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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spiked Eggnog Custard Pie

Makes: 8 servings
Prep 20 mins Chill 1 hr to 24 hrs Cool 1 hr Bake 350°F 43 mins to 50 mins
Spiked Eggnog Custard Pie
  • 1 1/2  cups  finely crushed vanilla wafers
  • 5  tablespoons  butter, melted
  • 3  eggs, lightly beaten
  • 1 2/3  cups  eggnog
  • 1/4  cup  chai creme liqueur*
  • 2  tablespoons  sugar
  • 1/2  teaspoon  vanilla
  • 1/4  teaspoon  ground nutmeg
  • 1/8  teaspoon  salt
  •  Grated whole nutmeg
  •  Creme-filled pirouette cookies (optional)

1. 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.

2. Meanwhile, in a large bowl, combine eggs, eggnog, chai creme liqueur, sugar, vanilla, the ground nutmeg, and the salt.

3. 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.

4. 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.

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