Holiday Eggnog Custard Pie

Enjoy this eggnog custard pie recipe made with Pillsbury® refrigerated pie crust for a delicious holiday-time dessert.

  • prep time 35 min
  • total time 3 hr 25 min
  • ingredients 6
  • servings 8

Ingredients

Crust

1
box Pillsbury® refrigerated pie crust, softened as directed on package
1
egg, beaten

Filling

1/2
cup sugar
2 1/2
cups eggnog
4
eggs
Freshly grated nutmeg
  • 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 30 to 40 minutes or until almost set. (Center of filling will be soft.) Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    440
    (
    Calories from Fat
    210),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    190mg
    190%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    0g
    0%
      Sugars
    25g
    25%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    15%;
    Iron
    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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