I love anything to do with eggnog so this pie was a dream. It had a creamy custard filling and an awesome crunchy cinnamon/sugar brûlée topping that you broiled in the oven. I didn't even know you could do that without a torch!
Eggnog Brûlée Crust
Slightly Adapted from Confessions of a Cookbook Queen
9-inch pie crust, baked and cooled (I used a store-bought one)
4 Tbsp. cornstarch
1/2 cup white sugar
4 Tbsp. butter, melted
1 1/2 cups eggnog
3/4 cup heavy whipping cream
1 tsp. vanilla extract
2 Tbsp. butter, melted
4 Tbsp. granulated sugar
1/2 tsp. cinnamon
1. In a medium-sized saucepan, whisk together cornstarch and sugar. Whisk in the 4 tablespoons melted butter, eggnog and whipping cream. Cook over medium heat, whisking constantly, until mixture is the consistency of a thick pudding. Remove from heat and stir in vanilla.
2. Preheat oven broiler to high. In a small bowl, combine sugar and cinnamon.
Pour mixture into pie crust and spread evenly. Drizzle with melted butter and sprinkle cinnamon sugar over the top. Place under the broiler until the butter and sugar begin to bubble all over the surface--keep a close eye because it doesn't take long.
3. Let pie cool to room temperature, then chill several hours before serving.