Stew Leonard's Eggnog Cheese Pie

• 2 14 cups eggnog or 2 14 cups light eggnog
• 6 large eggs
• 2 tablespoons cornstarch
• 2 tablespoons vanilla extract
• 12 cup packed dark brown sugar
• 1 12 lbs cream cheese or 1 12 lbs light cream cheese, softened
• 12 teaspoon ground nutmeg
• 2 (9 inch) deep-dish pie crusts (frozen or your favorite recipe)

1. Combine eggnog, cornstarch, vanilla extract, brown sugar, cream cheese and nutmeg in a blender.
2. Process on high until smooth.
3. Divide filling evenly between pie shells.
4. Bake in preheated 350F for 40-45 minutes, until the interior temperature of the custard is 160F (The edges should be set and the center should still wiggle slightly when shaken.
5. ).
6. Cool to room temperature on a rack, then chill until cold.
7. Serve with a dollop of whipped cream and a dollop of whole-berry cranberry sauce.

eggnog, eggs, cornstarch, vanilla, brown sugar, cream cheese, ground nutmeg

Taken from www.food.com/recipe/stew-leonards-eggnog-cheese-pie-491559 (may not work)