Holliday Nog Custard pie Liza Ludwig Custard 2-cup Sweat Cream 4- Lg Eggs beaten 1/2-Vanilla Bean 1/4 tsp Nutmeg 3/4 cup Sugar 1-Tbsp Cornstarch beat eggs until fluffy, add the cream and sugar, Continue to beat until sugar is incorporated. Heat over medium heat,split the Vanilla bean, add to pan and continue to cook. add nutmeg and cornstarch, remove vanilla bean.scrape the seeds out and add them back into the pan. Continue to cook until thickened. Pour into the par- baked pie shell and place back into the oven. Bake @ 400 degrees for 15 to 20 minutes. Should have a nice Light golden color. Let Cool completely before serving. par baking means to bake the Crust for 6 minutes, 1/2 of the time it would take to completely bake the crust. This allows you to brown the pie later without burning. Pie Crust 1-cup Lard, chilled 3 cups all-purpose flour 2 tablespoons white sugar 1/3- cup ice water Combine flour and sugar in a bowl. Cut lard into tablespoon size pieces; add to the flour. Cut into flour until lard is the size of a pea. This can be done by hand with a pastry blender. Pour in the cold water and mix. When the dough starts to clump, and before it turns into a ball, stop stirring. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling. Makes 8 serving.