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1
To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt.
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2
Add the egg yolks, milk, and eggnog and whisk until blended.
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3
Place the saucepan over medium heat, constantly whisking and scraping the sides until the mixture starts to bubble and thicken (be careful not to burn the cream).
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4
Once it has thickened, add the butter, 1 tablespoon at a time.
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5
Add the vanilla, nutmeg, and brandy, mixing well.
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6
Pour the cream mixture into a bowl and place it in the refrigerator to chill for at least 1 hour.
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7
Once the eggnog cream has cooled, remove it from the refrigerator.
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8
In a separate bowl, using an electric mixer on high speed, beat the heavy cream until its stiff.
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9
Using a spatula, fold the whipped cream into the eggnog mixture until everything is blended smoothly.
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10
Pour the cream filling into the pie shell and place the pie shell in the refrigerator to set for at least 2 hours.
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11
When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie.
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12
If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
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13
Sprinkle the nutmeg over the whipped cream for decoration.
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14
Eggnog Cream Pie should be served cold.
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15
It can be stored in the refrigerator for up to 2 days.
