This is one of the recipes I came up with after tinkering with cream pie recipes to enter in an annual dairy cook-off. The eggnog really works well in a cream pie, and it is something new and different for those festive holiday parties.
1 recipe Graham Cracker Crust (refrigerated, not baked)
2 Cups good quality Eggnog (I like Hood brand)
1/2 Cup Flour
1/4 Cup Sugar
1 teaspoon salt
3 egg yolks
1 Tablespoon Butter
1 Tablespoon Brandy or Dark Rum (for a no-alcohol version, use 2-3 teaspoons of artificial Rum Extract)
Whipped cream and nutmeg for topping (homemade whipped cream is best for this pie)
Put the Flour, Sugar, Salt and Eggnog into the top of a double boiler. Stir over boiling water about ten minutes until the mixture thickens. Remove from the heat. In a small bowl, beat egg yolks lightly. Add just a teaspoon of the hot mixture to the yolks, stirring well to temper the eggs. Add another spoonful, stir, then spoon the eggs into the hot mixture. Return to heat and cook until it thickens a little more (about three more minutes). Remove from the heat and add the butter and Rum/Brandy. (If using rum extract, use 2 teaspoons to start and then taste it to see if you prefer more). Cool this mixture to room temp, stirring occasionally to avoid getting a skin on it. Spoon it into the refrigerated pie shell and chill for two hours or overnight. Serve with whipped cream and a dusting of nutmeg on top.
