Eggnog Cream Pie

Serving size:1 slice

1 package (5.1 ounces) cook-and-serve vanilla pudding mix

1/8 to 1/4 teaspoon ground nutmeg

1-1/2 cups TBC eggnog

2 cups heavy whipping cream, whipped

1 pastry shell (9 inches), baked

Additional whipped cream and ground nutmeg, optional

In a saucepan, combine the pudding mix, nutmeg and eggnog. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat. Cool. Fold in whipped cream. Pour into crust. Garnish with whipped cream and nutmeg if desired.

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