Eggnog Pie
This EASY Eggnog Pie recipe has only 4 ingredients and is super light and airy and perfect for Christmas!
Servings: 8 servings
Calories: 250kcal
Cost: $5
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)
Instructions
- 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.
Video
Notes
- You can use sugar-free pudding. You'll want to use 1.5 ounce size for sugar-free or 3.4-3.9 ounces for regular instant.
- Be sure to reserve some of the freshly whipped cream or cool whip for the top of the pie - you're only adding 1 cup to the pudding.
- Use only dairy-based eggnog or the pudding won't set up.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 16g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 127mg | Potassium: 130mg | Sugar: 5g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 0.7mg