Eggnog Pie

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Recipe by South Your Mouth

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Eggnog Pie

makes two pies

2 small boxes instant vanilla pudding mix (4-serving size)

1 teaspoon nutmeg

1 quart (4 cups) eggnog

1 12-oz. tub cool whip, thawed and divided

2 9-inch graham cracker crusts


Add pudding mix and nutmeg to a large mixing bowl or stand mixer. Pour in eggnog and mix on low speed of an electric mixer for 2 minutes. Fold in half of the cool whip until well combined. Pour mixture evenly into graham cracker crusts. Cover and refrigerate 6 hours or until set. Serve with remaining cool whip. Garnish with a dusting of nutmeg if desired.