Holiday Eggnog Custard Pie

SERVES Serves 8

TIME 2 hours, plus 6½ hours chilling, and 4 hours cooling

WHY THIS RECIPE WORKS

For a delicious eggnog, three elements need to be in perfect balance: sweetness, richness, and the amount of alcohol. We wanted to strike that balance in a custard pie for a new take on this classic holiday drink. Adding cinnamon and nutmeg to our custard base gave it a subtle hint of spice, but in our opinion it wasn't truly eggnog without a little booze—just 2 tablespoons of dark rum added plenty of depth to our pie without overpowering it. To preserve the rum's flavor, we stirred it into the filling after heating and straining the custard. To top off our eggnog pie, we whipped up our Brown Sugar and Bourbon Whipped Cream. For a delicious eggnog, three elements need to be in perfect balance: sweetness, richness, and the amount of alcohol. We wanted to strike that balance in a custard pie for a new take on this classic holiday drink. Adding cinnamon and nutmeg to our custard base gave it a subtle hint of spice, but in our opinion it wasn't truly eggnog without a little booze-just 2 tablespoons of dark rum added plenty of depth to our pie without overpowering it. To preserve the rum's flavor, we stirred it into the filling after heating and straining the custard. To top off our eggnog pie, we whipped up our Brown Sugar and Bourbon Whipped Cream.

INGREDIENTS

subheading: Dough:

10 tablespoons unsalted butter, chilled, divided

1 ½ cups (6¼ ounces) all-purpose flour, divided

1 tablespoon sugar

½ teaspoon table salt

¼ cup ice water, divided

subheading: Filling:

¾ cup (4⅔ ounces) sugar

3 large eggs

3 tablespoons cornstarch

¼ teaspoon ground cinnamon, divided

⅛ teaspoon ground nutmeg

⅛ teaspoon table salt

2 cups whole milk

1 cup heavy cream

2 tablespoons dark rum

subheading: Brown Sugar and Bourbon Whipped Cream:

1 cup heavy cream, chilled

½ cup packed light brown sugar

⅛ teaspoon table salt

½ cup sour cream

2 teaspoons bourbon

note: BEFORE YOU BEGIN

If you prefer your pie with a boozier punch, increase the rum to ¼ cup; if you prefer a nonalcoholic eggnog, you can omit the rum altogether and use regular whipped cream.

Directions at americastestkitchen.com

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