'Recipe adapted from thepioneerwoman.com'
Eggnog pie for the New Year – a sweet ending and a hopeful beginning
Ingredients:
1 cup cold eggnog
1/2 tsp ground nutmeg, plus more for garnish
1 (3.4-oz.) box instant vanilla pudding mix
4 oz. cream cheese, cubed and at room temperature
1/3 cup powdered sugar
2 Tbsp. bourbon, spiced rum, or brandy (optional)
2 cups cold heavy cream
1 (9-in) graham cracker crust (homemade or store-bought)
Method:
In a large bowl, whisk the eggnog, nutmeg, and pudding mix in a large bowel, until the mixture starts to thicken to soft-set consistency, for about 2 minutes
In a stand mixer fitted with the whisk attachment, combine the powdered sugar, cream cheese, and bourbon, if using
Mix on medium speed until smooth, for about 1 minute
Add the heavy cream, increase the speed to medium high, and beat until stiff peaks form, for 2 to 3 minutes
Scoop 1 cup of the whipped cream mixture into the eggnog pudding, folding gently until combined
Add 1 cup more of the whipped cream mixture and gently fold until the mixture is combined and fluffy
Spoon the eggnog pudding mixture into the graham cracker crust, smoothing the top
Cover, and refrigerate for 12 hours, or overnight
Transfer the remaining whipped cream mixture to an airtight container and refrigerate until you're ready to serve
When ready to serve, top the pie with the reserved whipped cream mixture and a dusting of nutmeg
