Thu 1 Dec 2005
Rick Salmon posted on the bbqforum that his wife made some eggnog pie.
Here is the recipe I use. It’s fool proof.
1 (6-serving size) package vanilla pudding and pie filling mix (NOT instant)
1/4 teaspoon ground nutmeg
1 1/2 cups BORDENÂ® EggNog
3 tablespoons light rum or 1 teaspoon rum flavoring (optional)
2 cups (1 pint) whipping cream, whipped
1 (9-inch) baked pie crust
Additional ground nutmeg
In medium saucepan, combine pudding mix, nutmeg and BORDENÂ® EggNog; mix well.
Over medium heat, cook and stir until thickened and bubbly. Remove from heat; stir in rum (optional).
Cool or chill thoroughly. Beat until smooth. Fold in whipped cream. Spoon into prepared crust. Garnish with additional nutmeg.
Chill 4 hours or until set. Store leftovers covered in refrigerator.
Notes: Microwave: In 2-quart glass measure with handle, combine pudding mix, nutmeg and BORDENÂ® EggNog; mix well. Cook on HIGH (100% power) 6 to 8 minutes or until thickened and bubbly, stirring every 1-1/2 minutes. Proceed as above.
Care to Share?