1graham cracker pie crusthomemade or store bought; 9-inch pie crust
Instructions
In a large bowl, use a whisk or hand mixer to combine the Hiland Dairy Eggnog, pudding mix, nutmeg, and rum extract if using. Mix until the ingredients start to thicken.
1 ½ cups Hiland Dairy Eggnog, 3.4 ounces instant vanilla pudding, ¼ teaspoon ground nutmeg, ¼ teaspoon rum extract
Fold in the whipped topping. Transfer the mixture to a prepared graham cracker crust.
8 ounces whipped topping, 1 graham cracker pie crust
Refrigerate the eggnog pie for at least 3 to 4 hours before serving.
Garnish with additional whipped topping and nutmeg if desired.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1slice of the pie when cut into 8 equal sized slices. Additionally, the calorie count does NOT include the extra whipped topping seen in the photos as a garnish. Actual calories will vary.The pie can be stored, covered, in your fridge for up to 3 days.