Eggnog Pie
This easy no bake Eggnog Pie has won a permanent place on our Thanksgiving and Christmas dessert menus. It's light, fluffy and a family favorite!
Servings: 8
Cost: $5
Ingredients
- 1 prepared pie crust
- 1 3.4 oz box vanilla instant pudding mix NOT stovetop!
- 1 ½ cups eggnog one and one half cups
- 2 cups whipped topping, like Cool Whip (thawed) light topping may not set
- dash nutmeg
Instructions
- In medium-sized bowl, combine eggnog and pudding mix, and beat with electric mixer until thick
- Sprinkle in some nutmeg
- Fold in whipped topping until mixture is fluffy and color is pale yellow
- Spoon mixture into pie crust, and smooth with spatula until even
- Refrigerate for 4 hours or until firm. You can also refrigerate overnight or until ready to serve
Video
Notes
Can use graham cracker pie crust or bake a frozen pie crust before adding filling.
Can also use homemade whipped cream.
Use Instant Pudding and not stovetop.
Pie should be refrigerated for about 4 hours or until firm before being cut and served.
Nutrition
Calories: 181kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 127mg | Potassium: 118mg | Fiber: 1g | Sugar: 8g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
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