Tipsy Eggnog pie

Tipsy Eggnog Pie

(inspired by Aunt Chick’s “Very Rich Rum Custard Pie” and “Sister Baby’s Buttermilk Pie”)

Your favorite 9” pie shell, rolled and chillin’ in the fridge
2 cups of good quality eggnog
¼ cup butter, melted
½ cup granulated sugar
3 Tablespoons flour
3 large eggs, room temperature
1 teaspoon vanilla extract
3 Tablespoons light rum (I used Bacardi Gold) (don’t be tempted to use rum extract L)
½ teaspoon freshly grated nutmeg (plus additional to dust the top of the pie)
zest of one lemon

Preheat oven to 375.  (Don’t get too comfortable with this temperature.  I start the pie at a high heat to set the crust, then turn it down in a bit to 350 degrees.)  Assemble your ingredients- it’s a good idea to take a small square of parchment paper and grate your nutmeg on that.  Melt your butter- you want it warm, not scalding hot. In a medium mixing bowl, whisk together the sugar, the flour, then add the melted butter.  Whisk until smooth.  Add the eggs, one at a time, then gradually add the eggnog.  Finally add the vanilla, the rum, the nutmeg and the zest.  Place chilled pie shell on a baking sheet and gently pour custard mixture into shell.  Grate additional nutmeg over top of pie.  Place in pre-heated oven and bake for 15 minutes at 375 to set up the crust.  After 15 minutes, turn oven down to 350 degrees, and bake pie for 45 minutes more.  Check to see if pie is just set in the middle.  You can check it with a knife; it should come out clean.  If not, it may need an additional five minutes.  Pie will continue to firm up as it cools.  Place on cooling rack.