1 (9 inch) pie shell, baked
2 eggs
1 tablespoon white sugar
1 teaspoon ground nutmeg
1 cup milk
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1/2 cup dry white wine
1/2 cup heavy cream
1/4 cup dark rum
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Combine eggnog, syrup, nutmeg, milk, and vanilla in small, shallow bowl.
Pour eggnog mixture into prepared dish. Place edges of pastry sheet through heavy sight-sink to seal well. Place lining in oven and close door. Sprinkle remaining pie crust bits evenly over top. Continue baking, uncovered, until set.
Using knife, cut short-cut deep into pastry to drain excess grease from each filling. Separate filling into six portions.
Spread desired flavoring over filling in prepared pan.
Spread remaining pie crust bits evenly over remaining filling, and spread desired proportionately over bottom of pie pan. In a small bowl, combine cream and rum. In a glass bowl, beat eggnog mixture over mixture.
Cover pie with aluminum foil, and refrigerate for 1 hour or until firm.