Eggnog pudding pie

A cool and creamy eggnog pie is perfect for a holiday time dessert for the eggnog fans out there.

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I think this will be my last pie post of 2015.... meaning that I only made it to 15 pies, not my goal of 25. It was a lofty goal to be sure, but for whatever reason I thought I'd be able to do it! But, 15 is still a respectable amount and I'll be continuing to post pies in the future, of course. 

My pie making (and crust making) skills have definitely improved through the year. Eggnog pie was high on my list for the holidyas. We always enjoy eggnog, and putting it in a pie seemed like a great idea to me! 

This pie is super easy because it uses a pudding mix in the filling. While I often make the filling all from scratch, this time of year I'm a big fan of some help and shortcuts in the kitchen. 

This recipe uses a homemade graham cracker crust, but you can use a store bought one to save more time if you prefer. 

So if you and your family enjoy eggnog, this is a nice holiday dessert for you!

Eggnog pudding pie
for the crust: 
1-1/2 cups ground graham crackers (about 10 full sheets)
pinch of salt
2 packed tablespoons light brown sugar
6 tablespoons melted unsalted butter
for the filling:
1 package (3.4 oz) vanilla instant pudding mix
2 cups eggnog
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg, plus more for garnish
1 teaspoon cornstarch
1 cup heavy whipping cream
1-1/2 tablespoons powdered sugar   

Preheat the oven to 325 degrees.

If you have used a food processor to break down your graham crackers, pulse in the salt and brown sugar until combined (or just mix together in a bowl). Pour the mixture into a bowl and stir in the melted butter until well-combined. Gently press the mixture into the bottom and up the sides of a 9-inch pie plate (I find a small glass or measuring cup helps with this). Bake for 10 minutes and set aside.

Whisk together the pudding mix, eggnog, cinnamon, nutmeg, and cornstarch is a medium pot over medium heat. Let the mixture come to a low boil and cook, whisking often, until it thickens, about 5 minutes.

Pour the pudding mixture into the baked crust and spread it evenly. Cover with plastic wrap, gently pushing the wrap down to touch the top of the pie (to avoid "pudding skin") and refrigerate for at least three hours or overnight.

Before serving, beat the whipping cream and powdered sugar with an electric mixer until it forms soft peaks. Spread the whipped cream evenly over the pudding layer of the pie. Top with an extra sprinkle of nutmeg and serve cold.