Friday, December 11, 2009

Eggnog Cream Pie

Eggnog Cream Pie
1- 9" baked pie crust (if you have extra pie dough, cut & bake a festive shape to decorate the top of the pie)
3/4 cup sugar
1/3 cup flour
dash of salt
1/4 tsp nutmeg
2 cups milk (regular OR soy)
3 egg yolks (beaten and sitting aside)
2 T butter
1tsp vanilla
In sauce pan mix together sugar, flour, salt, and nutmeg; then stir in milk, stir constantly over medium heat (regular stirring makes for a smoother filling). Once the mixture starts to bubble cook for 2 more minutes. After the 2 minutes, remove from heat and stir a little bit of the hot mixture into the egg yolks then add egg mixture back to the sauce pan; return to heat and once the filling starts to bubble cook for 3 more minutes, remove from heat and mix in vanilla and butter til smooth. Pour filling into baked pie shell, chill for a few hours before serving, ENJOY and Happy Holidays!

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