foodie friday #8
EGG NOG PIE
Ingredients:
1 nine inch pastry shell
1 (6 serving size) package Vanilla Pudding mix (not instant)
1/4 Teaspoon ground nutmeg
1+1/2 cup canned Bordens Egg Nog
2 tablespoons light rum or 1 teaspoon rum flavoring
2 cups ( 1 pint) whipping cream
additional nutmeg
1 nine inch pastry shell
1 (6 serving size) package Vanilla Pudding mix (not instant)
1/4 Teaspoon ground nutmeg
1+1/2 cup canned Bordens Egg Nog
2 tablespoons light rum or 1 teaspoon rum flavoring
2 cups ( 1 pint) whipping cream
additional nutmeg
In medium sauce pan combine pudding mix, ground nutmeg and egg nog.
Mix well.
Over medium heat cook & stir until thickened & bubbly.
Remove from heat, stir in rum.
Cool or chill thoroughly, beat until smooth.
Fold in whipped cream.
Spoon into prepared pastry shell. Garnish with additional nutmeg.
Chill 4 hours. Refrigerate leftovers - (but there wont be any!)
Mix well.
Over medium heat cook & stir until thickened & bubbly.
Remove from heat, stir in rum.
Cool or chill thoroughly, beat until smooth.
Fold in whipped cream.
Spoon into prepared pastry shell. Garnish with additional nutmeg.
Chill 4 hours. Refrigerate leftovers - (but there wont be any!)
