Yes, it's June 18, and even though Summer hasn't officially started yet, it's the middle of Summer as far as the weather is concerned in Northeastern Pennsylvania today, with high humidity and temperatures in the high 80s, mid 90s, and even allegedly reaching into the 100s in some parts of Scranton. But my mom is gathering together a bunch of old Woman's World magazines to donate tomorrow, and I remembered that one had a recipe for an eggnog pie I wanted to grab.
I made an eggnog pie once for a New Year's Eve party back in 1998. It used a cooked filling, and I remember that even though I managed to scorch the filling it was still pretty good. This is a far simpler no-bake pie.
This recipe is from the December 4, 2017 issue of Woman's World, and is reprinted from the blog MeatloafAndMelodrama.com. I would include a link to the original, but have found to my dismay that external sites can be ephemeral things, and all too often these links will become dead links over time. If you want to see the original, look up "eggnog pie" on the site listed above.
Helpful hint: I almost made this this past holiday season, but when I went to the supermarket a day or two after Christmas all of the eggnog had been cleared off the shelves. Which is odd, since I've always associated eggnog more with New Year's than Christmas. So buy your eggnog before Christmas if you want to make this pie!
Ingredients:
1 1/2 cups eggnog
1 package (3.4 ounces) instant vanilla pudding mix
Dash of nutmeg
2 cups thawed frozen whipped topping (not "lite")
1 frozen or homemade pie shell, baked, cooled
- In medium bowl, combine eggnog and pudding mix; beat with electric mixer until thick.
- Sprinkle in some nutmeg.
- Fold in whipped topping until mixture is fluffy and color is pale yellow.
- Spoon mixture into pie shell, smooth with spatula.
- Refrigerate two hours or until firm.
And now, this issue of Woman's World goes off to be donated to a hospital or retirement home somewhere.
UPDATE, 12/17/2018: Here's another version, from the site Love from the Oven. It uses a graham cracker crust. I just bought some eggnog, and will be preparing this pie for a party this Friday.
Easy Eggnog Pie
Prep Time 10 minutes
Chilling 3 hours
Total Time 10 minutes
Ingredients
1 3.4 oz package of vanilla instant pudding
(cheesecake flavor works well also)
1 1/4 cup eggnog
1/3 cup milk
1/2 tsp nutmeg
1 cup COOL WHIP Whipped Topping thawed
1 standard size graham cracker pie crust
Instructions
Beat pudding mix with eggnog, milk and nutmeg for two minutes.
Fold 1 cup COOL WHIP Whipped Topping into mixture until just combined.
Spoon mixture into pie crust.
Refrigerate at least three hours.
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