UP. If it does, take it out of the oven & prick it slightly with a fork. Do not make BIG holes in the crust or the filling will run underneath.) Remove from oven. Reduce oven heat to 350°. Combine eggnog, sugar, and eggs and mix well. Pour into pie shells. Sprinkle a little nutmeg on top. Bake pies for 30 to 40 minutes or until almost set. Cover edges of pie about halfway through if the crust is getting too brown. Cool for 2 hours (it will keep setting up during the cooling phase) and keep in the refrigerator. Better flavor if you do them the day before.