Eggnog Cream Pie Recipe

Eggnog Cream Pie Recipe
Eggnog Cream Pie Recipe

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    unbaked pastry shells (9 inches)

  • 4

    ounces cream cheese, softened

  • 1/2

    cup confectioners' sugar

  • 1

    teaspoon ground allspice

  • 1

    teaspoon ground nutmeg

  • 2

    cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided

  • 3-3/4

    cups cold eggnog

  • 3

    packages (3.4 ounces each) instant cheesecake or vanilla pudding mix

  • Additional ground nutmeg

Directions

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks. In a small bowl, beat the cream cheese, confectioners' sugar, allspice and nutmeg until smooth. Fold in the 8-oz. carton of whipped topping. Spoon into crusts. In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight. Yield: 2 pies (8 servings each).

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