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Holiday Eggnog Custard Pie

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Holiday Eggnog Custard Pie
  • Prep Time 35 min
  • Total Time 3 hr 25 min
  • Servings 8
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Enjoy this eggnog custard pie recipe made with Pillsbury® refrigerated pie crust for a delicious holiday-time dessert.

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crust, softened as directed on package

Filling

1/2
cup sugar
2 1/2
cups eggnog
4
eggs
Freshly grated nutmeg

Directions

  • 1 Heat oven to 425°F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie. Do not prick crust. Bake at 425°F. for 7 to 9 minutes or until light golden brown. Reduce oven temperature to 350°F.
  • 2 In large bowl, combine sugar, eggnog and eggs; blend well. Pour into partially baked crust. Sprinkle with nutmeg.
  • 3 Bake at 350°F. for 45 to 50 minutes or until almost set. (Center of filling will be soft.) Cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.
Tips  

Cut second crust into stars using small star-shaped cookie cutter. Brush edge of pie crust with beaten egg; arrange stars in decorative pattern around edge.

When baking crust before filling is added, it may puff up in center. Using back of wooden spoon, carefully push it down in pie pan.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
210
)
Daily Value
Total Fat
23g
35%
(
Saturated Fat
10g
50%
)
Cholesterol
190mg
63%
Sodium
290mg
12%
Total Carbohydrate
50g
17%
(
Dietary Fiber
0g
0%
,
Sugars
25g
)
Protein
8g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 Starch; 2 1/2 Fruit; 3 1/2 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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