Ingredients
Pie Filling
- 1 box vanilla instant pudding (3.4 oz)
- 1 3/4 cups cold prepared eggnog
- 1 cup frozen whipped topping (thawed)
Crust
- 1 graham cracker pie crust
For Serving (Optional)
- Additional frozen whipped topping (thawed)
- Ground nutmeg
Instructions
- Prepare the Pudding Mixture: In a large mixing bowl, use a hand-held mixer to beat the vanilla instant pudding mix with the cold prepared eggnog for 2 minutes. This will allow the pudding mixture to thicken slightly and become smooth.
- Fold in Whipped Topping: Gently fold in 1 cup of thawed frozen whipped topping into the pudding mixture until just combined to maintain a light and airy texture.
- Fill the Pie Crust: Spoon the creamy mixture evenly into the graham cracker pie crust, smoothing the top with a spatula if needed.
- Chill the Pie: Refrigerate the pie for at least 4 hours to allow it to set properly and develop its flavors.
- Serve and Garnish: Before serving, top each slice with a dollop of additional whipped topping and sprinkle a little ground nutmeg over the top for a festive touch and enhanced aroma.
Notes
- For best results, use cold eggnog to help the pudding set properly.
- To make the pie crust from scratch, substitute with a homemade graham cracker crust if preferred.
- The pie must be refrigerated for at least 4 hours, but can be chilled overnight for deeper flavor and firmer texture.
- Ground nutmeg is optional but adds a warm, holiday flavor complementing the eggnog taste.
- This pie is best served chilled and consumed within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American