You are here: Home » Recipes » Eggnog Custard Pie Eggnog Custard Pie Recipe by Judith Ogden LarsenKitchen Tested Yield 8 servings Prep 20 mins Cook 70 mins All the velvety, spicy goodness of egg custard...in a pie shell! Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Chill the beaters and bowl in the freezer for the best whipped cream. Ingredients 1 9-inch unbaked pie crust2 cups eggnog3 eggs2 tablespoons brandy or rum1 teaspoon vanilla extract1/3 cup sugar1/8 teaspoon salt1/4 teaspoon nutmegTopping:1 cup whipped cream3 tablespoons confectioners' sugar1 teaspoon brandy or rum Nutmeg Instructions Preheat oven to 350F. Prick holes in the bottom of pie crust. Bake 15 minutes to partially cook. To make filling, beat eggnog, eggs, brandy and vanilla in large bowl. Add sugar, salt and nutmeg; mix well. Pour into pie crust. Bake 25 minutes. Cover with foil and bake 30 to 40 minutes longer or until a knife inserted in the center comes out clean. To make the topping, beat whipping cream in a small bowl until soft peaks form. Add confectioners’ sugar and brandy; beat until stiff peaks form. Decorate pie with whipped cream and sprinkle with nutmeg. Recipe by Judith Ogden Larsen.