Eggnog Pie

• ¾  cups white sugar

• ¼ cup all-purpose flour

• 1 ½  cups eggnog

• ½ cup heavy cream

• 3 eggs, beaten

• ¼ tsp cinnamon

• ¼ tsp nutmeg

• 1 teaspoon vanilla extract

• ¼ cup unsalted butter, melted and cooled slightly

• 2 (9-inch) unbaked pie crust (not deep dish)

Preheat the oven to 350.

I really don’t like eggnog because thick drinks and dairy are both a no for me dawgg. But anyway, this isn’t bad! It’s custardy and nice, and once it’s been in the fridge for a while, it tightens up nicely. I will say that you really need to use a whisk or a hand mixer, because if you don’t, the flour will probably clump up at the top and make it look like scrambled eggs.

Mix the flour and sugar well, then add everything else and stir until the mixture is smooth. Don’t just leave the flour lumps! They will not blend in! It’ll look weird!

Pour it into the crust (no need to parbake) and bake for 45-60 minutes. I did mine for 50 minutes. The center will be jiggly, and the outside will be pretty set, when it’s done. It’ll thicken up in the fridge.