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READY IN ABOUT 5 hrs

Yummy Eggnog Pie

Read Reviews (61)

"A yummy delight which has become a holiday tradition in our family as it will in yours! It is surprisingly easy to prepare! Rum may be omitted or substituted with 1 teaspoon rum extract." — Rodney

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Original recipe makes 1 - 9 inch pie Change Servings

1 (4.6 ounce) package non-instant vanilla pudding mix
1/4 teaspoon ground nutmeg
1 1/2 cups eggnog
2 teaspoons rum

2 cups heavy cream
1 (9 inch) pie shell, baked
1 pinch ground nutmeg

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Directions

In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and egg nog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

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PREP 30 mins
COOK 15 mins
READY IN 4 hrs 45 mins

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fantastic recipe - my boyfriend loved it. be sure and cook the pudding mixture until it is *very* thick (I cooked mine until it was so thick it almost wouldn't bubble anymore), and it will set up perfectly and keep for several days.

—erika

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Most Helpful Critical Review

Dec 12, 2004

Nice, smooth flavor. But, it didn't set up at all, it's more like pudding than pie. I noticed a few other reviewers had the same problem...maybe I needed to cook the pudding a little longer. I rated it a 3 simply because we had to eat it with a spoon, rather than slice it. I will try using this recipe in a trifle because the flavor is delicious and light.

—MOM130

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70 Ratings

Jan 25, 2004

this was a huge hit and i have been asked twice for the recipe. the 2nd time i made this i used pumpkin pie spice instead of nutmeg and when i put in the rum i also added a teaspoon of vanilla extract. (the 1st time was a trial run and the 2nd for thanksgiving dinner ) i kept in fridge overnight and until it was time to serve and it got quite runny after a short time sitting on counter. the 2nd time i froze it overnight and transferred to the frige in the morning until time to serve. this was much better ! i really wanted something different and unique and this was excellent ! the only other thing i recommend is that you look up the meaning of fold in a cook book -that helped me the 2nd time. i have been asked to bring this for x-mas as well --- thanks rodney !

—MRS. L

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May 04, 2006

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.

—SHEWETT

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Jan 08, 2004

This sure was yummy! I had to make no-bake pies for Thanksgiving as our antique stove wasn't yet hooked up to the gas. Made a Chocolate Eggnog Pie once and wasn't impressed..but decided to try this one anyway. Ohmigod, it was out of this world!! Gotta be an eggnog lover for this one, it was fantastic! The only thing different I did was to beat the cream to stiffer peaks. Then I folded the cream in, and left it to chill overnight. You will not be dissapointed in the pie!

—MYHORSENUTMEG

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Dec 17, 2007

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.

—TWARGA

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Dec 26, 2005

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.

—AUANJE

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Dec 14, 2005

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... =)

—Francesca1881

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Nutrition

Calories
453 kcal
23%

Carbohydrates
34 g
11%

Cholesterol
110 mg
37%

Fat
33.5 g
52%

Fiber
0.5 g
2%

Protein
4.5 g
9%

Sodium
292 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Yummy Eggnog Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 453
Calories from Fat: 302

% Daily Value *
Total Fat 33.5g 52 %
Saturated Fat 17.8g 89 %
Cholesterol 110mg 37 %
Sodium 292mg 12 %
Potassium 142mg 4 %
Total Carbohydrates 34g 11 %
Dietary Fiber 0.5g 2 %
Protein 4.5g 9 %
Sugars 16.9g
Vitamin A 19 %
Vitamin C 2 %
Calcium 13 %
Iron 8 %
Thiamin 12 %
Niacin 14 %
Vitamin B6 3 %
Magnesium 6 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.