Eggnog custard pie takes about an hour to bake, while rich and velvety custard pie takes about an hour and a half to bake. Make eggnog custard pie by pouring batter into a premade pie crust and baking it. The other recipe calls for homemade pie crust.
To make the eggnog custard pie, flour a flat surface, and unroll a 15-ounce package of pie crust onto it. Create a 12-inch circle with the crust, then press it into a 9-inch pie plate. Poke holes in the bottom of the dough. Beat 1 cup of sugar and 4 eggs with an electric mixer. Add 12 ounces of evaporated milk, 3/4 cup of water, 1/4 cup of light rum and 1/8 teaspoon of salt to the mixer. Pour the batter into the crust. Sprinkle 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of nutmeg onto the top of the pie. Put the pie on a 1/2-inch deep baking sheet, fill the bottom with hot water, and bake the pie at 350 degrees Fahrenheit for 55 minutes.
Make the filling for the rich and velvety custard pie with 2 cups of whole milk and 1 cup of half-and-half. Scald the two ingredients. In a separate bowl, mix together 3 eggs, 3/4 cup of sugar, 1/2 teaspoon of salt and 1 tablespoon of vanilla extract. Add the scalded milk to the mix. Pour the batter through a strainer into the pie crust. Sprinkle 1/2 teaspoon of nutmeg on the filling.