I was craving an eggnog pie, so I used this recipe as the filling. I made it as listed on the site, except I added brandy in place of the optional vanilla. I baked the filling in a deep dish regular pastry pie crust, in a water bath, until firm, approximately 55 minutes. Just awesome - great rich eggnog flavor, with a firm creamy texture from the marscapone. Since there was no burnt sugar on top, I would compare this more to a custard than a creme brulee. I will definitely make again, as custard or pie. Yummy!!
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I was craving an eggnog pie, so I used this recipe as the filling. I made it as listed on the...