- 1 (4.6 ounce) package non-instant vanilla pudding mix
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups eggnog
- 2 teaspoons rum
- 2 cups heavy cream
- 1 (9 inch) pie shell, baked
- 1 pinch ground nutmeg
- In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
- In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.
03/27/2017
recipepes.com
yummy eggnog pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
