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1 servings
Ingredients:
1 (4.6 ounce) package non-instant vanilla pudding mix1/4 teaspoon ground nutmeg1 1/2 cups eggnog2 teaspoons rum2 cups heavy cream1 (9 inch) pie shell, baked1 pinch ground nutmeg
Instructions:
In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and egg nog; mix well.Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum.Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.In a medium bowl, whip the cream to soft peaks.Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream.Spoon into baked pie shell.Sprinkle additional nutmeg over the top for garnish.Refrigerate 4 hours, or until set.
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