In a medium mixing bowl, whisk together instant pudding mix, eggnog, and nutmeg until the mixture begins to thicken (about 5 minutes).
In a separate bowl (or in a stand mixer), whisk the heavy cream on high speed until stiff peaks form.
Gently fold the whipped cream into the eggnog pudding mixture.
Transfer pie filling into the prepared baked pie crust.
Chill for at least 3 hours to allow the pie to firm up.
Serve with additional whipped cream and a sprinkle of freshly grated nutmeg.
Notes
Make sure you are using a pie crust that has already been baked, either by buying a pre-baked crust from the store or baking it yourself ahead of time.
Make sure you are using instant pudding rather than the stovetop version.
If you are using a store-bought pie shell in a foil pie plate, we’d recommend setting it in a glass pie plate for added stability.
As hard as it is to be patient, make sure you give this pie time to chill in the fridge before you serve it.
Recipe Adapted from Meatloaf and Melodrama
Nutrition
Calories: 230kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 99mg | Fiber: 1g | Sugar: 11g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
