Ever think you have a great idea, but due to poor planning or unforeseen circumstances things go horribly wrong, or at the very least just turn out to be a flop? Yeah, I tend to have that happen too. But, more often, I have moments where I think that's going to happen and things turn out okay. This Christmas Eve's dessert was a perfect example.
It has become a family tradition that I spend Christmas Eve with a little piece of my small extended family - my aunt Trish, her husband and my two favorite kiddos, my cousins, their son and daughter. Trish and I each make a few dishes apiece for the meal, and as with every event I am a part of, I bring dessert. Since the main mouth I feed other than my own is Mr. Picky Eater who is not much of a sweets eater I usually take our Christmas Eve dinner as a chance to try out a new dessert recipe. Last year was Eggnog Cheesecake which was amazing!
This year I see-sawed between Gingerbread Cheesecake and Eggnog Pie, so I took to Pinterest for a little inspiration. I decided on the Eggnog Pie, as you probably already guessed, and I found a few inspiring recipes. Since it is Eggnog, I wanted a custardy pie, but when it came down to it, I had a good bit of other cooking to do so I wanted to skip anything with eggs that was an actual custard and would require considerable cooking time. I found one recipe that involved a few minutes of cooking, but pretty much just needed a few hours to chill. Then I found another recipe that was two layers, required no cooking, but a container of Cool Whip, which I realized I didn't have to spare because I needed it for another recipe (which I will share soon).
Anyway, long story short, I planned on doing the cooked version, but due to unclear instructions I didn't realize until after I had done the grocery shopping and refused to go back out that the pudding it called for was probably not supposed be the instant kind. With that said, I decided to wing it and hope for the best. I admit, I was a bit nervous, but it turned out great. Both kids went back for seconds with my favorite boy claiming it was "Really good!" and my silly favorite girl claiming, "It's okay, I just want the crust." Trust me, the way that girl was eating that pie, she liked more than just the crust.
If you're an Eggnog fan with some leftover from Christmas give this pie a try, I bet you'll love it. Or, if you're all out of Eggnog, save the recipe for next year. It's too easy and too delicious to pass up. And, if you're interested in checking out the other Eggnog Pie recipes that caught my eye check out my Edible Christmas Pinterest board, they're all there.
No-Bake Eggnog Pie
- 1 9 inch prebaked pie crust, cooled (store-bought works fine)
- 4 oz cream cheese, softened (I used low-fat)
- 2 packages (4 servings each) instant vanilla pudding
- 2 cups eggnog
- 1 1/4 cup milk
- In a medium bowl, using an electric mixer, beat together softened cream cheese and pudding mix, until smooth and cream cheese no longer has any lumps.
- Add eggnog and milk, beat until completely combined into a smooth mixture.
- Pour into cooled, pre-bake pie crust. Cover surface of pie with plastic wrap and refrigerate for atleast 3 hours.
- Sprinkle with nutmeg and/or top with whipped cream if desired.