Combine graham style crumbs and butter using your fingers or a pastry cutter until crumbs hold together. Press mixture onto bottom and side of a deep 9½-in. glass pie plate to form a crust. Chill until ready to fill.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Eggnog with a twist! This easy, no-baked pie will become a new traditional favorite.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 6 tbsp. Hy-Vee salted butter, softened | ||
| 1 (10.5-oz.) pkg. Kinnikinnick gluten-free graham style crumbs | ||
| 3 c. Hy-Vee classic eggnog | ||
| 1 ½ c. Hy-Vee 2% reduced-fat milk | ||
| 2 (5.1-oz.) pkgs. Jell-O instant vanilla pudding & pie filling | ||
| 1 tsp. Hy-Vee ground nutmeg, plus additional for garnish | ||
| 1 (8-oz.) container Cool Whip frozen whipped topping; thawed, divided |
Things To Grab
- Medium bowl
- Pastry cutter
- 9½-in. glass pie plate
- Large bowl
- Electric mixer
- Silicone spatula
Directions
Combine eggnog, milk, instant pudding mixes and 1 tsp. nutmeg in a large bowl. Beat with an electric mixer on medium for 1 to 2 minutes or until smooth and creamy. Fold in 2 cups whipped topping until smooth. Spread evenly in prepared pie crust. Refrigerate for 2 to 24 hours before serving.
Garnish with remaining whipped topping. Sprinkle lightly with additional nutmeg, if desired.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 55mg
- Sodium: 660mg
- Total Carbohydrates: 72g
- Protein: 5g
Daily Values
0%
Iron 0%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 4%