Makes one 9-inch pie, 6 to 8 slices

Crust:
1 prebaked 9-inch Traditional Pastry Piecrust shell

Filling:
¾ cup plus 2 tablespoons sugar
3½ tablespoons cornstarch
⅛ teaspoon salt
4 large egg yolks
½ cup whole milk
2 cups eggnog
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1 teaspoon ground nutmeg
1 teaspoon brandy
1 cup heavy cream

Garnish:
1 cup Whipped Cream
Ground nutmeg

Method:
To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks, milk, and eggnog and whisk until blended. Place the saucepan over medium heat, constantly whisking and scraping the sides until the mixture starts to bubble and thicken (be careful not to burn the cream).

Once it has thickened, add the butter, 1 tablespoon at a time. Add the vanilla, nutmeg, and brandy, mixing well. Pour the cream mixture into a bowl and place it in the refrigerator to chill for at least 1 hour.

Once the eggnog cream has cooled, remove it from the refrigerator. In a separate bowl, using an electric mixer on high speed, beat the heavy cream until it’s stiff.
Using a spatula, fold the whipped cream into the eggnog mixture until everything is blended smoothly. Pour the cream filling into the pie shell and place the pie shell in the refrigerator to set for at least 2 hours.

When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.

Sprinkle the nutmeg over the whipped cream for decoration. Eggnog Cream Pie should be served cold. It can be stored in the refrigerator for up to 2 days.

Eggnog Cream Pie Recipe