Eggnog Pie!
Have you ever heard of it?? I hadn't.
I was looking for a unique pie recipe to take to the Scott Thanksgiving Dinner because 60-70 people show up and everyone brings pies and I didn't want to bring a pie that would already be there. I had heard of a pumpkin eggnog pie, so I went to look that up and instead found just an eggnog pie! I tried it out and it is REALLY good (very rich) so I thought that I would share the recipe:
INGREDIENTS:
1 (4.6 ounce) package non-instant vanilla pudding mix
1/4 teaspoon ground nutmeg
1 1/2 cups eggnog
1/2 teaspoon rum extract
2 cups heavy cream
1 (9 inch) pie shell, baked (I used a pre-made nilla waffer crust)
1 pinch ground nutmeg
1 (4.6 ounce) package non-instant vanilla pudding mix
1/4 teaspoon ground nutmeg
1 1/2 cups eggnog
1/2 teaspoon rum extract
2 cups heavy cream
1 (9 inch) pie shell, baked (I used a pre-made nilla waffer crust)
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. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and egg nog; mix well. Cook over medium heat, stirring constantly, until thick. 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.
Easy and Delicious!!
1 comment:
mmm that sounds yummy!! thanks for sharing :)
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