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
- Stir the cold eggnog into the pudding mix, let sit to mostly set.
- Whip up the whipped cream.
- Add whipped cream into the eggnog, folding to combine.
- Pour custard into the pie crusts, chill overnight.
- 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.