Eggnog Pie: Vol. 2, Day 40

Author Nicole Burkholder


  • 10 tablespoons butter melted
  • 2 1/4 cup graham crackers finely crushed (I used two whole sleeves of crackers. It makes a LOT, but that way you have enough to go with all the filling)
  • 3 tablespoons light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 quart eggnog
  • 2 5.1 oz. each packages vanilla instant pudding mix
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 pt whipping cream
  • 1 tsp vanilla
  • 1/4 cup powdered sugar


  • Using a chilled bowl and mixers, whip the whipping cream, vanilla and powdered sugar together until you have a bowl of beautiful, fluffy whipped cream. Turn it upside down to make sure that it's whipped enough. Put in the refrigerator to chill until you're finished with the pie.
  • Melt the butter in a large mixing bowl. Add the crushed graham cracker crumbs.
  • Put in the brown sugar, cinnamon, and nutmeg into the bowl of melted butter and crumbs. Stir until all combined and put into a 9 inch pie pan.
  • Start forming and pressing the crumb mixture down into the pie pan, and up along the sides (go ahead and use your fingers-just wash up first.) :) Set the formed crust into the refrigerator to harden up the butter that was used in it. Time to start on the filling!
  • In a large mixing bowl, pour in the eggnog and vanilla pudding mixes. Start mixing on low for about 1 minute. Sprinkle in the cinnamon and nutmeg. Mix on high for another minute to 2 minutes. It will begin to thicken up. (Mine thickened quickly-don't overmix)
  • Get out your pie crust from the refrigerator and pour in the creamy eggnog mixture. Spread around to the edges. Cover with the fresh whipped cream. Garnish with a sprinkle of cinnamon and nutmeg.
  • Set back into the refrigerator until ready to serve.