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 , 1 ounce
- 1.25 cups eggnog
- 0.5 teaspoons rum flavored extract , Optional
- 1 pinch ground nutmeg , or to taste
- 1 , 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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Alabama Fire Cracker Dip
This Alabama firecracker dip is a creamy dip with shreds of Cheddar cheese, and just enough cayenne pepper to provide a little kick at the end of each bite. The ranch seasoning adds aromatic, herbal notes.
Clamato Shrimp "Ceviche" Style
Cool and tasty, this shrimp ceviche with Clamato is an ideal recipe for warm summer days.
Fried Rice with Ginger, Hoisin, and Sesame
A twist on the average fried rice - a culmination of some of my favorite Asian flavors thrown into a common dish. This recipe is very easy to adjust according to personal tastes; you can make it about as strong or as mild as you prefer. Compliments Teriyaki beef well, or can be easily modified into a stir-fry meal.