Eggnog Pie

This recipe is how I adjusted B. Dylan Hollis’ found 1964 recipe for two crusts, although honestly I’d rather the one crust and a more solid pie. If making the single crust, use less eggnog (aim for 2 cups exactly) and only 1 cup of whipped cream, instead of stretching it as far.

Ingredients

• 1 9” graham cracker pie crust, or 2 6” crusts
• 1 (5.1oz) packet instant vanilla Jell-O pudding
• 2.some cups eggnog
• 1 and some cups whipped cream (use 2 Tbsp powdered sugar and 1/8tsp cream of tartar)

Preparation

1. Stir the cold eggnog into the pudding mix, let sit to mostly set.
2. Whip up the whipped cream.
3. Add whipped cream into the eggnog, folding to combine.
4. Pour custard into the pie crusts, chill overnight.
5. Serve with plain whipped cream.

Notes

I liked serving this with plain whipped cream. The dessert is itself intensely sweet, so to add just straight heavy whipping cream that just had NO₂ pumped through it gives you a great contrast for something that’s merely rich.