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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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To prevent spills, pull out oven rack. Place pie plate containing pastry and raisins on rack. Pour egg mixture over raisins and sprinkle with nutmeg. Bake as directed. Ingredients:
1/2 cup raisins |
1/4 cup light rum |
1/2 (15-ounce) package refrigerated pie dough |
2 large eggs, lightly beaten |
2 large egg whites, lightly beaten |
1 1/2 cups eggnog |
1 cup fat-free evaporated milk |
1/3 cup sugar |
1/8 teaspoon ground nutmeg |
Directions:
1. Combine raisins and rum in a small saucepan. Bring to a boil; cover, remove from heat, and let stand 1 hour.
2. Preheat oven to 450°.
3. Unfold piecrust in a 9-inch pie plate. Fold edges under and flute.
4. Combine eggs, egg whites, and next 3 ingredients in a medium bowl. Stir in raisin mixture. Pour mixture over crust. Sprinkle with nutmeg.
5. Bake at 450° for 10 minutes. Reduce oven temperature to 325°. Bake 25 minutes or until set. Chill until ready to serve.
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