Eggnog Pie Recipe

Name: Eggnog Pie Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 all butter pie crust (or frozen or from a pack of two, or my homemade crust recipe); 1 cup (237ml) cold heavy whipping cream ((or 8 ounces/226g Cool Whip)); 1 tablespoon (7g) powdered sugar; 1 3.4 ounce box INSTANT vanilla pudding; 1 ⅔ cups (397ml) eggnog; Ground nutmeg (optional (for garnish))

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8

pie

Ingredients

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1 all butter pie crust (or frozen or from a pack of two, or my homemade crust recipe)1 cup (237 milliliters) cold heavy whipping cream ((or 8 ounces 226 grams Cool Whip))1 tablespoon (7 grams) powdered sugar1 3.4 ounce box INSTANT vanilla pudding1 ⅔ cups (397 milliliters) eggnogGround nutmeg (optional (for garnish))

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Instructions

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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.