Paula Deen Eggnog Custard Pie

Paula Deen eggnog custard pie turns eggs, evaporated milk and a splash of light rum into a silky, nutmeg-topped pie in 1 hour 10 minutes. This easy holiday dessert fits the holiday table, church supper and Sunday dinner, since it feeds 8 and bakes with only a handful of simple pantry staples.

Set the pie on a rimmed baking sheet filled with hot water before it goes in the oven, because that gentle steam heat keeps the custard smooth. Skip it and the filling can puff up, crack and turn rubbery around the edges.

Paula skips the eggnog carton and builds the flavor from scratch with evaporated milk, water, rum and a dusting of nutmeg and cinnamon. Poking holes in the unbaked crust and starting with a store-bought crust keeps the work light, so you can mix the filling in one bowl.

Paula Deen Eggnog Custard Pie

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

280

kcal

Eggs, sugar and evaporated milk bake into a smooth, lightly set custard with a nutmeg and cinnamon top. A water bath keeps it silky from edge to center, and whipped cream and powdered sugar finish each slice.

Ingredients

• 1/2 (15-oz) package refrigerated pie crust
  

• 1 cup sugar
  

• 4 large eggs
  

• 1 (12-oz) can evaporated milk
  

• 3/4 cup water
  

• 1/4 cup light rum
  

• 1/8 teaspoon salt
  

• 1/2 teaspoon Ground nutmeg
  

• 1/4 teaspoon ground cinnamon
  

• Whipped cream , for garnish
  

• powdered sugar, for garnish
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then set out a rimmed baking sheet with a 1/2-inch depth, since the pie bakes on it later.
• Roll the crust: Unroll 1/2 (15-oz) package refrigerated pie crust on a lightly floured surface and roll it into a 12-inch circle. Press it into a 9-inch deep dish pie plate, crimp the edges if you like, then poke a few holes in the bottom.
• Beat sugar and eggs: Beat 1 cup sugar and 4 large eggs in a large bowl at medium speed with an electric mixer until well combined. Keep going until the mixture looks smooth and fully blended.
• Add the liquids: Add 1 (12-oz) can evaporated milk, 3/4 cup water, 1/4 cup light rum and 1/8 teaspoon salt to the bowl. Beat at low speed just until everything comes together.
• Fill the pie: Pour the mixture into the crust, then sprinkle 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon over the top. Set the pie on the rimmed baking sheet and add hot water to the sheet.
• Bake the custard: Bake for about 55 minutes, until a wooden pick inserted near the center comes out clean. The hot water around the pie keeps the custard gentle and even while it sets.
• Slice and garnish: Cut the pie into slices once it has cooled a bit. Then top each one with whipped cream and a dusting of powdered sugar.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Nordic Ware half sheet pan, KitchenAid 5-speed hand mixer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Does this pie have to be made with rum?

The rum gives the pie its eggnog-style flavor, but you can leave it out if you need to. The pie will taste milder, so a little extra nutmeg helps make up for it.

How do I store leftover eggnog custard pie?

Cover the pie and keep it in the refrigerator, since a milk and egg custard shouldn't sit out. It's best within a couple of days, and I'd add the whipped cream just before serving.

Can I make this pie ahead of time?

Yes, a custard pie is a good make-ahead dessert because it needs to cool and chill before slicing anyway. Bake it a day ahead, keep it covered in the fridge, then top it with whipped cream and powdered sugar when you're ready to serve.

Do I really need the hot water on the baking sheet?

I wouldn't skip it, because the hot water works like a water bath and cooks the custard gently. Without it, the edges can overbake before the center sets, and the top may crack.

How do I know when the custard is done?

Insert a wooden pick near the center and check that it comes out clean. If it's still wet, bake the pie a few minutes longer and test again, since the center firms up as it cools.