Eggnog Pie
Ingredients:
- butter, melted (do not substitute) - 1/2 cup plus 2 T
- crushed graham cracker crumbs - 2 1/4 cups
- packed light brown sugar - 3 T
- cinnamon - 1 tsp
- ground nutmeg - 1/4 tsp
- eggnog - 1 quart
- vanilla instant pudding - 2 - 5.1 ounce packages
- cinnamon - 1 tsp plus more for garnish
- ground nutmeg - 1/4 tsp
- Cool Whip, thawed - 8 ounces
Instructions:
In a bowl, combine butter and graham cracker crumbs. Add brown sugar, cinnamon and nutmeg, stir until combined. Pour crumb mixture into a 9 inch pie pan, press mixture to bottom and sides of pan to form crust. Place crust in refrigerator for crust to firm up.
Prepare filling -- in a bowl, combine eggnog and dry vanilla pudding. Mix on low for 1 minute. Add cinnamon and nutmeg, mix on high speed for 1 - 2 minutes. Mixture will begin to thicken up.
Remove pie crust from refrigerator and pour eggnog mixture into it. Place in refrigerator until firm. Before serving, spread cool whip over top. Garnish with a sprinkle of cinnamon. Cover and store in refrigerator.
