Servings: 8 servings
This EASY Eggnog Pie recipe has only 4 ingredients and is super light and airy and perfect for Christmas!
all butter pie crust
— or frozen or from a pack of two, or my homemade crust recipe
cold heavy whipping cream
— or 8 ounces Cool Whip
3.4 ounce box
INSTANT vanilla pudding
— sugar-free is fine, 1.5 ounce size for sugar-free or 3.4-3.9 ounces for regular instant
— use only dairy-based eggnog or the pudding won't set up
— optional (for garnish)
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.)
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.
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.
Before serving, top with remaining whipped cream or Cool Whip and grated nutmeg (optional). Store in refrigerator.
Amount per serving (1 serving) — Calories: 250, Fat: 18g, Saturated Fat: 9g, Cholesterol: 71mg, Sodium: 127mg, Potassium: 130mg, Carbohydrates: 16g, Sugar: 5g, Protein: 4g, Vitamin A: 545%, Vitamin C: 1%, Calcium: 92%, Iron: 0.7%