A dear friend always received rave reviews when she served this eggnog pie. So I knew I needed the recipe! It's great for busy people who still love to make homemade old fashioned Christmas desserts. —Patty Adler, Wray, Colorado
Ingredients
- 1 sheet refrigerated pie crust
- 2 cups eggnog
- 1 cup milk
- 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
- 1 tablespoon rum or 1/2 teaspoon rum extract
- 1/8 teaspoon ground nutmeg
- Whipped topping and additional ground nutmeg, optional
Directions
- Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
- In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.
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