From Our Kitchen: Eggnog Pie

As I am sure we are all out there making final preparations for our holiday meals next week, I thought I would share a delicious Christimastime dessert (that, if you recall, I in fact made for Thanksgiving!) as inspiration for next week's festivities. If your household is anything like ours, you have probably drunk your weight in eggnog this Christmas season, so it is only appropriate that you now try your hand at an eggnog pie! The best part about this pie (I mean, aside from the fact that it is delicious!)? It is a no bake pie! Completely homemade, no baking. I mean, that's awesome, right?

What You'll Need for the Crust:

• 10 tbsp butter, melted
• 2 1/4 cup graham cracker crumbs
• 3 tbsp light brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

What You'll Need For the Filling:

• 1 quart eggnog (I recommend the Southern Comfort brand of eggnog - by far my favorite!)
• 2 (5.1 oz each) packages of vanilla instant pudding mix
• 1 tsp cinnamon
• 1/4 tsp nutmeg

What You'll Do:

1. Melt your butter in a large mixing bowl, and add your graham cracker crumbs.
2. Mix in your brown sugar, cinnamon and nutmeg, and stir until well combined.
   
   
   
   
   
   
   
3. Spray a 9 inch pie pan, and place your crust mixture into the pan. Begin pressing down to form the crust along the bottom and sides of the pan.
   
   
   
   
4. Place the crust into the refrigerator to set while you mix together your filling (don't worry - it only needs to set for just a few minutes - roughly the time it takes for you to put together the filling). 
5. In a large mixing bowl, blend together your vanilla pudding mixes and eggnog. Mix well. Add in your cinnamon and nutmeg, and continue to mix until mixture begins to thicken
   
   
   
   
6. Get your crust back out of the refrigerator. Pour filling mixture into crust. At this point, you can garnish with whipped cream, cinnamon, or, as I did, some graham cracker sprinkles on top. Cover with plastic wrap, and place back into refrigerator until ready to serve. Enjoy!
   
   
   

Credit to original recipe