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.Continue Reading
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.Learn more about Desserts