This eggnog pie will earn a permanent spot on your holiday dessert menus, and nobody will ever know how easy it is to make. Serve with a dollop of whipped cream and a sprinkle of nutmeg.
Ingredients
- 1 cup heavy cream
- 1 package sugar-free instant vanilla pudding mix , 1 ounce
- 1.25 cups eggnog
- 0.5 teaspoons rum flavored extract , Optional
- 1 pinch ground nutmeg , or to taste
- 1 pie crust , 9 inch
Instructions
-
1
Beat heavy cream in a bowl with an electric mixer on high until stiff peaks form; set aside.
-
2
Whisk pudding mix, eggnog, rum extract, and nutmeg until mixture starts to thicken, about 2 minutes. Gently fold in whipped cream until well incorporated, and spoon into prepared pie crust, smoothing out the top.
-
3
Cover; refrigerate the pie until firm, at least 4 hours or overnight.
Nutrition Facts
Per serving
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