Eggnog Pie

FILLING
4 Eggs
1/2 c Sugar
1 c Whipping cream
3/4 c Half and half
1/4 c Dark rum
1 tb Vanilla extract
3/4 ts Freshly ground nutmeg
1 pn Salt

This is yummy, but you can’t refrigerate it, or it gets soggy. Serve it at
room temperature, no more than four or five hours after baking.

For the crust: In a food processor or a medium-size bowl combine 1 3/4 cups
of the flour and the salt. Cut in the butter and shortening until the
mixture is coarse and crumbly. One Tbs. at a time, add enough water to form
a soft dough.

Sprinkle the work surface with 2 Tbs of the flour. Turn the dough out onto
the floured surface. Form into a disc, wrap in plastic, and refrigerate 30
minutes.

Sprinkle the work surface with 1 Tbs of the flour. Place the dough on the
floured surface and flatten slightly. Flour the dough with the remaining
flour and roll out about 1/4 inch thick. Transfer to a 9 inch pan. (Do this
by carefully folding it in half, then in half again. Carefully unfold it on
top of the pan). Trim the overhang, form an edge, and crimp it
decoratively. Cover the formed pastry shell and refrigerate at least 30
minutes. The pie crust can be prepared to this point up to 1 day ahead.

For the filling: In a large bowl whisk the eggs until light yellow. Whisk
in the sugar. Whisk in the whipping cream, half-and-half, rum, vanilla,
nutmeg, and salt. Bring to room temperature.

Set a baking sheet on a rack positioned in the center of the oven. Preheat
the oven to 450 degrees F. Line the chilled pastry shell with waxed paper
and fill with pastry weights (or dry beans). Set the shell on the heated
baking sheet and bake 10 minutes. Immediately remove the weights and waxed
paper and fill the shell with the prepared custard. Return the pie to the
oven, setting it on the heated baking sheet. Lower the temperature to 325
F. Bake 25 to 30 minutes, or until the filling is puffed and golden. While
the custard will not be firm, it will be evenly set from edge to center.
Cool the pie completely on a rack before cutting. Serves 8