Epic Eggnog Pie

1. Mix together the graham cracker crumbs, sugar, cinnamon, nutmeg and melted butter well and press into a lightly greased 10 inch deep dish pie plate. You could also use an 8×8 if you wanted to make it more “scoop and serve”.
   2. Bake for 10 minutes at 350 degrees F and allow to cool completely before adding the custard.

1. Let’s separate the eggs, keeping JUST the yolks on hand. Save the whites for a scramble.
2. Heat the milk in a medium saucepan, until it’s almost boiling, stirring the whole time.
3. Feel free to add a teaspoon of vanilla and rum extract now.
4. Take off the heat to slightly cool.

Time for the bigger pot

1. In a larger pot, let’s add our flour, nutmeg, sugar, and salt and whisk together.
2. Now we are going to add 1 cup of the hot milk at a time, to the dry mixture. Stirring the whole time. Whisk. Incorporate.
3. Add your next cup of hot milk. Whisk. Take your time.
4. Then the final cup of hot milk. Whisk. Cook.

1. Now we want to temper in our eggs, but we do this by adding a little hot mixture TO the eggs, whisking quickly the entire time.
2. Then another bit of hot mixture to the eggs…then you can add the eggs back into the full pot and continue to cook.
3. Once the mixture starts to boil, let it cook for a few more minutes until it really thickens up. Then we can take it off the heat.
4. Stir in the butter, rum and vanilla extracts.
5. Add a drop of yellow gel colouring if you want to enhance the “eggnog” colour.
6. Taste. Adjust if necessary.

Now we wait

1. We need to cool the custard until it’s almost room temp, then we can add it into our pie crust.
2. Chill for a few hours to firm up, then top with whipped cream and serve!

You can watch Cook with Meg’s full walkthrough of making this pie at Recipe Videos – Egg Farmers of Alberta (eggs.ab.ca)