Eggnog Pie

Filling

1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the half and half until smooth.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and just begins to bubble.
3. Remove from heat. In a separate bowl, lightly beat the eggs. Gradually whisk a small amount of the hot mixture into the eggs to temper them, then slowly whisk the eggs back into the pot.
4. Return to low heat and cook, whisking constantly, until the custard reaches 170°F and thickens to a pudding-like consistency.
5. Remove from heat and stir in the butter, cinnamon, nutmeg, vanilla, rum extract, and spirits (if using).
6. Pour the custard through a fine mesh sieve into the graham cracker crust for a silky texture.

Meringue

1. In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
2. In a small bowl, combine sugar and cornstarch. With the mixer running, slowly add the sugar mixture to the egg whites. Continue beating on high speed until stiff, glossy peaks form. Beat in vanilla.
3. Spread the meringue over the warm filling, making sure to seal it to the edges of the crust. Swirl the top with a spatula for a decorative look.
4. Toast the meringue under a broiler for 1–2 minutes (watch carefully!) or use a kitchen torch until golden brown. Refrigerate the pie for at least 2 hours before serving.

Pro tip: Want to skip separating eggs? Use ¾ cup Eggland’s Best 100% Liquid Egg Whites in place of 4 large eggs.