How to Make Egg Nog Pie
Heavy whipping cream – this adds the perfect, creamy texture. Egg nog – the star of the show, choose your favorite brand. Instant vanilla pudding mix – the pudding creates the set, silky texture. Pumpkin pie spice – the perfect blend of cinnamon, nutmeg, cloves, ginger, and allspice for a warm, cozy flavor. Graham cracker crust – buy premade in the baking aisle or make your own.
Step 2: In a separate medium bowl, mix egg nog, pudding mix, and pumpkin pie spice until the pudding is dissolved and the mixture is slightly thickened. Step 3: Gently fold in whipped cream. Step 4: Pour/spoon mixture into your graham cracker crust and smooth over with a rubber spatula. Step 5: Cover and refrigerate for at least 3-4 hours, but overnight is best. Use actual heavy whipping cream, instant pudding (not the cook and serve), not fat-free or low-fat egg nog. If you don’t want to use heavy whipping cream for your creamy filling, you can fold in an 8 oz. tub of thawed Cool Whip, instead. Because this recipe is plenty sweet from the egg nog and instant pudding mix, I prefer to use the heavy whipping cream with no sugar added. This dessert is rich as-is and I believe the Cool Whip makes it a touch too sweet. If you aren’t a big fan of the egg nog taste you can do half egg nog half whole milk. I have made it this way and honestly it cuts the richness down. We want to hear from you! Please leave a review. Rate and Review
