Spiked Eggnog Cream Pie (a Brownies and Blondies original)
- 1 9-in. pie crust, baked and cooled
- 1/4 c. cornstarch
- 4 egg yolks
- 1/2 c. granulated sugar
- 2 1/2 c. eggnog
- 1/4 tsp. salt
- Several dashes of nutmeg
- 1/4 c. butter, cut into small pieces and softened
- 1/4 c. white rum
Mix together egg yolks and cornstarch in a small bowl. It will be a pretty paste-like consistency.
Combine the sugar, eggnog, salt, and about 3 dashes of nutmeg in a medium saucepan. Cook over medium heat just until bubbles appear, stirring constantly.
Temper the egg yolks by slowly mixing in about 1 c. of the hot eggnog. Make sure to add it only a little bit at a time, so as not to scramble the eggs. Once you've added 1 c. of the eggnog to the yolks, pour them slowly back into the remaining eggnog in the pan, stirring constantly. Cook over medium heat, stirring constantly, until mixture thickens considerably. Remove from heat and mix in the butter, one piece at a time. Once the butter has all been incorporated, mix in the rum.
Strain the custard through a fine-meshed sieve into the cooled pie crust, and spread it evenly. Put a piece of cling wrap on the surface of the pie to keep out air, and refrigerate overnight. To serve, sprinkle with additional nutmeg, and top with a dollop of whipped cream, if desired.