In a saucepan off the heat, combine cornstarch and sugar. Add egg and mix thoroughly. Stir in eggnog.
Bring to a boil over medium heat while stirring and scraping the bottom of the pan. Simmer for about 1 minute or until mixture thickens.
Remove from the heat. If necessary, pass through a sieve and pour into a bowl. Cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate while preparing crust.
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