NO BAKE Eggnog Pie Ingredients For the CRUST 10 tablespoons butter, melted 2 1/4 cup graham crackers, finely crushed (this is about 2 sleeves of crackers) 3 tablespoons light brown sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg For the FILLING 1 quart eggnog 2 (5.1 oz. each) packages vanilla instant pudding mix 1 teaspoon cinnamon 1/4 teaspoon nutmeg Instructions Melt the butter (please use the real stuff…it truly makes a difference!) in a large mixing bowl. Add the finely crushed graham cracker crumbs. Put in the brown sugar, cinnamon, and nutmeg into the bowl of melted butter and crumbs. Stir until all combined and put into a 9 inch pie pan. Start forming and pressing the crumb mixture down into the pie pan, and up along the sides. Set the formed crust into the refrigerator to harden up the butter that was used in it. (Only a few minutes.) This is the perfect time to start on the filling. In a large mixing bowl, pour in the eggnog and vanilla pudding mixes. Start mixing on low for about 1 minute. Sprinkle in the cinnamon and nutmeg. Mix on high speed for about another minute to 2 minutes. It will begin to thicken up. Get out your pie crust from the refrigerator and pour in the creamy eggnog mixture. Spread around to the edges. Cover with 8 ounces of whipped cream. Garnish with a sprinkle of cinnamon. Set back into the refrigerator until ready to serve. Enjoy! If you do not have a food processor of any kind, simply put the graham crackers in a closed plastic bag and pound with a rolling pin. If you choose not to cover with whipped cream, cover with a plastic wrap to prevent a skin forming on top. Or, sprinkle on some finely crushed graham cracker.
Posted on: Fri, 14 Nov 2014 01:47:32 +0000
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