Eggnog Cream Dream Recipe

Directions:

1. Heat oven to 400 degrees.
2. Bake Crust till golden brown. Cool
3. In a medium saucepan over medium-high heat, combine milk, eggnog and 1/4 cup of sugar. Bring to a gentle simmer.
4. Meanwhile, in a medium bowl whisk together egg yolks, remaining 1/4 cup of flour, cinnamon, nutmeg and remaining 1/4 cup of sugar. When milk and eggnog mixture is at a simmer, remove pan from heat.
5. While whisking, slowly pour about 1 cup of warm milk mixture into egg mixture. Then pour egg mixture into pan with remaining milk and eggnog.
6. Return pan to a medium heat. Stirring constantly with a wooden spoon, cook mixture until it thickens to consistency of a heavy pudding, about 3 to 4 minutes.
7. Remove pan from heat and stir in vanilla extract. Pour mixture into cooled pie shell and place a sheet of plastic wrap over top, gently pressing so it touches surface of cream. Refrigerate until set, at least 2 hours and up to 2 days.
8. Before serving pie, whip cream and liquor (if using) together until cream holds stiff peaks. Remove plastic wrap from surface of pie and evenly spread whipped cream over surface. If desired, lightly dust top of pie with cinnamon and nutmeg. Refrigerate until ready to serve.