Cooking Instructions
- 1
In medium mixing bowl, pour in Heavy Whipping Cream, Vanilla, and Powdered Sugar and whip with an electric mixture until firm.
- 2
In a separate bowl, mix Eggnog and Pudding mix of choice with electric blender until thick.
- 3
Sprinkle some Nutmeg (be careful not to use too much, or it'll overwhelm the pie) over the Eggnog mixture and fold in 2C of earlier prepared Whipped Cream.
- 4
Once homogenous, scoop mixture into Graham Cracker Crust.
- 5
Move to refrigerator and let set for 4 hours
- 6
Cut and serve with remaining Whipped Cream.
- 7
Left overs must be refrigerated.
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