Carol T’s Eggnog Custard Pie with Ginger Crust

Ingredients

• PIE FILLING:
• 3 eggs (room temperature)
• 2 Cups Eggnog (I have used soy or coconut eggnog and lactaid for those with dairy intolerance
• 
1/3 Cup fine (baking) sugar works best
• 
1/2 Teaspoon Brandy or Rum extract (NOTE: I have used a nice brandy in place of extract but it does not taste as smooth)
• 1/8 Teaspoon of My Sage Gourmet Herbs De Provence (or Sea Salt)
• 1 Teaspoon Vanilla
• 1/4 Teaspoon Nutmeg (freshly grated if possible-adds a big pop!)
• CRUST:
• 1 1/2 Cups crushed ginger snaps
• 
1/4 Cup fine baking sugar works best
• 1/3 Cup Butter, melted