Eggnog Custard Pie
Start the holiday season off right with this insanely delicious eggnog custard pie, with the help of the LG ProBake Convection Oven!
Servings: 8
INGREDIENTS:
Crust
2½ cups flour
1 teaspoon sugar
1 teaspoon kosher salt
1 cup unsalted butter, cut into small pieces
14 tablespoons cold water
1 beaten egg
Filling
½ cup unsalted butter, room temperature
⅔ cup sugar
3 eggs
1½ cups eggnog
¼ cup flour
1 teaspoon kosher salt
1½ teaspoons ground nutmeg
½ teaspoon ground cinnamon
Powdered sugar, for garnish
Whipped cream, for garnish
Preparation:
1.Crust: Place flour, sugar, and kosher salt in a food processor. Pulse to combine. Add in butter and pulse until butter breaks down into small pebble-size pieces. Transfer to a bowl. Sprinkle water over mixture and stir into a shaggy dough. Divide dough in half. Shape each half into a disc and wrap in plastic wrap. Refrigerate for at least an hour or overnight.
2.Preheat oven to 400ºF (375ºF for convection ovens).
3.Roll out 1 disc of dough into a 12-inch circle on a lightly floured surface. Move to a 9-inch pie dish. Gently press the edges of the dough slightly up onto the pie dish ledge. Place in refrigerator.
4.Roll out the second disc of dough into a 12-inch circle. Use a small star cookie cutter to cut out enough stars to go around the rim of the pie dish. Take pie crust out of the refrigerator and brush the edge of the crust with beaten egg. Place the stars all along the edge. Brush the stars with beaten egg. Put dish back in refrigerator while making the filling.
5.Filling: With a hand mixer, cream the butter and sugar together. Beat in the eggs. Beat in eggnog, flour, salt, nutmeg, and cinnamon. Pour filling into crust.
6.Lower oven temperature to 350ºF (325ºF for convection ovens). Bake for 50–55 minutes or until filling is mostly set and only slightly jiggly. Let cool completely, then refrigerate until ready to serve.
7.Before serving, dust pie with powdered sugar. Serve with whipped cream.