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!
Ingredients
- 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
Directions
- 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.
- 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*
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