Eggnog Custard Pie
If you need another vehicle in which to transport the abundance of the season’s eggnog right into your mouth – this pie is it! Silky and soft egg custard is key to this eggnog custard pie! It’s simple to make, and filled with all the spices and flavors of the season!
We are two weeks away. Two weeks away from my return to work. The tick boxes of all the things we need to do are slowly getting done. And then more things get added to the list. The biggest one got checked off last week when we finally signed on at a daycare near our home. We went through all of the questions, she calmed my fears, she gave me a tour, and I got to meet the other tiny tots that will be filling up Emmett’s days instead of me.
And I’m gutted.
It’s drawing to a close, my mornings of waking up to Emmett’s hungry cry at 7 am, since we have finally developed a schedule. His 2-3 hour routine. The smiles when I try to change him out of his jammies and into his day clothes. And his being awake for grandma’s visit so mom can actually do some blog work, to the point that he is so tired from his fear of missing out he is inconsolable until mom holds him. Or more often than not, just feeds him.
Selfishly I love that he calms right down when someone puts him in my arms. But the other side of me wants him to get to know those closest to him, and love them, too.
I went to have lunch with a coworker last week and as I got closer to work, saw the airplanes making their landings, and seeing my construction project coming out of the ground, my heart started to race, and anxiety started to kick in. I used to love my autonomy, and still do. Its an internal fight to want to go back to work, and be perfectly content to stay at home, and continue to build this house into our nest, our safe space.
My decision to take the 12 weeks off was key. I wanted to enjoy the holidays free from stress of finagling my way around the office again, learning how to pump on the job, and balance my autonomy with being a mom away from her kid and still be a functioning adult human. It is putting off the inevitable, but for Emmett’s first Christmas, I wanted to be here and present in all things. That is what was most important to me.
I may not have been nearly productive on the blog as I had hoped – or as my delusions believed I would be – but all those days that we just ran errands, walked the dog, cuddled on the couch, or read stories have not been wasted. Every day I got to bake or cook for this was just an added bonus.
So I have pie.
It was supposed to be posted two weeks ago, but here we are. Being trapped under a tiny tater tot won out. I hope you understand.
*How did you handle going back to work after having your babies? What were your keys to success? And sanity? Tell me anything. Chocolate is also a perfectly acceptable answer.*Print
Silky and soft egg custard is key to this eggnog custard pie! It’s simple to make, and filled with all the spices and flavors of the season!
- 1 Pie Crust, rolled and placed in pie pan
- 4 Large Eggs
- 2 cups Eggnog
- 1/2 cup Sugar
- 2 tsp Rum Extract
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- Preheat oven to 425 degrees. Roll pie crust and place it into a pie plate, crimp the edges. Place the crust in the fridge until ready to fill and the oven is preheated.
- In a bowl, whisk together all remaining pie filling ingredients until smooth. Pour into the pie shell.
- Pour the filling into the pie shell. Bake for 15 minutes.
- Reduce the temperature to 350 and continue to bake 50-60 minutes, or until a knife inserted into pie near the center comes out clean.
- Cool on a wire rack until cool, and refrigerate until ready to serve. Top with whipped cream if desired.
Keywords: Eggnog, Pie, Custard, Christmas, Holiday, Baking