very yummy indeed! I made this for Christmas Eve and it was a big hit with the family!

This was a huge hit! I took others' advice and froze them overnight, helped with the travel time to work too. Also used a pre-made graham cracker crust(toasted per package instructions). It was a bit sweet, but hey, it's the holidays! Also used the tub cool whip because I didn't buy enough heavy cream. That might be why it was so sweet.

Outstanding! My husband and kids love it. I cut the cream in half and added 2 tbl of rum and 1 tsp of vanilla. The consistency was perfect, like a banana cream pie. I could eat the whole thing myself! I plan to make this again for an upcoming family Christmas party.

very creamy and light. people really loved it. I will make this again.

Oh, my, this is rich, but I knew it would be. :) I followed the recipe pretty closely. I forgot to add the rum extract before chilling the pudding (which was so thick that stirring it was tough) so I added it before beating the pudding later on. Oh, and I only used 1½ cups heavy cream and I beat it to just shy of stiff peaks (I wanted to be sure it would hold its shape in the crust!). I needed to add a little of the semi-stiff cream to the pudding when beating it. I used a pie crust made from crushed 'almond snap' cookies and butter (baked at 350 for 8 minutes, cooled before filling!), the subtle almond flavor complimented the egg nog nicely. I forgot the extra nutmeg on top, but that was quite fine too. One more thing: I made it around 9 pm Christmas Eve, covered it and stuck it in the fridge overnight, and we ate dessert maybe 6 pm Christmas Day. It held its shape beautifully and was a cinch to cut. Thanks, Rodney. We're all egg nog addicts and this was a nice way to include it in our Christmas dinner dessert!

This was pretty good. I used a graham cracker crumb pie crust and liked it for the contrasting crunchiness since this pie is so creamy. I think I will try halving the recipe and spooning it into mini phyllo tart shells.

Yummy is correct. I made this for a christmas pie. I followed the recipe exactly and it set perfectly. When cooking the pudding I cooked until it was very thick. I let it cool completly in the refrig. When it was time to beat/mix the cooled pudding it was to thick so I had to beat it with some of the whipped cream first. When it was beat then I folded in the rest of the whipped cream. It set nicely. Next time I think I will try it with a graham cracker crust.

This was a huge hit at Christmas dessert. I made 2 - one for Christmas Eve, and one for Christmas. My sister ate the entire one on Christmas Eve! I'll definately make this again - don't change a thing!

I cooked the pudding until very thick & I had no problems w/ this setting up. I didn't even need to freeze it. It had great flavor, was extremely easy & will be repeated next year!

Very good, but does require a lot of cream. Also, the slices didn't hold the form since it was pudding-like, but overall a great holiday recipe.

Fantastic! Made this for Christmas dinner for the first time. Made a day ahead for maximum chill time. Was a hit with everyone. Very rich and creamy - great with coffee.

This was a great recipe! I do recommend it frozen or defrosted VERY shortly before serving. If you're going to make more then one just make sure you have a big enough mixing bowl! I did cut out almost 1/3 of the cream, but then again I tripled the recipe! Anyway, maybe experiment before bringing one to the dinner party... =)

If you are like me and burn your pudding on the bottom, I have found that heating my milk or eggnog in this case before cooking it with the pudding on a double boiler helps A LOT! The pie was really yummy, maybe to creamy which seems weird to say. I would try the recipe out before you bring it to a gathering so you can tweek it if needed. I will make it again, didn't know there was an eggnog pie, how festive!

This is a great, light pie. A nice alternative to pumpkin pie, and very kid friendly. I used a graham cracker crust. Like others stated, you must cook the pudding mixture until it is VERY thick, almost gooey. It takes a little more work to fold it in to the whipped topping, but it will set well.

VERY OUTSTANDING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

brought this pie to work and everyone loved it.easy to make . co-workers can't get enough of it. No left overs to take home. Family equally loved it.