Eggnog Custard Pie

Filling

2 cups eggnog

1 tbsp brandy or rum (optional)

1 cup sugar

3 eggs

1/4 tsp nutmeg

1/8 tsp salt

1 tsp vanilla

1 9-inch pie shell

Topping

1 cup whipping cream

3 tbsp confectioners sugar

1 tsp brandy, rum or vanilla extract

Nutmeg

Preheat oven to 350 degrees

Prick holes in the bottom of the piecrust. Bake 15 minutes to partially cook.

To make the filling, beat eggnog, eggs, brandy and vanilla in a large bowl. Add sugar, salt

and nutmeg; mix well. Pour into piecrust.

Bake 25 minutes. Cover with foil and bake 30-40 minutes more or until a knife inserted into

the center comes out clean.

To make the topping, beat whipping cream in a small bowl until soft peaks form.

Add confectioners' sugar and brandy; beat until stiff peaks form. Garnish pie with whipped

cream and sprinkle with nutmeg. Serves 8