Step 1

If using a refrigerated crust, unroll and place in a 9" pie plate. Poke holes in the bottom of the crust with the tines of a fork. Bake crust according to package directions. Cool before filling. (You can also use this crust, pressed into a 9" pan, poked with the tines of a fork and baked at 400°F for 8-10 minutes.)

Step 2

If making fresh whipped cream, place cold whipping cream in the bowl of an electric mixer fitted with a whisk attachment. Add powdered sugar and beat until stiff peaks form. Chill until ready to use.

Step 3

Place pudding mix and eggnog in a large bowl. Stir until no lumps remain. Let set for 5 minutes. Fold in 1 cup of the prepared whipped cream (or Cool Whip). Pour into cooled pie crust. Cover and chill for at least 4 hours before finishing.

Step 4

Before serving, top with remaining whipped cream or Cool Whip and grated nutmeg (optional). Store in refrigerator.