I came across this recipe on my many food searches and I was definitely intrigued. Not only was the eggnog flavour great, but it was also a nice cool-down.
Give it a try.
You will need:
1 9” Graham cracker pie crust
1 (3.4-3.9 oz) box INSTANT French Vanilla
pudding mix (or regular vanilla if you
cannot find French Vanilla)
2 cups eggnog (pre mixed or homemade)
1/ 2 tsp rum extract; optional, but
1/ 4 tsp ground nutmeg
1 (8 oz) tub whipped cream, thawed
(or alternatively, you may use 2 cups
freshly whipped cream)
Additional whipped cream for garnish; optional
In a large bowl, whisk together the instant dry pudding mix, eggnog, rum extract (if using) and nutmeg until thick – about 2 minutes. Fold in the Cool Whip or fresh whipped cream until fluffy and light. Spoon into the graham cracker pie crust and smooth out the top. Refrigerate the pie for at LEAST 4 hours, or overnight, to set.
Just before serving, garnish with more whipped cream or Cool Whip and a sprinkling of nutmeg, if desired.