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Eggnog Cream Pie Recipe

I discovered this easy recipe on the back of an eggnog carton, then modified it slightly to simplify things. I can whip up the pie and still have time to devote to guests.

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Eggnog Cream Pie Recipe

Prep/Total Time: 15 min.

Yield: 6-8 Servings

15 15

Ingredients

1 package (5.1 ounces) cook-and-serve vanilla pudding mix
1/8 to 1/4 teaspoon ground nutmeg
1-1/2 cups eggnog
2 cups heavy whipping cream, whipped
1 pastry shell (9 inches), baked
Additional whipped cream and ground nutmeg, optional

Directions

In a saucepan, combine the pudding mix, nutmeg and eggnog. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat. Cool.
Fold in whipped cream. Pour into crust. Garnish with whipped cream and nutmeg if desired. Yield: 6-8 servings.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutritional Facts 1 serving (1 piece) equals 455 calories, 33 g fat (19 g saturated fat), 115 mg cholesterol, 259 mg sodium, 38 g carbohydrate, trace fiber, 4 g protein.

Originally published as Eggnog Cream Pie in Country Woman Christmas Annual 2002, p43

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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(1-1) of 1 reviews

Reviewed on Apr. 17, 2008 by zzzkatzzzz@gmail.com

you could also substitue a regular or chocolate graham cracker crust for a different twist.

1-1/2 cups graham cracker crumbs

3 tablespoons sugar

1/3 cup stick margarine, melted

In a bowl, combine cracker crumbs and 3 tablespoons sugar. Stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Then follow recipe for filling.