Eggnog Custard Pie

Ingredients

• 4 beaten eggs
• 1/3 cup sugar
• 1 teaspoon rum extract
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 3 cups rich dairy or homemade eggnog
• freshly grated nutmeg
• unbaked 9 inch pastry shell (See note)
• whipped cream
• rum or rum extract

Directions

Preheat the oven to 350 degrees. Beat the eggs, sugar, extracts, and salt
together well. Add the eggnog. Pour into pie crust. Sprinkle liberally with
nutmeg. Bake until a knife comes out clean, about 45-50 minutes. (I had to cook mine for nearly one hour) Cool, then chill well before serving. Serve with whipped cream topped with additional
nutmeg, or with 2 teaspoons rum mixed in.

*Note: custard pie crust bottom will not be soggy if you pre-bake the pie crust at 450º for 10 minutes.