This EASY Eggnog Pie recipe has only 4 ingredients and is super light and airy and perfect for Christmas!
Course Dessert
Cuisine American
Keyword pie
Prep Time 10minutes
Cook Time 20minutes
Setting Time 1hour
Total Time 30minutes
Servings 8servings
Calories 250kcal
Author Dorothy Kern
Ingredients
1all butter pie crustor frozen or from a pack of two, or my homemade crust recipe
1cupcold heavy whipping creamor 8 ounces Cool Whip
1tablespoonpowdered sugaroptional
13.4 ounce boxINSTANT vanilla puddingsugar-free is fine, 1.5 ounce size for sugar-free or 3.4-3.9 ounces for regular instant
1 2/3cupseggnoguse only dairy-based eggnog or the pudding won't set up
Ground nutmegoptional (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.