Spiked Eggnog Custard Pie
cups finely crushed vanilla wafers
tablespoons butter, melted
eggs, lightly beaten
cup chai creme liqueur*
teaspoon ground nutmeg
Grated whole nutmeg
Creme-filled pirouette cookies (optional)
- Preheat oven to 350 degrees F. For crust, in a medium bowl, combine crushed vanilla wafers and melted butter. Press onto the bottom and up the side of a 9-inch pie plate. Bake for 8 to 10 minutes or until lightly browned.
- Meanwhile, in a large bowl, combine eggs, eggnog, chai creme liqueur, sugar, vanilla, the ground nutmeg, and the salt.
- When the crust is done baking, open the oven door and carefully pour eggnog mixture into crust. Bake for 35 to 40 minutes more or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 1 hour. Cover and chill for 1 to 24 hours before serving. Sprinkle pie generously with grated nutmeg and if desired, serve with pirouette cookies. Makes 8 servings.
From the Test Kitchen
*Test Kitchen Tip:
If you can't find chai creme liqueur, substitute 2 tablespoons eggnog and 2 tablespoons spiced rum.