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Eggnog Pie

This easy Eggnog Pie recipe is a creamy and delightful dessert perfect for the holidays. It features a flaky crust filled with a rich eggnog pudding and topped with whipped cream.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 pre-made pie crust all butter pie crust or frozen or from a pack of two, or homemade
For the Filling
  • 0.237 liter cold heavy whipping cream or 8 ounces/226g Cool Whip
  • 7 grams powdered sugar
  • 1 box instant vanilla pudding mix 3.4 ounce box
  • 1.67 cups eggnog 397ml
For Garnish
  • Ground nutmeg optional

Method
 

Preparation Steps
  1. If using a refrigerated crust, unroll and place in a 9" pie plate. Poke holes in the bottom of the crust with the tines of a fork. Bake crust according to package directions. Cool before filling. (You can also use this crust, pressed into a 9" pan, poked with the tines of a fork and baked at 400°F for 8-10 minutes.)
  2. If making fresh whipped cream, place cold whipping cream in the bowl of an electric mixer fitted with a whisk attachment. Add powdered sugar and beat until stiff peaks form. Chill until ready to use.
  3. Place pudding mix and eggnog in a large bowl. Stir until no lumps remain. Let set for 5 minutes. Fold in 1 cup of the prepared whipped cream (or Cool Whip). Pour into cooled pie crust. Cover and chill for at least 4 hours before finishing.
  4. Before serving, top with remaining whipped cream or Cool Whip and grated nutmeg (optional). Store in refrigerator.

Notes

This eggnog pie is best stored in the refrigerator and enjoyed within 2-3 days.