Ingredients

The following ingredients have 8 Servings
  • 1 all butter pie crust (or frozen or from a pack of two, or my homemade crust recipe)
  • 1 cup (237ml) cold heavy whipping cream ((or 8 ounces/226g Cool Whip))
  • 1 tablespoon (7g) powdered sugar
  • 1 3.4 ounce box INSTANT vanilla pudding
  • 1 ⅔ cups (397ml) eggnog
  • Ground nutmeg (optional (for garnish))

Instruction

  • 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.)
  • 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.
  • 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.
  • Before serving, top with remaining whipped cream or Cool Whip and grated nutmeg (optional). Store in refrigerator.