Ingredients
Pie Base
- 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 Eggnog and Pudding Mix: In a medium bowl, add the eggnog and vanilla instant pudding mix together. Use a hand mixer to beat the mixture until it becomes smooth and well combined, ensuring there are no lumps.
- Fold in Whipped Topping and Nutmeg: Gently fold in 2 cups of cool whip or whipped cream with 1/4 teaspoon of ground nutmeg. Mix carefully to keep the whipped cream light and airy while incorporating the nutmeg evenly.
- Fill the Crust: Pour the prepared filling into the graham cracker crust. Use a spatula to spread it evenly across the crust, making sure the surface is smooth.
- Top with Nutmeg and Chill: Sprinkle the remaining 1/4 teaspoon of ground nutmeg evenly over the top of the pie. Refrigerate the pie for at least 5 hours, preferably overnight, until the filling is fully set and firm.
- Serve: Once chilled and firm, slice and serve the pie chilled for a refreshing and festive dessert.
Notes
- For best results, chill the pie overnight to allow the filling to set completely.
- You can substitute homemade whipped cream for cool whip if preferred.
- Adding a splash of rum or bourbon can enhance the eggnog flavor for an adult version.
- Store leftovers covered in the refrigerator and consume within 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
