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4052 5021 R113

4052 Viking Sea Salt Eggnog Custard Pie

4052 Viking Sea Salt Eggnog Custard Pie

Preheat oven to 400°. On a lightly floured surface roll out pie crust into a 12” circle. Press pie crust into 9” deep dish pie plate. To remove excess dough, use the back of a knife to carve around the edge of the pie plate. Poke holes in the bottom of the dough to prevent bubbling. Sprinkle half of the Ground Nutmeg and Vietnamese "Saigon" Cinnamon on the dough. Prebake dough for 11-14 minutes. Let crust completely cool before adding filling. Reduce oven temp to 350°.

In a large bowl or stand mixer, beat together sugar and eggs. Add evaporated milk, water, light rum, and Viking Oak Smoked Salt. Beat until combined. Pour mixture into pie crust and sprinkle on the remaining Ground Nutmeg and Vietnamese "Saigon" Cinnamon.

Place onto a sheet pan with a lip and add 1/4” of hot water. Bake for 55 minutes. Let cool before slicing.

-1 package refrigerated pie crust or see chef tips to make a pie crust

-1 cup sugar

- 5 large eggs

- 1 can evaporated milk (12 oz. can)

- ¾ cup water

- ¼ cup light rum

- ¼ teaspoon (4052) Viking Oak Smoked Salt

- 1 teaspoon (5021) Ground Nutmeg

- 1 teaspoon (5045) Vietnamese "Saigon" Cinnamon

Tip: Custard pies crack when they’re over-baked, because the edges finish cooking before the center has set; as the pie filling cools, it shrinks, forming cracks. You can prevent the cracks by baking your custard pies in a water bath. This prevents the outer layer of custard from baking too fast.

Nutmeg and Cinnamon are the highlight this custard pie

More Information
SKU 4052 5021 R113


Prep Time 20 Minutes
Cook Time 70 Minutes
Total Time 90 Minutes
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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