Egg Nog Custard Pie

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1 (9-inch) prepared graham cracker or shortbread crust, or pie crust


  • 3 eggs
  • 2 cups Kemps Light EggNog
  • 1/3 cup sugar
  • 1 tsp brandy or rum extract (if desired)
  • 1/8 tsp of salt
  • 1 teaspoon vanilla
  • 1 teaspoon nutmeg


  • 1 cup Kemps Whipping Cream
  • 3 Tbsp powdered sugar
  • 1 tsp brandy or rum extract (if desired)
  • Nutmeg for garnish



  1. Heat oven to 350 F. In a large bowl, beat eggs. Add remaining filling ingredients, and blend well.
  2. Pour into pie crust. Cover with foil and bake for 25 minutes. Remove foil, and bake an additional 50-60 minutes, or until a knife inserted in center comes out clean. Cool completely.
  3. Topping: In a small bowl, beat whipping cream until soft peaks form. Add powdered sugar and extract. Do not over beat. Garnish whole pie with whipped cream topping; sprinkle with nutmeg.

Serves 8

Per serving: 368 calories; 6 grams protein; 21.5 grams fat; 10.1 grams saturated fat; 38.5 grams carbohydrates; 269.7 milligrams sodium; 109.2 milligrams calcium; 0.4 grams fiber

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