How to Make Eggnog Pie
- In medium saucepan combine pudding mix, nutmeg, and eggnog mix well. Cook over medium heat, stirring constantly until thick & bubbly.
- Remove from heat and stir inrum extract. Transfer mixture to a large bowl, cover and refrigerate until thourghly chilled.
- In a medium bowl whip the cream to soft peaks. Remove the cold pudding from the fridge and beat until smooth, fold in whipped cream.
- Spoon into pie shell, sprinkle nutmeg over the top for garnish.
Refrigerate for 4 hours or until set.