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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I found this recipe last year on the back of an eggnog gift set. This pie is easy to make and compliments a Thanksgiving or Christmas dinner well. It keeps for days in the refrigerator so it can be made ahead of time. You can use eggnog with or without alcohol in it. I like to use Evan William's eggnog which has a lot of booze in it. Enjoy! Ingredients:
1 prepared 9-inch pie crust |
1 (3 ounce) package vanilla pudding mix (not instant) |
1/4 teaspoon ground nutmeg |
1/4 teaspoon cinnamon |
1 1/2 cups eggnog |
2 tablespoons light rum (if using alcohol-free eggnog, or omit if you prefer a non-alcoholic pie) |
2 cups heavy cream, whipped |
nutmeg, for dusting |
Directions:
1. In meduim saucepan combine pudding mix, 1/4 tsp nutmeg, and eggnog; mix well.
2. Cook over medium heat until thick and bubbly.
3. Remove from heat and stir in rum (if using); cool thoroughly.
4. Beat until smooth; fold in whipped cream.
5. Spoon into pie shell.
6. Dust with additional nutmeg to make it look nice.
7. Chill at least 4 hours.
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