rum custard pie

i had a potluck to go to and i wanted to bake something easy. i should have chosen to bake something quick & easy, because i got called into work in the morning, and when i got out i only had an hour to bake something, which is how long this pie took to bake. it was tasty but because i couldn't wait to cool it down, serving it warm just wasn't the right way to serve it. either way, everyone ate some and i didn't have any leftover.

1 prepared pie crust

1 cup sugar

4 large eggs (i used 3 eggs because the farm fresh eggs we buy are huge)

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

Directions:

1 Preheat oven to 350º.

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.