Tuesday, December 6, 2011

Making Tuesday Tasty-Eggnog Cream Pie

I love eggnog and I love cream pies so I would say this is a definite WIN!  I adapted my own a few times but, didn't use the eggnog I used milk. Not as intense a flavor.  ENJOY!


  • 1 (4.6 ounce) package non-instant vanilla pudding mix
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups eggnog
  • 2 teaspoons rum
  • 2 cups heavy cream
  • 1 (9 inch) pie shell, baked
  • 1 pinch ground nutmeg


  1. In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and egg nog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
  2. In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

*recipe courtesy of allrecipes.com*