Ingredients
Crust
- 1 graham cracker crust
Filling
- 1 vanilla instant pudding mix (153g box)
- 1 1/2 cups eggnog
- 2 cups cool whip or whipped cream
- 1/2 teaspoon ground nutmeg
Instructions
- Combine Pudding and Eggnog: In a medium mixing bowl, add the vanilla instant pudding mix and eggnog. Use a hand mixer to beat the ingredients together until the mixture is smooth and well blended.
- Incorporate Whipped Topping and Nutmeg: Add the cool whip or whipped cream and 1/4 teaspoon of ground nutmeg to the pudding mixture. Gently fold the whipped topping into the mixture until fully combined, maintaining a light and airy texture.
- Fill the Crust: Pour the creamy mixture into the prepared graham cracker crust. Use a spatula to spread the filling evenly within the crust.
- Sprinkle Nutmeg: Lightly sprinkle the remaining 1/4 teaspoon of ground nutmeg over the top of the pie to enhance flavor and garnish.
- Chill to Set: Refrigerate the pie for at least 5 hours or overnight until firm and set. This chilling process allows the pudding to thicken and the flavors to meld beautifully.
Notes
- For a stronger nutmeg flavor, you can increase the amount of ground nutmeg slightly.
- Make sure to use a chilled bowl and beaters when folding in the whipped topping to maintain its fluffiness.
- The pie can be stored covered in the refrigerator for up to 3 days.
- Use a pre-made graham cracker crust for convenience or make your own if preferred.
- To make this recipe dairy-free, substitute eggnog and whipped topping with non-dairy alternatives.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
