Holiday Eggnog Pie
Yield
6 servingsPrep
15 minCook
10 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
vanilla pie filling
and pudding |
* |
| 2 | cups |
eggnog
|
|
| 1 ¼ | cups |
milk
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 1 | x |
whipped topping, prepared
|
*
|
| 1 | tablespoon |
rum
if desired |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
vanilla pie filling
and pudding |
* |
| 473 | ml |
eggnog
|
|
| 296 | ml |
milk
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 1 | x |
whipped topping, prepared
|
*
|
| 15 | ml |
rum
if desired |
|
Directions
Combine pudding mix, eggnog, milk and nutmeg in pan.
Cook and stir over medium heat until mixture comes to a full boil; remove from heat; add rum if desired and cool 5 minutes, stirring twice.
Pour into pieshell. Cover surface with plastic wrap.
Chill at least 3 hours. Garnish with coolwhip and pecans or other nuts or just a little nutmeg sprinkled on coolwhip.
