Ingredients for Eggnog Pie
- Vanilla Pudding Mix
- Dairy Eggnog
- Milk
- Light Rum
- Ground Nutmeg
- Unbaked 9 Inch Pie Crust
- Whipped cream for garnish
- ½ teaspoon ground nutmeg (plus extra for garnish)
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How to Make Eggnog Pie
- Preheat oven to 350°F (175°C). Prepare your 9-inch pie crust (homemade or store-bought).
- In a medium saucepan, whisk together 2 cups eggnog, 1 ¼ cups milk, and 1 (14 ounce) can of sweetened condensed milk.
- Bring the mixture to a gentle simmer over medium heat, stirring frequently, until slightly thickened (about 5-7 minutes). Do not boil.
- Remove from heat and stir in 2 tablespoons of dark rum (optional) and ½ teaspoon of ground nutmeg.
- Pour the warm eggnog filling into the prepared pie crust.
- Cover the pie loosely with aluminum foil to prevent over-browning.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Remove from oven and let cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to set completely.
- Before serving, garnish with whipped cream and a sprinkle of fresh nutmeg.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
55g
Fat
18g
Carbs
6g
