Macadamia Nut Eggnog Custard Pie
- 1 (9-inch) unbaked pie shell
- 4 large local eggs
- 3/4 cup sugar
- 1 1/2 cup eggnog
- 1 1/2 teaspoon vanilla
- 1/4 cup finely chopped macadamia nuts
- Freshly grated nutmeg (optional)
Macadamia Nut Eggnog Custard Pie
Featured in the Honolulu Star-Advertiser on December 23, 2015.
Ingredients:
Directions:
- Preheat oven to 350°F.
- Bake pie crust according to package directions.
- Let cool on wire rack.
- Meanwhile, in a large bowl, whisk together eggs and sugar until blended.
- Add eggnog and vanilla and whisk until well combined.
- Pour into pie shell and top with macadamia nuts.
- Bake pie until just set (still jiggling slightly), about 1 hour.
- Pie will puff while baking and settle upon cooling.
- Cool completely to serve.
- Slice and garnish with nutmeg.
Makes 8 servings.
Approximate Nutrient Analysis per serving:
350 calories, 17 g fat, 5 g saturated fat, 115 mg cholesterol, 200 mg sodium, 41 g carbohydrate, 0 g fiber, 28 g sugar, 7 g protein
