Egg Nog Custard Pie
adapted from All Recipes.com
- 1 (4.6 oz) package non-instant vanilla pudding mix
- 1/4 tsp fresh, ground nutmeg
- 1 1/2 cups eggnog
- 2 tsp rum (optional! I do not add it)
- 2 c heavy cream
- 1 Nilla Wafer pie shell
- 1 pinch fresh, ground nutmeg
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, & refrigerate until thoroughly chilled.
n 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.