A few years ago, I somehow came across this recipe for Eggnog pie on AllRecipes.com. Since then, it has been a yearly tradition. It isn’t the easiest pie to make, but it is absolutely worth the effort!
1 (4.6 ounce) package cook & serve (not instant) vanilla pudding mix
1/4 teaspoon ground nutmeg
1 1/2 cups eggnog
2 teaspoons rum
2 cups heavy whipping cream
1 (9 inch) pie shell, baked
1 pinch ground nutmeg
In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and eggnog. With a wire whisk, mix well. Cook over medium heat, stirring constantly. The mixture will stick to the bottom of the pan if you don’t keep stirring. After a few minutes, the mixture will become a little chunky, then thick and bubbly. Let it cook for a minute or so, continuing to stir. You want it to be nearly gelatinous. Remove from the heat, and stir in the rum. Transfer the mixture to a large bowl. Cover, and refrigerate until thoroughly chilled. This can take about 2 hours.
Once the pudding has chilled, you can whip the heavy whipping cream. A trick I learned from my mom is to put a mixing bowl and beaters in the freezer an hour or two before you plan to make the whipped cream. This helps to whip the cream faster. I put the bowl in at the same time I put the pudding in the fridge.
Whip the cream to soft peaks. Remove the pudding from the fridge and, using the same beaters, beat until smooth. Combine the whipped cream and pudding into one bowl and beat on low until fully combined. Spoon into the graham cracker crust. Refrigerate 4 hours, or until set. It will keep for a couple of days in the fridge. Sprinkle nutmeg to garnish if you’d like.
And, TA DA! Eggnog Pie!