Jamie Deen'S Eggnog Custard Pie

• 1 prepared pie crust
• 1 cup sugar
• 4 large eggs
• 1 (12 ounce) can evaporated milk
• 3/4 cup water
• 1/4 cup light rum
• 1/8 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• whipped cream, for garnish
• powdered sugar, for garnish

1. Preheat oven to 350u0b0.
2. On a lightly floured surface, unroll pie crust.
3. Roll pastry into a 12-inch circle.
4. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired.
5. In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined.
6. Add evaporated milk, water, rum and salt.
7. Beat at low speed until combined.
8. Pour mixture into crust.
9. Sprinkle top of pie with nutmeg and cinnamon.
10. Place pie onto a rimmed baking pan with a depth of 1/2-inch.
11. Add hot water to baking sheet coming halfway up the pie plate. Be careful not to get any water in the pie itself.
12. Bake for about 55 minutes, or until a knife inserted near center comes out clean.
13. Garnish with whipped cream and powdered sugar if desired.

crust, sugar, eggs, milk, water, light rum, salt, ground nutmeg, ground cinnamon, whipped cream, powdered sugar

Taken from www.food.com/recipe/jamie-deens-eggnog-custard-pie-271584 (may not work)