Combine ingredients such as sugar, eggs, evaporated milk and rum to make Paula Deen's eggnog custard pie. Pour the mixture into a prepared pie crust and bake. Paula Deen’s recipe for eggnog custard pie takes around 70 minutes to prepare, including baking time, and serves eight to 10 people.
Begin by unrolling a refrigerated pie crust on a lightly floured surface and rolling it into a 12-inch circle and then pressing it into a 9-inch-deep pie plate and crimping the edges. Poke holes into the bottom of the crust with a fork.
In a large mixing bowl, beat 1 cup of sugar and 4 eggs with an electric mixer on medium speed, beating until well combined. Add 1 12-ounce can of evaporated milk, 3/4 cup of water, 1/4 cup of light rum and 1/8 teaspoon salt. Beat the mixture on low until combined.
Pour the mixture into the prepared crust. Sprinkle the top of the pie with 1/4 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg. Position the pie pan on a 1/2-inch deep rimmed baking sheet, adding hot water to the sheet. Bake the pie for around 55 minutes. Test for doneness by inserting a wooden toothpick into the center of the pie; if it comes out clean, the pie is ready to remove from the oven.
Allow the pie to cool before cutting it. Garnish the pie with whipped cream and powdered sugar.