Lunch: Eggnog Custard Pie

Eggnog custard pie perfect for the holidays.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Eggnog Custard Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 (15 oz) package refrigerated pie crust
1 cup sugar
4 large eggs
1 (12 oz) can evaporated milk
3/4 cup water
1/4 cup light rum
1/8 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
whipped cream, for garnish
powdered sugar, for garnish

Instructions

Preheat oven to 350 °.
On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate.
In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.
Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.
Cut into desired sizes and garnish with whipped cream and powdered sugar.

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