Eggnog Custard Pie

That just sounds intriguing, doesn't it?  That's what I thought when I first came across this recipe in my Better Homes and Gardens New Baking Book.  I just had to try it!  It turns out to be very similar to pumpkin pie, only with the flavor of eggnog.  The first time I made it was for our ward Halloween party, and since we didn't really get to try it, I decided to make another one just for us.  Yeah, it's that good :)

Ingredients

• Pastry for a single crust pie (see recipe below)
• 4 eggs
• 2 1/4 cups dairy or canned eggnog (I used dairy)
• 1/2 cup sugar
• 1 tsp rum extract (or 2 tbsp light rum)
• 1 tsp vanilla
• 1/4 tsp salt
• Ground nutmeg

Directions

1. Prepare and roll out pastry.  Line 9 inch pie plate with the pastry. Trim and crimp edge as desired.  Line pastry with a double thickness of foil.  Bake in a 450 degree oven for 8 mins, remove foil, and bake for 4-5 mins more until pastry is set and dry.  Reduce oven temperature to 350 degrees when done.
2. Meanwhile, in a large mixing bowl, beat eggs with a rotary beater or fork.  Stir in eggnog, sugar, rum, vanilla, and salt.
3. Place the partially baked pastry shell on the oven rack.  Carefully pour filling into the pastry shell.  Sprinkle with nutmeg. (This will help you avoid spills if you pour the filling in while it is on the oven rack)
4. Cover the edge of pie with foil to prevent overbrowning.  Bake in the 350 degree oven for 25 minutes.  Remove foil.  Bake for 15-20 minutes more or until a knife inserted near the center comes out clean.
5. Cool for 1-2 hours on wire rack.  Refrigerate within 2 hours.  Serve with whipped cream.

Pastry recipe:

• 1 1/4 cups flour
• 1/4 tsp salt
• 1/3 cup shortening
• 4-6 tbsp cold water

Stir together flour and salt in medium mixing bowl.  Cut in shortening using a pastry blender, until pieces are pea sized.  Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.  Push moistened dough to side of bowl.  Repeat, using 1 tablespoon of water at a time, until all the dough is moistened.  Form dough into a ball.

On a lightly floured surface, roll into a 12 inch circle.  Transfer pastry to pie plate.  Trim to 1/2 inch beyond the edge of pie plate, fold under extra pastry.  Crimp edge as desired.